Skip to Content

Coconut Macaroons

These Coconut Macaroons are sweet, chewy, and packed with coconut and almonds. Package them up for someone you love or add them to your holiday cookie platter!

Baked coconut macaroons on a metal cooling rack

Obviously the holidays are looking a lot different for many of us this year, but I don’t think a low-key Christmas is going to stop me from baking all the cookies.

Of course I have my faves that I bake year after year, such as my favorite chocolate chip cookies, snowball cookies, peanut butter cup cookies, mint chocolate cookies and my personal fave – peanut butter blossoms.

But this year I am thinking about bringing some new cookies to the table.

Hello cornflake cookies, ambrosia cookies and coconut macaroons.

I mean, really what else do I have to do aside from bake cookies and wrap presents? The answer is – not much.

Ingredients for coconut macaroons on a blue countertop

WHAT ARE COCONUT MACAROONS?

Have you ever had a coconut macaroon?

Not to be confused with a macaron. Macarons are those fancy-pants cookies made from almond meal. While they’re delicious, they’re finicky to make.

Not exactly something I’m bothering with these days.

Egg whites being added to coconut in a white mixing bowl

Coconut macaroons, on the other hand, are delightful little cookies made from shredded coconut held together with egg whites and sugar. They are super chewy and the ideal cookie for any coconut lover.

I think they look like little balls of snow, which makes them perfect for the holiday season, but honestly I love eating them year-round. 

There are a few different ways to make macaroons, but I like this particular recipe because it is so easy.

Slivered almonds being added to coconut macaroon dough in a white mixing bowl

COCONUT AND ALMONDS: A GREAT HOLIDAY COMBO

Another thing I really love about this particular recipe is that it marries almond together with the coconut.

I think coconut often gets thought of as a summery flavor. Probably because it is so often paired with citrus or other tropical fruits, like in Key Lime Pie Bars or Chewy Lime Sugar Cookies.

Coconut macaroon dough in a white mixing bowl

But coconut actually goes so amazing with almonds! And there’s something about the combo that just feels like the holidays to me.

These macaroons use sliced or slivered almonds in addition to the shredded coconut. The recipe also uses almond extra for an extra hit of flavor.

If you don’t love almond extract you can always leave it out. But I am a big fan of the flavor it adds to cookies, so I love it in this recipe.

Unbaked coconut macaroons lined up on a parchment-lined baking sheet

HOW TO MAKE THESE COCONUT ALMOND MACAROONS

Even with adding almonds and almond extract to this recipe, you still won’t need very many ingredients for these cookies:

  • 2 ⅔ cups sweetened flaked coconut
  • ⅔ cup sugar
  • ¼ cup flour
  • ½ teaspoon salt
  • 4 egg whites
  • ¼ to ½ teaspoon almond extract
  • 1 cup sliced or slivered almonds
Coconut macaroons cooling on a wire rack surrounded by macaroon ingredients

To make these macaroons, mix together the coconut, sugar, flour, and salt in a large bowl. Stir in the egg whites and the almond extract, then mix in the almonds.

Use a cookie scoop to drop the mixture onto parchment-lined baking sheets. Because these cookies won’t rise, you don’t need to leave as much space between them as if you were making Cornflake Cookies or Chai Sugar Cookies, for example.

Hand holding up a coconut macaroon with a bite taken out of it

Bake the Coconut Macaroons for about 20-25 minutes or until the edges are golden and the outsides are dry.

Go ahead and remove them from the baking sheets to a cooling rack right away. Let them cool completely before packaging them up and gifting them to loved ones.

(Or save them all for yourself. Whichever.)

Coconut macaroons scattered on a countertop
Coconut and almond macaroons arranged on a white plate

Coconut Macaroons

Yield: About 20 macaroons
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These Coconut Macaroons are sweet, chewy, and packed with coconut and almonds. Package them up for someone you love or add them to your holiday cookie platter!

Ingredients

  • 2 ⅔ cups sweetened flaked coconut
  • ⅔ cup sugar
  • ¼ cup flour
  • ½ teaspoon salt
  • 4 egg whites
  • ¼ to ½ teaspoon almond extract (see note)
  • 1 cup sliced or slivered almonds

Instructions

  1. Preheat oven to 325 degrees F. Line a baking sheets with parchment. Set aside.
  2. In a large bowl, mix together the coconut, sugar, flour and salt. Stir in the egg whites and almond extract; mix well. Stir in the almonds; mix well.
  3. Use a medium cookie scoop to drop the mixture onto the prepared baking sheets. Bake for 20-25 minutes or until the outsides are dry and the edges are golden brown. 
  4. Remove from baking sheets immediately. Let cool and serve.

Notes

If you do not love almond extract or you are using a strong almond extract, I recommend using 1/4 teaspoon.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 20 Serving Size 1 macaroon
Amount Per Serving Calories 115Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 96mgCarbohydrates 15gFiber 2gSugar 11gProtein 2g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Susanne Ward

Saturday 19th of December 2020

Could I use almond flour in order to keep them gluten free?

Jamie

Saturday 19th of December 2020

Hi Susanne- I haven't tried making these with almost flour, so I am not really sure how that would go. Thanks for stopping by. -Jamie

Carol Clark

Wednesday 16th of December 2020

Can you leave out the Almonds I don't care for nuts

Jamie

Friday 18th of December 2020

Yes, I think you can leave them out with no issues. Enjoy! -Jamie

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe