Almond Coconut Macaroons are about to become your new favorite coconut cookies. 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!
Are you a coconut lover? Well you are in luck because the coconut flavor in these chewy coconut macaroons is out of this world delicious. They’re easy to make and great for gifting around the holidays too. The perfect classic cookie for curbing that coconut craving.
But before we get into how to make these perfect coconut macaroons, we need to talk about a few things first.
Macaroons vs Macarons
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 are vastly different even though their spelling only varies by one letter.
Coconut macaroons 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. They are sometimes referred to as Almond Macaroons because of this.
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. Some don’t even have almond.
FACT: Italian and French Macarons use the same ingredients, but have a different process.
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.
Coconut Macaroons Recipe
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 than crushing it by hand, although I do like any excuse to use my mortar and pestle.
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 be mixed and baked in just 15 minutes. The longest time will be allowing them to cool before dipping them in milk chocolate and chopped almonds.
Much simpler than their close friends, the macaron.
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! You will need chocolate in order for the almonds to stick.
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.
Coconut Macaroons Ingredients
- Sweetened flaked coconut – The most key ingredient and easy to find at the grocery store- coconut! While you can use unsweetened shredded coconut for this recipe, the sweetened provides that little extra sweetness that you need. Use any extra to make easy no-bake coconut balls.
- Flour – We need a binding agent to hold these cookies together. All purpose flour will work just fine.
- Kosher salt – Different salts measure differently, so make sure you’re using Kosher salt or else your cookies might turn out too salty.
- Egg white – We only need the large egg whites for this recipe. Don’t throw out the leftover egg yolks though. Use them to make a custard or something else delicious.
- Sweetened condensed milk – We don’t use the whole can for this recipe, so use that leftover sweetened condensed milk to make dulce de leche or something delicious.
- Almond extract – This is where we get that delicious almond flavor. However, you can use coconut extract or even pure vanilla extract instead or in addition to if you’d like.
- Chocolate – You can use chocolate chips, melting chocolate or whatever you prefer. My favorite method for method for melting chocolate is the double boiler method, but you can also use the microwave.
- Almonds – We want these to be finely chopped so that they uniformly stick to the melted chocolate. You can have almond coconut macaroons without almonds!
How to Make Classic Coconut Macaroons
- Prepare oven and baking sheets. Preheat oven and line baking sheet with parchment paper.
- Dry ingredients. In a large bowl, combine coconut flakes, flour and salt, mixing well.
- Wet ingredients. Add egg white, sweetened condensed milk and almond extract to the coconut mixture. Mix until all is just wet.
- Scoop cookies. Using a medium cookie scoop, scoop out 12 macaroons onto a parchment lined baking sheets.
- Bake. Bake until the tops start to brown.
- Cool. Remove and allow to cool on a wire rack or cooling rack.
- Dip in chocolate. Dip bottoms of the macaroons in melted chocolate and immediately roll in minced almonds.
- Allow to harden. Return to parchment lined cookie sheet to harden. You may want to transfer to the refrigerator for 10 minutes to speed up the process.
Storage, Make Ahead and Freezing
Make ahead: You can definitely make this coconut macaroon recipe ahead of time. Just be mindful that just like with any cookie, they are best served within the first 24 hours.
Storage: Store your macaroons in airtight plastic containers in a cool and dry place at room temperature. Making sure it is dry is imperative to not growing mold. Separate layers with parchment or wax paper. They stay good for about 5 days if stored correctly, but I doubt yours will last that long!
Freezing: have never had to freeze my delicious coconut cookies, but I am sure you can. Simply package in an airtight container or plastic bag and they should stay good for up to 4 months.
More Homemade Desserts
Almond Coconut Macaroons
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine sweetened flaked coconut, flour and salt, mixing well.
- Add egg white, sweetened condensed milk and almond extract. Mix until all is just wet. Do not over mix.
- Using a tablespoon cookie scoop, scoop out 12 macarons onto a parchment lined cookie sheet.
- Bake for 12-14 minutes or until the tops start to brown.
- Remove and allow to cool.
- 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.
- Store in an airtight container at room temperature until ready to serve. Best 1-2 days after baking.
- 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.