Almond Coconut Macaroons

Almond Coconut Macaroons are about to become your new favorite easy dessert. Read about the origin of a macaroon, the difference between a macaroon and macaron and how to make your own light and fluffy coconut macaroons!

Almond Coconut Macaroons are light, fluffy coconut biscuits dipped in chocolate and almonds. Perfect as a dessert, for tea for as a an afternoon snack.

I can’t tell you how many folks ask about the difference between a macaroon and a macaron or how many are sorely disappointed when they expect one confectionary treat and end up with the other. Both are equally as good, but both are vastly different!

Coconut macarons are Italian, with the word macaroon being derived from the word ammaccare, which means “to crush.” This was in reference to almond paste historically used to make coconut macaroons.

Through the centuries the recipe has morphed into being an egg white and flour base or a sweetened condensed milk base and the almond paste has disappeared altogether, making them just shredded coconut and chocolate.

There are actually two types of macarons, a meringue style cookie sandwich. Italian and French macarons have the same ingredient list: egg whites, almond flour and castor (or powdered) sugar, but have different processes to get to the end result.

We’ll save those details for another post.

Right now we are focused on coconut macaroons. Almond has somehow been squeezed out of new age macaroons, so I wanted to introduce it back in, but in an easier (and cheaper) fashion.

My Almond Coconut Macaroons use almond extract and chopped almonds instead of almond paste. I also used a combination of sweetened condensed milk and egg white to make a light, fluffy cookie that was more stable than using just one or the other.

Almond Coconut Macaroons are still super easy to make with only 8 ingredients. The coconut biscuit can b mixd and baked in just 15 minutes. The longest time will be allowing them to cool before dipping them in milk chocolate and chopped almonds.

If you prefer one type of chocolate over another be my guest to substitute it. White chocolate, dark chocolate, semi-sweet chocolate, milk chocolate- it is all welcome!

While you desire a light brown top with crunchy little coconut edges, you don’t want the bottoms to brown too fast. To prevent this, I suggest using insulated cookie sheets and parchment paper. See links below for some ideas.

Tools for making Almond Coconut Macaroons:

Insulated Cookie Sheet– Insulated cookie sheets allow hot air to circulate around the entire cookie, resulting in even baking.

Parchment Paper– Prevent sticking and burning with parchment paper!

Make sure to scroll on down for even more Macaroon Recipe Ideas!  

If you are looking for even more dessert recipes, snag a copy of my Easy Dessert Recipes Mini-Cookbook. Available here for only $0.99, these easy dessert recipes are ready with less than 30 minutes hands-on time and are sure to please all your family friends. From no-bake to make-ahead, you are sure to find something you love!

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Almond Coconut Macaroons

Prep Time

10 mins

Cook Time

15 mins

Cooling Time

30 mins

Total Time

25 mins

 

Almond Coconut Macaroons are light, fluffy coconut biscuits dipped in chocolate and almonds. Perfect as a dessert, for tea for as a an afternoon snack.

Course: Dessert

Cuisine: Italian

Keyword: coconut macaroons

Servings: 12 cookies

Calories: 177 kcal

Author: Jessica Formicola

Ingredients

• 7 ounces sweetened flaked coconut
• 1/3 cup flour
• 1 teaspoon salt
• 1 egg white
• 7 ounces sweetened condensed milk
• 2 teaspoons almond extract
• 2 ounces chocolate , melted
• 2 tablespoons almonds , finely chopped

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine sweetened flaked coconut, flour and salt, mixing well.
3. Add egg white, sweetened condensed milk and almond extract. Mix until all is just wet. Do not over mix.
4. Using a tablespoon cookie scoop, scoop out 12 macarons onto a parchment lined cookie sheet.
5. Bake for 12-14 minutes or until the tops start to brown.
6. Remove and allow to cool.
7. Dip bottoms in melted chocolate and immediately roll in minced almonds. Return to parchment lined cookie sheet to harden. You may want to transfer to the refrigerator for 10 minutes to speed up the process.
8. Store in an airtight container at room temperature until ready to serve. Best 1-2 days after baking.

9. After you've tried this recipe, we welcome you to come back and let us know how it went! We love comments and it helps other readers. 

Recipe Video

Nutrition Facts

Almond Coconut Macaroons

Amount Per Serving

Calories 177 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 6g 30%

Cholesterol 5mg 2%

Sodium 266mg 11%

Potassium 154mg 4%

Total Carbohydrates 23g 8%

Dietary Fiber 2g 8%

Sugars 17g

Protein 2g 4%

Vitamin A 0.9%

Vitamin C 0.5%

Calcium 5.4%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

I’m part of this fabulous group called Celebrating Food Holidays… we get together and make some of the BEST recipes to celebrate national food holidays. For this post, we are celebrating National Macaroon Day!!!!! Woot woot!

• Chocolate Caramel Coconut Macaroon Tart by Ashlee Marie
• Macaroon Kiss Cookies  by Creations by Kara
• Chocolate Coconut Macaroons  by Pretty Providence
• Easy Coconut Macaroons by Real Mom Kitchen
• Gluten-free Macaroons by Namely Marly
• Coconut Macaroon Brownies  by ‎ 365 Days of Slow Cooking
• Lemon Coconut Macaroon Cookies by Simply Stacie
• Pineapple Coconut Macaroon Cookie Bars  by Heather Likes Food

And even more coconut macaroon recipes!

• Cherry Coconut Macaroons by Cookie Dough and Oven Mitt
• Pumpkin Coconut Macaroons by 52 Kitchen Adventures
• Lemon Vanilla Macaroons by Live Laugh Rowe
• Cadbury Macaroons by Kleinworth & Co.
• Samoa Macaroons by 52 Kitchen Adventures