These coconut almond macaroons are not only some of the tastiest cookies you’ll ever eat, they’re super easy to make.
Chewy, crunchy, sweet, salty – these cookies have great flavor and amazing texture. Drizzled with semisweet chocolate, they taste like Almond Joy candy bars!
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I was looking for a way to stretch my favorite coconut macaroon recipe when I had the idea to add toasted, lightly salted slivered almonds.
The golden brown almonds add just a bit of crunch that pairs perfectly with the sweet coconut in these chewy cookies. You can serve the macaroons plain, or decorate them with a drizzle of chocolate and sprinkles if you like.
Why You’ll Love This Recipe
These cookies are so tasty, with a chewy, crunchy texture and sweet coconut almond flavor you’ll love.
The easy recipe makes 6 dozen delicious macaroons — plenty for your Christmas cookie exchange, holiday cookie platter, or for giving to your favorite coconut lover!
You can decorate the macaroon cookies with gold or silver sprinkles for Christmas, heart sprinkles for Valentine’s Day, pastel sprinkles for Easter or Mother’s Day, or customize for any holiday where you want to serve a sweet treat.
What’s the Difference Between a Macaron and a Macaroon?
Their names sound similar, but macarons and macaroons are very different.
Macarons are light, delicate meringue cookies traditionally made with almond flour and beaten egg whites. The batter is piped in precise circles before baking. They are usually prepared like a little sandwich cookie, with a filling or frosting spread between two macarons.
Macaroons are drop cookies typically made from shredded coconut, egg whites, sugar, and optional flavorings. Some macaroon recipes call for ground almonds, while our recipe uses toasted chopped almonds for flavor and crunch.
Here’s what you’ll need to make these coconut macaroon cookies:
Slivered almonds – look for the chopped slivered almonds at the store.
Salt – Just a sprinkle adds amazing flavor!
Sweetened flake coconut – you can also use shredded coconut
All purpose flour
8 egg whites – (Use some of the leftover egg yolks in our Raspberry Custard Tarts!)
Almond extract – It adds a touch of old-fashioned flavor to the cookies which compliments the chopped almonds.
Semisweet chocolate chips – Feel free to substitute milk chocolate or dark chocolate if you prefer.
Sprinkles – We used little gold nonpariels, but you can use your favorite sprinkles.
You won’t need any fancy equipment to make this recipe:
- Baking sheets
- Cooling rack
- Mixing bowls
Step by Step Directions
STEP ONE: Preheat the oven to 325 degrees F.
STEP TWO: Spread the almonds on a baking sheet and cook them for 5 to 6 minutes, or just until lightly browned. Sprinkle with 1/4 teaspoon of the salt and cool on a wire rack to room temperature.
STEP THREE: In a large bowl, combine the almonds, coconut, sugar, flour and the remaining salt. Stir to incorporate the flour throughout the coconut. (I use a fork to do this so everything gets distributed evenly.)
STEP FOUR: In a medium bowl, combine the egg whites and almond extract; stir until well combined. Drizzle this mixture over the coconut mixture and stir until combined.
STEP FIVE: Line the baking sheet with a silicone mat or parchment paper. Mound the cookie mixture in rounded tablespoonfuls of dough on the prepared baking sheet. (I used a measuring spoon, but you can use a small cookie scoop if you prefer.)
STEP SIX: Bake cookies for 20 minutes, or until the edges are golden brown. Cool for one minute and transfer cookies to a wire rack to cool completely.
STEP SEVEN: Melt the chocolate chips in a saucepan over low heat. Cool slightly and scoop into a small zip-lock baggie.
Cut a small piece of the corner off the bag, and drizzle the melted chocolate in fine lines across the chewy coconut macaroons. Top with sprinkles if you wish.
How to Store Macaroons
Store almond coconut macaroons in an airtight container at room temperature. They taste best if they’re eaten within about 5 days.
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Here’s the super-simple recipe:
Coconut Almond Macaroons
- 6 ounces slivered almonds
- 3/4 teaspoon salt, divided
- 2 14 ounce packages sweetened flake coconut
- 1 1/3 cups granulated sugar
- 3/4 cup all-purpose flour
- 8 egg whites
- 1 teaspoon almond extract
- 1 cup semisweet chocolate chips
- nonpariel sprinkles, optional
- Preheat the oven to 325 degrees F.
- Spread the almonds on a baking sheet and cook them for 5 to 6 minutes, or just until lightly browned. Sprinkle with 1/4 teaspoon of the salt and cool on a wire rack to room temperature.
- In a large bowl, combine the almonds, coconut, sugar, flour and the remaining salt. Stir to incorporate the flour throughout the coconut.
- In a small bowl, combine the egg whites and almond extract; stir until well combined. Drizzle this mixture over the coconut mixture and stir until combined.
- Line the baking sheet with a silicone mat or parchment paper. Mound the coconut mixture in rounded tablespoonfuls on the pan.
- Bake for 20 minutes, or until the edges are golden brown. Cool for one minute and transfer cookies to a wire rack to cool.
- Melt the chocolate chips in a saucepan over low heat. Cool slightly and scoop into a small zip-lock baggie. Cut a small piece of the corner off the bag, and drizzle the chocolate in fine lines across the macaroons. Top with sprinkles if you wish. Makes about 6 dozen cookies.
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