Coconut Almond Macaroons – Chewy, Toasty & Irresistible Recipe

What Are Coconut Almond Macaroons?

Macaroons are soft, chewy cookies traditionally made from shredded coconut, sugar, and egg whites. When you add almond in different forms—almond flour, almond extract, or sliced almonds—you turn a classic coconut treat into a nutty, aromatic cookie with even more depth of flavor.

Macaroons vs. Macarons – Know the Difference

It’s easy to confuse macaroons with macarons, but they’re not the same:

• Coconut Almond Macaroons
  • Rustic, mound-shaped cookies
  • Made with shredded coconut and sometimes almond flour or almond paste
  • Chewy and toasty
• Macarons
  • Smooth, sandwich-style cookies with feet
  • Made from almond flour and egg whites
  • Filled with ganache, buttercream, or jam

Think of macaroons as the cozy, no-stress cousin of the fancier French macaron.

Classic Coconut with an Almond Twist

The beauty of Coconut Almond Macaroons is how flexible they are. Almond flavor can be added in several ways:

• Almond flour mixed into the coconut base
• A spoonful of almond paste for a rich flavor
• Almond extract to boost aroma
• Sliced or chopped almonds for crunch

Why You’ll Love This Coconut Almond Macaroons Recipe

There are so many reasons to fall in love with these Coconut Almond Macaroons:

• Incredible texture
  • Toasty, golden edges
  • A soft, chewy center that doesn’t crumble
• Big flavor in every bite
  • Sweet coconut
  • Warm vanilla
  • Deep almond notes
  • Optional chocolate dip or drizzle
• Easy technique
  • Simple ingredients
  • Straightforward steps
  • No complicated piping or special molds
• Perfect for sharing
  • Holiday cookie trays
  • Bake sales and office parties
  • Edible gifts in tins or cellophane bags

If you’re looking for a show-stopping cookie that doesn’t require tricky pastry skills, Coconut Almond Macaroons are a dream.

Key Ingredients for Perfect Coconut Almond Macaroons

Understanding your ingredients helps you control texture, flavor, and appearance. Here’s what goes into the best Coconut Almond Macaroons and why each element matters.

Shredded Coconut – The Foundation

Coconut is the heart of this recipe. You’ll typically choose between:

• Sweetened shredded coconut
  • Softer, slightly sticky
  • Naturally sweeter
  • Great for very chewy macaroons
• Unsweetened shredded or desiccated coconut
  • Drier and more absorbent
  • Let’s you control sweetness
  • Can create a more toasty, “coconut-forward” flavor

Almond Components – Flavor and Structure

To build that signature almond profile, you can use:

• Almond flour or almond meal
  • Adds a fine, tender crumb
  • Makes the cookie feel fuller and more substantial
  • Blends easily with shredded coconut
• Almond paste or marzipan
  • Intensely almondy and sweet
  • Gives the interior a slightly denser, luxurious texture
• Sliced or chopped almonds
  • Ideal for topping each mound
  • Toast up beautifully in the oven
  • Add a pleasant crunch to contrast the chewy centers

Sweeteners

Common choices for Coconut Almond Macaroons include:

• Granulated sugar
• Light brown sugar for a hint of caramel depth
• Powdered sugar for a finer, smoother texture

You can also experiment with liquid sweeteners like maple syrup or agave, but you’ll need to adjust the dry ingredients to keep the mixture from becoming too wet.

Binders: Egg Whites and Alternatives

Egg whites act as the glue and the lift in these cookies. Whipped until light and foamy, they:

• Bind the coconut and almond mixture together
• Add air for a lighter, slightly puffed texture
• Help the macaroons set into cohesive mounds

Flavor Boosters

A few little extras make Coconut Almond Macaroons taste bakery-worthy:

• Vanilla extract for warmth and sweetness
• Almond extract for intense almond aroma
• A small pinch of salt to balance the sweetness
• A bit of citrus zest (like orange or lemon) for brightness, if you like

Essential Tools & Equipment

You don’t need fancy equipment to make Coconut Almond Macaroons, but a few basics really help:

• Mixing bowls (one for the coconut mixture, one for egg whites)
• Hand mixer or stand mixer with a whisk attachment for whipping egg whites
• Rubber spatula for folding
• A cookie scoop or a small ice cream scoop for even mounds
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Heatproof bowl for melting chocolate (if dipping or drizzling)

Step-by-Step: How to Make Coconut Almond Macaroons

Now let’s walk through the process for making gorgeous Coconut Almond Macarons from scratch.

Step 1 – Preheat the Oven and Prep Your Pan

1. Preheat your oven to 160–175°C (325–350°F), depending on how hot your oven runs.
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Position the oven rack in the center so the macaroons bake evenly.

A moderate temperature helps the macaroons turn golden without burning the coconut.

Step 2 – Mix the Coconut & Almond Base

In a large bowl, combine:

• Shredded coconut
• Almond flour (or a bit of almond paste if using)
• Sugar
• A pinch of salt
• Vanilla and almond extract

Stir until everything is evenly coated and there are no big clumps of dry coconut. If your mixture feels too dry and crumbly, you can:

• Add an extra spoonful of egg white (saved from your separating)
• Or add a tiny splash of coconut milk

Let the mixture sit a few minutes so the coconut can absorb some moisture.

Step 3 – Whip the Egg Whites

In a clean, dry bowl:

1. Add your egg whites (room temperature if possible).
2. Start beating on low speed until they look foamy.
3. Increase speed to medium-high and continue whipping until they reach soft to medium peaks.

Soft to medium peaks work beautifully for macaroons—they should stand up with just a slight curl at the tip.

Step 4 – Fold the Egg Whites into the Coconut Mixture

Gently scrape the whipped egg whites into the bowl with the coconut and almond mixture. Use a spatula to:

• Fold from the bottom of the bowl upward
• Turn the bowl slightly as you fold
• Repeat until the mixture looks uniformly combined

You want to keep as much air as possible while making sure there are no streaks of plain egg white left.

Step 5 – Scoop, Shape & Top with Almonds

Use a cookie scoop or a spoon to portion the mixture onto your prepared baking sheet:

• Create compact mounds that stand tall rather than spread flat
• Leave a little space between each cookie

If you’d like extra almond crunch, gently press:

• A whole almond
• A few sliced almonds
• Or some finely chopped almonds

onto the top of each mound before baking.

Step 6 – Bake Until Golden and Set

Bake the Coconut Almond Macaroons until:

• The tops are lightly golden
• The edges are deeper, golden brown
• The centers still feel a bit soft when gently touched

The exact time will depend on your oven and the size of your mounds, but it typically falls around 15–25 minutes. Keep an eye on the color of the coconut—once it turns deep golden, it can darken quickly.

Step 7 – Cool, Dip or Drizzle with Chocolate (Optional)

Let the macaroons cool on the baking sheet for a few minutes, then transfer them to a cooling rack.

If you want to add chocolate:

1. Place chopped chocolate or chocolate chips in a microwave-safe bowl.
2. Heat in short bursts, stirring frequently, to avoid scorching. BBC Good Food has a helpful tutorial on how to melt chocolate in the microwave if you need extra guidance.
3. Dip the bases of the macaroons into melted chocolate or drizzle it over the top.
4. Place them back on parchment until the chocolate sets.

Now you’ve got bakery-style macaroons with a shiny chocolate finish.

Delicious Variations on Coconut Almond Macaroons

Once you’ve mastered the base recipe, you can customize these Coconut Almond Macaroons in all sorts of fun ways.

Chocolate-Dipped Coconut Almond Macaroons

• Dip just the bottoms in dark or milk chocolate for a dramatic look.
• Drizzle white chocolate over dark chocolate for contrast.
• Sprinkle toasted coconut or chopped almonds over the still-wet chocolate.

Almond Joy-Inspired Macaroons

Channel the classic candy bar:

• Add mini chocolate chips directly into the coconut-almond mixture.
• Increase the almond extract for a stronger nutty aroma.
• Top each macaroon with an additional almond before baking.

Once cooled, finish with a chocolate dip or drizzle to complete the vibe.

Chocolate Dipping & Drizzling Tips

Chocolate adds a beautiful contrast to Coconut Almond Macaroons. Here’s how to keep it smooth and glossy.

Choose your chocolate wisely:

• Dark chocolate for a bittersweet balance
• Milk chocolate for a softer, sweeter taste
• White chocolate for a sweet, creamy finish

Melting basics:

• Chop chocolate into small, even pieces.
• Microwave at low to medium power in short bursts (15–30 seconds).
• Stir between each burst until almost fully melted, then keep stirring off heat so residual warmth finishes the job.

For dipping:

• Hold each cooled macaroon by the top and submerge the bottom in melted chocolate.
• Let excess drip off, then place on parchment to firm up.

For drizzling:

• Use a spoon or piping bag to create thin lines of chocolate across the tops.
• While the chocolate is still wet, you can add:
  • Toasted coconut flakes
  • Chopped nuts
  • Festive sprinkles

Serving Ideas & Pairings

Coconut Almond Macaroons are incredibly versatile. Here are some serving ideas:

• Arrange them on a large platter with a mix of other cookies for a dessert table.
• Pack them in tins or glass jars as homemade gifts.
• Serve them with:
  • Strong coffee or espresso
  • Black tea, chai, or herbal tea
  • A small scoop of ice cream alongside

Make-Ahead, Storage & Freezing Instructions

One of the best things about Coconut Almond Macaroons is how well they keep.

At room temperature:

• Store cooled macaroons in an airtight container.
• Layer them with parchment if you’ve dipped them in chocolate.
• They stay lovely and chewy for several days.

In the fridge:

• Refrigeration can help keep chocolate firm in warmer weather.
• Be sure the container is well sealed to avoid absorbing fridge odors.

Freezing:

• Place cooled macaroons on a baking sheet and freeze until solid.
• Transfer them to a freezer bag or an airtight container.
• To serve, let them thaw at room temperature in their container to avoid condensation forming on the chocolate.

This makes it easy to bake Coconut Almond Macaroons ahead of time for busy occasions.

Troubleshooting Coconut Almond Macaroons

Even simple cookies can misbehave sometimes. Here’s how to fix common problems.

Why Are My Macaroons Dry or Crumbly?

Common causes:

• Over-baking (left in the oven too long)
• Too much almond flour or coconut
• Not enough liquid or egg white

Fixes:

• Bake a test cookie first to dial in timing.
• Slightly reduce baking time or temperature.
• Add a bit more egg white or a small splash of coconut milk next time.

Why Are My Macaroons Spreading or Too Flat?

If your Coconut Almond Macaroons spread out instead of holding a nice mound shape, it might be due to:

• Egg whites not whipped enough
• Too much liquid in the mixture
• Warm baking sheets or very warm dough

Fixes:

• Whip egg whites to soft–medium peaks so they can support the batter. Food52+1
• Chill the mixture briefly before scooping.
• Use cool baking sheets and bake immediately after scooping.

Why Are They Sticky or Soggy?

If the macaroons feel sticky:

• They might be under-baked.
• Humid weather can make the surface tacky.
• Cooling directly on the hot pan can trap steam.

Fixes:

• Bake a few minutes longer until edges deepen in color.
• Let them cool on a wire rack so air circulates.
• Store with a small piece of parchment between layers.

Getting the Perfect Chewy Center & Crisp Edge

For ideal Coconut Almond Macaroons:

• Aim for mounds that are compact but not overly dense.
• Watch color more than time—when the edges look deep golden, they’re close.
• Let them cool completely before judging texture; they firm up as they cool.

FAQs – Coconut Almond Macaroons

1. Are coconut almond macaroons hard to make?
Not at all. As long as you whip the egg whites properly and follow the steps, the process is very straightforward. The mixture is forgiving, and shaping the cookies is as simple as scooping.

2. Do I need to refrigerate coconut macaroons?
You can keep Coconut Almond Macaroons at room temperature in an airtight container for several days. If your kitchen is warm or you’ve dipped them in chocolate, refrigeration can help the chocolate stay firm.

3. Can I freeze coconut almond macaroons?
Yes. Freeze them in a single layer, then transfer to a bag or container once firm. Thaw at room temperature in the container to preserve texture and avoid condensation on the chocolate.

4. Why are my coconut macaroons dry or crumbly?
They were likely baked too long or the mixture didn’t contain quite enough moisture. Next time, slightly reduce baking time and make sure your mixture isn’t overly dry before scooping.

5. How do I get my macaroons chewy instead of crunchy?
Bake just until the edges turn golden and the tops are set but not hard. Let them cool completely; they’ll firm up but remain chewy inside if you avoid over-baking.

Conclusion

Coconut Almond Macaroons bring together everything you want in an unforgettable homemade treat—chewy centers, toasty coconut edges, and a deep almond aroma that feels warm and inviting with every bite. They’re simple enough for everyday baking yet impressive enough for holidays, celebrations, or gift boxes.

Coconut Almond Macaroons Recipe

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• Author: Velma
• Total Time: PT30M
• Yield: 22 macaroons 1x
• Diet: Gluten Free

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Description

These Coconut Almond Macaroons are chewy, golden, and irresistibly rich with coconut flavor. Made with shredded coconut, almond extract, and a hint of sweetness, they bake into soft, lightly crisp cookies that melt in your mouth.

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Ingredients

Scale 1x2x3x

For the Macaroons

• 3 cups sweetened shredded coconut
• ¾ cup sweetened condensed milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large egg whites
• ¼ teaspoon salt
• ¼ cup sliced or chopped almonds (optional for added crunch)

Optional Chocolate Drizzle / Dip

• 1 cup semi-sweet or dark chocolate chips
• 1 teaspoon coconut oil (optional)

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Instructions

1. Prepare the Mixture

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, almond extract, and vanilla extract.
3. In a separate bowl, whisk egg whites with salt until soft peaks form.
4. Fold whipped egg whites into the coconut mixture until fully combined.
5. Stir in almonds if using.

2. Shape the Macaroons

1. Use a small cookie scoop or spoon to portion 1½-tablespoon mounds onto the baking sheet.
2. Keep them slightly rounded for a traditional look.

3. Bake

1. Bake for 18–22 minutes, until the edges are golden brown.
2. Let cool completely on the baking sheet.

4. Optional Chocolate Finish

1. Melt chocolate chips (and coconut oil if using) in a microwave or double boiler.
2. Drizzle melted chocolate over macaroons or dip the bottoms.
3. Chill until the chocolate sets.

Notes

• For extra almond flavor, add ½ cup finely chopped almonds to the batter.
• If you prefer less sweetness, use unsweetened shredded coconut but add +2 tablespoons condensed milk.
• Egg whites must be whipped—this creates lighter, fluffier macaroons.

• Prep Time: PT10M
• Cook Time: PT20M
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 macaroon
• Calories: 120 Kcal
• Sugar: 11g
• Sodium: 55mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 5mg