Why You’ll Love This Coconut Almond Macaroon Cookies

• Incredible Texture Contrast. The magic is in the bite—a lightly crisp shell that shatters just enough to reveal a wonderfully soft, chewy, and moist interior. It’s a sensory experience that’s deeply satisfying.
• Surprisingly Simple to Make. No chilling the dough, no rolling pins, and no cookie cutters. You just mix, scoop, and bake. It’s the kind of recipe that builds baking confidence and delivers impressive results every single time.
• Naturally Gluten-Free Goodness. With their base of shredded coconut and almond flour, these macaroons are a fantastic option for anyone avoiding gluten, without any need for special flour blends. They’re just naturally, deliciously free of it.
• Deep, Toasty Flavor. The combination of sweet coconut and nutty almonds gets deepened and intensified in the oven. It’s a rich, aromatic flavor that feels much more complex than the short ingredient list would suggest.

Ingredients & Tools

• 3 cups (about 250g) sweetened shredded coconut
• 1 cup (about 100g) almond flour
• 2/3 cup (about 130g) granulated sugar
• 1/4 teaspoon fine sea salt
• 4 large egg whites, at room temperature
• 1 teaspoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• Optional for drizzling: 3 ounces dark or semi-sweet chocolate, chopped

Tools: 2 large mixing bowls, a whisk, a rubber spatula, a cookie scoop (or two spoons), parchment paper, baking sheets, and a cooling rack.

A little note on the ingredients—using room temperature egg whites is a small but crucial step. They incorporate into the dry ingredients much more easily, creating a cohesive batter that isn’t too runny. And don’t skip the almond extract; it really amplifies the nutty flavor of the almond flour and makes the whole cookie taste more… well, like itself!

Serves: Makes about 18 cookies | Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: About 40 minutes

Before You Start: Tips & Ingredient Notes

• Egg Whites at Room Temp are Key. This isn’t just a fussy baker’s rule. Cold egg whites can cause the batter to seize up a bit and be harder to mix, potentially leading to a denser cookie. Let them sit out for 30 minutes before you begin.
• Don’t Pack Your Coconut. When measuring the shredded coconut, fluff it up with a fork and gently spoon it into the measuring cup. Packing it down will give you too much coconut and can make the macaroons dry.
• The Power of Almond Flour. Using almond flour instead of just more coconut is our secret weapon. It absorbs moisture beautifully and gives the cookies a tender, cake-like crumb inside that chewy coconut shell. It’s a game-changer.
• Why Two Extracts? The vanilla extract rounds out the sweetness, while the almond extract punches up the nutty flavor. Together, they create a much more balanced and complex taste profile. Trust me on this one.

How to Make Coconut Almond Macaroon Cookies

Serving Suggestions

Complementary Dishes

• A simple fruit platter with berries and mango — The bright, acidic sweetness of the fruit cuts through the rich, sweet coconut and provides a refreshing contrast on the palate.
• A scoop of vanilla bean or coffee ice cream — Serve a macaroon or two slightly warmed on the side of a scoop. The warm cookie and cold ice cream is a classic, heavenly combination.
• A cheese plate with soft, mild cheeses — The saltiness of a young Gouda or a creamy Brie creates a sophisticated sweet-and-salty bite that’s unexpectedly perfect.

Drinks

• A hot cup of strong coffee — The bitterness of the coffee is the ideal partner for the sweet, chewy macaroons, making for a perfect afternoon pick-me-up.
• A glass of cold milk or almond milk — Sometimes, the classic pairing is the best. It’s comforting, simple, and just feels right.
• A sweet dessert wine like a Moscato d’Asti — The light fizz and floral notes of the wine will complement the tropical notes in the cookie without overpowering them.

Something Sweet

• Lemon sorbet — The intense, tart lemon flavor is a fantastic palate cleanser and provides a zesty counterpoint to the sweet, rich macaroons.
• Dark chocolate-covered espresso beans — For the ultimate indulgence, a little bite of bitter coffee and chocolate alongside the macaroon elevates the entire experience.
• A simple bowl of fresh pineapple chunks — It continues the tropical theme and adds a juicy, fresh element that keeps things from feeling too heavy.

Top Mistakes to Avoid

• Mistake: Over-mixing the batter. Once you add the egg whites, you just want to fold until combined. Vigorous mixing can deflate the egg whites and make the cookies denser. A light hand is your friend here.
• Mistake: Using cold egg whites. I know I mentioned it before, but it’s a common trip-up. Cold egg whites don’t blend as well and can lead to a batter that’s either too runny or too stiff. Room temp is the way to go.
• Mistake: Under-baking. You want a deep golden brown color. If you take them out when they’re just lightly tanned, the centers might be too wet and sticky. The golden color equals flavor from the toasted coconut.
• Mistake: Skipping the parchment paper. These are sticky cookies! Without parchment, you’ll likely lose half your batch to the pan. It’s a simple step that guarantees success.

Expert Tips

• Tip: Toast your almond flour for a deeper flavor. Spread the almond flour on a baking sheet and toast it in the 325°F oven for 5-7 minutes before mixing it in. Let it cool slightly first. This adds a incredible nutty depth to the final cookie.
• Tip: Add a pinch of spice. A tiny pinch of cardamom or cinnamon (about 1/8 teaspoon) whisked into the dry ingredients can add a wonderful, warm complexity that’s really special.
• Tip: For extra-chewy macaroons, add a tablespoon of honey or maple syrup. This introduces more moisture that gets locked in during baking, resulting in an even more delightfully chewy texture.
• Tip: Make them uniform. Using a cookie scoop isn’t just easier—it ensures all your cookies are the same size, which means they’ll bake at the same rate. No more burnt little ones and undercooked big ones!

FAQs

Can I use unsweetened coconut instead?
You absolutely can, but you’ll need to adjust the sugar. Since sweetened coconut is, well, sweetened, using unsweetened will result in a less sweet cookie. I’d recommend increasing the granulated sugar to 1 cup if you go the unsweetened route. Taste the batter (it’s egg-free so it’s safe!) before baking to see if it’s to your liking. The texture will be just fine.

Why are my macaroons spreading flat?
This usually happens if the batter is too wet. Did you accidentally include an egg yolk? Or perhaps you measured the coconut by packing it down, resulting in less overall volume? The batter should be thick and hold its shape when scooped. If it’s runny, you can try adding another tablespoon or two of almond flour to thicken it up before baking the next batch.

How should I store these cookies?
Store them in an airtight container at room temperature. They’ll keep beautifully for up to 5 days. The coconut helps them stay moist! If you’ve drizzled them with chocolate, lay parchment between layers to prevent sticking. You can also freeze them for up to 2 months in a freezer-safe bag or container.

Can I make these without almond flour for a nut-free version?
For a nut-free version, you can replace the almond flour with an additional 3/4 cup of shredded coconut. The texture will be different—more classic macaroon, less cakey—but they will still be delicious. You’ll also want to replace the almond extract with more vanilla extract.

My macaroons are browning too quickly on top. What should I do?
This is an oven hotspot issue! If you notice the tops getting dark brown before the baking time is up, simply lay a loose piece of aluminum foil over the entire baking sheet. This will act as a shield and allow the centers to cook through without the tops burning. It’s a simple fix that works like a charm.