Coconut Almond Macaroons

Coconut Almond Macaroons are light-tender cookies made with a few ingredients. These coconut macaroons are perfect if you are looking for a light dessert.

The coconut, almonds, and chocolate are perfect flavors for this classic cookie. They remind me of an Almond Joy candy bar, only better.

I love how the macaroons are slightly chewy on the inside and a little bit crispy on the outside. The almonds and the drizzle of chocolate over the top make these cookies irresistible.

Helpful Tips

• Separate the egg whites and yolks while the eggs are cold. The egg yolk seems to hold its shape better when the egg is cold, making it easier to separate from the whites.
• After separating the egg whites, let them warm up to room temperature.
• I would recommend using sweetened coconut for this recipe. I don’t believe unsweetened coconut would taste good in this recipe.
• Use a spoon or a small ice cream scoop to form about two tablespoons of dough.
• Use your fingers if needed to shape the mounds of dough.
• The macaroons can be stored on the counter in an airtight container for 3 to 4 days.
• If you want to keep the macaroons longer, they can be stored in the freezer in an airtight container for up to 3 months.
• To thaw, set on the counter until completely thawed. If you are in a hurry to eat them, you can use the heat in the microwave using the defrost option. Heat only until defrosted.

Ingredients needed to make coconut macaroons

• Sweetened shredded coconut
• Almond
• Egg whites
• Sugar
• Cream of tartar
• Salt
• Almond extract
• Vanilla
• Milk chocolate chips
• Shortening

Steps for making coconut almond macaroons

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a baking mat.

Step one

In a medium bowl, add the egg whites, cream of tartar, salt, and vanilla. Beat with an electric mixer until soft peaks form.

Step two

Continue to beat the egg whites while slowly adding the sugar. Beat until stiff peaks form. Add the coconut and chopped almonds and fold in.

Step three

Drop the dough by heaping spoonfuls on the prepared baking sheet. Bake the cookies until lightly browned.

Step four

Once the cookies are cooled melt the chocolate. Add the chocolate chips and shortening to a small microwave-safe bowl. Microwave for short increments, stirring between microwave times. Once the chocolate is melted drizzle over the top of cookies and sprinkle with additional chopped almonds.

Additional sweet treat recipes

• White Chocolate Pistachio Macaroons
• Chocolate Halfway Bars
• No-Bake Marshmallow Chocolate Cookies

If you make these coconut almond macaroons, I would love to hear about it! Please leave me a comment and a rating.

Coconut Almond Macaroons

Coconut Almond Macaroons are light-tender cookies made with a few ingredients. These coconut macaroons are perfect if you are looking for a light dessert.

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: coconut almond macaroons, coconut macaroons

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Servings: 17 macaroons

Author: Dawn Yucuis

Ingredients

• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• Dash of salt
• 2/3 cup sugar
• 4 1/4 cups sweetened shredded coconut
• 1/2 cup plus 2 tablespoons almonds finely chopped divided
• 1/2 cup milk chocolate chips
• 1 teaspoon shortening

Instructions

• Preheat oven to 325 degrees F.
• In a medium bowl add the egg whites, salt, vanilla, and cream of tartar, beat with an electric mixer until soft peaks form.
• Gradually add sugar and beat until stiff peaks form. Add the coconut and 1/2 cup of the chopped almonds, and mix until well combined
• Drop a heaping spoonful of dough onto a prepared cookie sheet. Bake for about 20 to 22 minutes or until lightly browned.
• Remove from oven remove from cookies sheet and place on cooling rack and cool completely.
• While the cookies are cooling melt chocolate with the shortening in the microwave. Be sure to microwave for short periods and stir in between. I usually microwave for 20 seconds and stir and continue until chocolate is melted. Once the cookies are cooled and chocolate is melted drizzle the chocolate over the macaroons and sprinkle with the remaining 2 tablespoons of chopped nuts.

Notes

1. Have the egg whites at room temperature.
2. Use a large spoon or small ice cream scoop for the dough. Take about 2 tablespoons to make the cookie.
3. Use your fingers to shape the mound of cookie dough, if needed.
4. The cookies can be frozen in an airtight container for up to 3 months. 
5. Thaw the cookies on the counter.  If in a hurry they can be thawed in the microwave using the defrost option. Checking often, so as not to overheat. 

 

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Serving: 1macaroon | Carbohydrates: 20.5g | Protein: 2.2g | Fat: 15.8g | Saturated Fat: 9.9g | Cholesterol: 1mg | Sodium: 64mg | Potassium: 169mg | Fiber: 2.2g | Sugar: 16g | Calcium: 14mg

This recipe was originally published on July 3, 2015. It has been updated with new content and pictures on January 25, 2024.