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Coconut Almond Macaroons

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!

Coconut almond macaroons in a white serving bowl.

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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.

We make these every year during the holidays, along with other easy Christmas cookie recipes like Molasses Crinkle Cookies and Toffee Brownies.

Why You’ll Love This Recipe

coconut almond macaroons in a serving dish.

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.

Ingredients Needed

Coconut, eggs, salt, flour, sugar, slivered almonds and almond extract.

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

Granulated sugar

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.

Cooking Equipment

You won’t need any fancy equipment to make this recipe:

  • Baking sheets
  • Cooling rack
  • Mixing bowls
  • Spatula

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.

Toasted slivered almonds on a cookie sheet.

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.)

Stirring toasted almonds into the coconut flour mixture for macaroons.

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.

Adding egg whites to a bowl of coconut and slivered almonds.

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.)

Unbaked balls of coconut macaroon dough on a parchment lined baking sheet.

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.

Baked coconut almond macaroons on a wire cooling rack.

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.

Coconut almond macaroons on a wire cooling rack, decorated with chocolate and sprinkles.

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 in a serving dish.

Coconut Almond Macaroons

Eliza Cross
Sweet and chewy with a salty crunch, these coconut almond macaroons with chocolate drizzle are the best cookies for holidays, Christmas and snacking. The recipe is super easy, and you'll love the flavor.
5 from 6 votes
Prep Time 10 mins
Cook Time 26 mins
Decorating Time 24 mins
Total Time 1 hr
Course Cookies
Cuisine American
Servings 72 cookies
Calories 149 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Store cookies in a tightly sealed container at room temperature for up to 5 days. 

Nutrition

Serving: 1cookieCalories: 149kcalCarbohydrates: 8gProtein: 2gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 117mgFiber: 3gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword almond joy macaroons, chewy almond macaroons, coconut, semisweet chocolate, slivered almonds
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Coconut almond macaroons piled in a serving dish.
 

About Eliza Cross

Eliza Cross is the author of 16 books, including Small Bites, 101 Things To Do With Bacon, and BERRIES. She enjoys sharing ideas to simplify cooking, gardening, and home projects. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

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