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The BEST Coconut Macaroon recipe
Naturally gluten-free and delicious Coconut Macaroons with almonds
This is the BEST tasting and the easiest to make Coconut Macaroon recipe ever! These cookies are loaded with ground almonds and plenty of sweetened coconut then baked to golden, toasty perfection.
The chocolate drizzle is optional but highly recommended. If you love the flavor of an Almond Joy or Mounds candy bar, you’re going to love these not-too-sweet treats!
Overview of ingredients for Coconut Macaroons
Our Coconut Macaroons are made with just a few ingredients and come together in minutes.
For the macaroon dough:
- blanched, slivered almonds or almond flour
- sweetened shredded coconut or use half unsweetened coconut
- canned sweetened condensed milk
- almond extract for added almond flavor
- vanilla extract
- egg whites at room temperature
- table salt
For the optional garnish:
- whole unsalted almonds for topping or filling
- bittersweet chocolate for drizzling on top or for dipping the cookie bottoms
Overview: How to make this Coconut Macaroon Recipe
1. For the macaroon cookie:
First preheat the oven to 325 degrees F and line two baking sheets with parchment paper; set aside.
Add the blanched, slivered almonds to the food processor and pulse until finely ground. Pour in half the coconut and process with the almonds until chopped.
Next pour the almond and coconut mixture into a large bowl. Add all remaining coconut, sweetened condensed milk, and the almond and vanilla extracts. Fold together with a spatula until combined.
In a clean bowl beat the salt and egg whites together using an electric mixer until slightly stiff peaks form.
Using a spatula, gently add the egg whites into the coconut mixture until blended.
Scoop portions of the mixture onto the prepared baking sheets. Bake for 22 to 27 minutes or until golden brown on the bottom and lightly browned on top.
Cool completely on a wire rack.
2. Melt the chocolate for the drizzle:
Place the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir occasionally until melted. Remove from the heat and cool until slightly thickened.
If dipping the bottoms of the cookies in chocolate, you can also easily temper the chocolate first, if desired.
If drizzling on top spoon the melted warm chocolate into a piping bag. You can also dip the tines of a fork into the melted chocolate for a less precise drizzle.
Allow the cookies dipped in chocolate to set completely before storing.
Chocolate Coconut Macaroons
These Coconut Macaroons are great served plain but for those of use that love a little chocolate, I highly recommend adding the bittersweet drizzle.
You can also dip the bottoms for an extra chocolaty treat. Personally I think the drizzle is the perfect amount for these cookies but I’ll eat them either way, anytime!
What kind of chocolate is best for Coconut Macaroons?
Bittersweet baking chocolate is my go-to choice for these macaroons. I usually have bar chocolate on hand but bittersweet or dark chocolate chips will also work well.
Dark chocolate is perfect for those that love the flavor of a Mounds candy bar.
Semi-sweet bar chocolate or chocolate chips will also work. However, if using a sweeter chocolate I don’t recommend dipping. A drizzle will be just right for great flavor.
Tools used for this Coconut Macaroon recipe:
To form these cookies we use an ice cream scoop that’s approximately 1 and 3/4-inch in diameter. Each cookie is about 3 tablespoons or 45 grams each.
Feel free to make the cookie mounds any size you want but the baking time will need to be adjusted accordingly.
You can also dollop firm spoonfuls of the coconut mixture directly onto a baking sheet for a less constructed cookie.
A food processor makes this recipe a breeze to throw together.
First the almonds are processed until finely ground. Next half the coconut is processed to a finer texture before being mixed with the remaining ingredients.
If you don’t have a food processor I recommend using almond flour and rough chopping half the coconut.
Parchment lined baking sheets ensure the cookies won’t stick and are easy to transfer to a cooling rack. I haven’t had great luck using a silpat mat for this recipe.
How to store Coconut Macaroons
Make sure the cookies are completely cool before storing.
Place in an airtight container with wax or parchment paper separating the layers. Store at room temperature for up to a week.
The cookies will soften a bit overtime, but still taste great.
Freezing Macaroons:
Wrap each cookie in plastic wrap and freeze in an airtight container for up to 2 months. Thaw at room temperature.
If planning to store in the freezer, we recommend waiting to add chocolate until after the cookies are thawed. However leftover cookies with chocolate freeze well, too.
What we love about these perfect Coconut Macaroons
These cookies are easy to make and keep well for up to a week at room temperature.
Coconut Macaroons travel well and are great for gifting.
We’ve tried many macaroon cookies over the years and found some to be a bit too sweet.
However by incorporating ground almonds into the batter we’ve created a great balance of flavors. This addition also cut the sweetness creating the perfect bite.
We adore the crispy outside and the chewy, soft middle with loads of coconut flavor.
Finally, we love a little chocolate drizzle on top adding another layer of flavor that perfectly compliments the coconut and almonds.
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Coconut Macaroon Recipe with Almonds
Equipment
- food processor and an electric mixer
Ingredients
- 2 ounces blanched slivered almonds about ⅓ heaping cup (or almond flour)
- 14 ounces sweetened shredded coconut (or substitute half unsweetened coconut)
- 14 ounces sweetened condensed milk
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 egg whites at room temperature
- ¼ teaspoon salt
For garnish (optional):
- whole unsalted almonds for topping or filling
- 4 ounces bittersweet baking chocolate chopped and melted for dipping or drizzling
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
- Pour the blanched almonds into the bowl of a food processor. Pulse the almonds until finely chopped. Add half of the coconut to the food processor and pulse together with the almonds until chopped.
- Pour the coconut and almond mixture into a large mixing bowl. Add all remaining coconut, sweetened condensed milk, almond extract and vanilla. Fold together using a wooden spoon or stiff spatula until combined.
- In a separate bowl combine the egg whites and salt. Using an electric mixer beat the egg whites until medium-stiff peaks form. The egg whites should still be slightly foamy.
- Gently fold the egg whites into the coconut mixture until blended taking care not to deflate.
- Using an ice cream scoop (about 1 3/4-inch in diameter) drop packed mounds (about 45g each) of the coconut mixture onto one of the prepared baking sheets, about 1-inch apart. The cookies won’t spread so no worries. Bake immediately for 22 to 27 minutes or until golden brown on the bottom and lightly brown on top. Cool completely on a wire rack then serve or decorate with chocolate.
- If adding whole almonds on top of the cookies lightly press the almond on top before baking.
For chocolate garnish:
- Place the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir occasionally until all chocolate is melted. Remove from the heat and cool until slightly thickened.
- Dip the bottoms of the cookies in the chocolate and place on a parchment lined pan until set.
- You can also pipe the slightly cooled chocolate on top of the cookie mounds, if desired.
Recipe Notes
- 4 ounces of chocolate is enough to cover the bottoms of all cookies. If planning to only drizzle on top start with 2 ounces of chocolate.
- Use half unsweetened coconut if desired.
- Bittersweet chocolate is best but semi-sweet or dark also work well. Chocolate chips are fine, too.
- Make into smaller bite-sized cookies using a small cookie scoop. Insert a whole almond in the center before baking if desired. Reduce baking time accordingly.
Nutrition
If you love this wonderful Coconut Macaroon recipe, you might also enjoy these treats:
Coconut Thumbprint Cookies have plenty of coconut flavor and a fun little springtime spin with candy eggs.
Chocolate Coconut Balls are similar to macaroons, only not-baked and completely covered in chocolate. These decadent treats are perfect for the coconut lover in your life.
Another delicious version are these No-Bake Chocolate Coconut Snowballs.
Finally, Coconut Key Lime Meltaways are buttery bites with delicious hints of citrus and coconut.
Rosy
I am using almond flour. How much should I use for this recipe?
Tricia Buice
Hi Rosy. You should use a heaping 1/3 cup of almond flour. Enjoy!
Rana
These taste amazing! Mine don’t hold there shape as much and sort of flatten on the bottom. Any tips?
Tricia Buice
Hi Rana! Be sure you are beating the egg whites enough and carefully fold them into the coconut mixture. You don’t want to deflate the egg whites. Also make sure you measure everything correctly. Use a cold baking pan and good quality sweetened condensed milk. Hope you’ll try again soon.