This post may contain affiliate links. Please read our disclosure policy.
Chewy coconut centers, crisp golden edges, glossy chocolate, and a scatter of crunchy almonds—these Coconut Almond Macaroons combine old-fashioned comfort with a touch of bakery elegance. They’re mixed in one bowl, bake easily, and dip beautifully for holidays, cookie trays, or everyday treats.
If you love coconut, chocolate, and almond together, these macaroons will become a favorite. They pair well with other coconut-almond desserts and make a lovely addition to any cookie selection.
After one bite, everyone will swear you bought them from a fancy bakery—but they’re truly easy to make.
Before You Start
Pack that coconut firmly.
This recipe calls for sweetened flaked coconut firmly packed into the measuring cup—like packing brown sugar. This yields taller, chewier macaroons instead of flat, sparse cookies.
Use almond extract sparingly.
A small amount (1/2 teaspoon) adds a gentle almond note without overpowering the coconut.
Line your baking sheet.
The macaroons are sticky before baking and delicate after. Parchment or a silicone baking mat makes removal and dipping much easier.
Shape as you like.
Scoop rounded tablespoons for rustic balls, or shape into small rectangles for a more polished bakery look—both work well.
Cool completely before dipping.
Warm macaroons plus warm chocolate can cause a messy coating. Let cookies cool fully on a wire rack so the chocolate clings evenly.
Why This Recipe Works
- Firmly packed coconut = chewy centers. Measuring this way concentrates more coconut by weight, producing thick, chewy bites with lightly crisp edges.
- A bit of flour provides structure. A small amount prevents spreading and helps the cookies hold shape without becoming cakey.
- Balanced vanilla and almond. Vanilla rounds the flavor while almond extract adds a faint bakery aroma in a gentle balance.
- Simple chocolate dip + almonds. Melted semi-sweet chocolate and sliced almonds transform humble macaroons into an eye-catching cookie tray favorite.
Ingredients — Quick Overview
This is a quick glance at what you’ll need. Exact amounts and the full ingredient list appear in the recipe card below.
- Sweetened flaked coconut – firmly packed for best texture.
- Granulated sugar – for sweetness and light caramelization.
- All-purpose flour – a little for structure.
- Egg whites – bind the mixture as they set during baking.
- Vanilla extract – warmth and familiar flavor.
- Almond extract – small amount for a subtle almond note.
- Semi-sweet chocolate chips – melted for dipping.
- White shortening (optional) – helps the chocolate melt smoothly and set shiny.
- Sliced almonds – for a crunchy, decorative finish.
How to Make Coconut Almond Macaroons
Stir coconut, sugar, and flour together in a bowl. Mix in the egg whites, vanilla, and almond extract until the mixture is evenly moistened and sticky. Scoop rounded tablespoons and shape into balls or press into small rectangles, placing them on a parchment- or silicone-lined baking sheet about 2 inches apart.
Bake at 350°F (177°C) until the tops look set and the edges are just turning golden, about 20–25 minutes. Transfer to a wire rack and cool completely. Melt the chocolate (with a little shortening if using), dip the cooled cookies, sprinkle with sliced almonds, and let the chocolate set before serving.
Pro Tips for Best Results
Pack the coconut. Press the coconut into the cup for a generous measure—this creates the desired chewy texture.
Don’t overbake. Look for lightly golden edges and slightly tender centers; they firm as they cool.
Shape rectangles for a bakery look. Pat dough into your palm and square the sides with a finger for neat bars.
Cool fully before dipping. Warm cookies can shed crumbs into the chocolate; cooling ensures a clean coating.
Toast the almonds (optional). Lightly toasting sliced almonds brings out extra flavor—toast in a dry skillet or low oven until fragrant.
The Baking Science in Brief
- Egg whites act as the glue. Their proteins set in the oven, binding coconut and sugar without whipping—keeping the texture dense and chewy.
- Sugar aids browning. It pulls moisture and encourages gentle caramelization on the edges and tops.
- Flour adds structure. A small amount keeps the macaroons from spreading while maintaining moist chewiness.
- Shortening in chocolate helps finish. A little shortening smooths the melted chocolate and gives a shinier set without full tempering.
Storage, Reheating, Freezing, and Make-Ahead
Storing
- Keep macaroons in an airtight container at room temperature for 3–4 days. If your kitchen is warm, refrigerate to protect the chocolate, then bring to room temperature before serving.
Reheating
- Warm a macaroon briefly in a 300°F oven for a minute or two for a slightly warm center. Watch carefully so the chocolate doesn’t over-melt.
Freezing
- Freeze in a single layer on a baking sheet until firm, then transfer to an airtight container with parchment between layers. Freeze up to 2 months. Thaw at room temperature in a single layer so condensation forms on the container, not on the chocolate.
Make-Ahead
- Shape the dough and refrigerate portions on a lined sheet up to 24 hours before baking; bake straight from the fridge, adding a minute or two if needed. You can also bake and dip the cookies a day or two ahead for holiday trays.
Food Safety
- Use standard food-safety practices when handling egg whites. Store and chill as recommended for recipes containing egg products.
Frequently Asked Questions
Can I omit the almond extract?
Yes. Omitting the almond extract and using only vanilla produces a classic coconut-vanilla macaroon that’s still delicious.
Can I use unsweetened coconut?
Unsweetened coconut will yield a drier, less sweet cookie. If using it, you may need to increase the sugar and possibly add a little extra egg white for moisture.
Do I need to whip the egg whites?
No. The egg whites are stirred in without whipping. This keeps the texture dense and chewy rather than light and meringue-like.
How do I know when they are done?
Look for lightly golden edges and a hint of color on top. Centers should feel set but still slightly soft; they firm up as they cool.
How do I melt chocolate without seizing it?
Melt chocolate in short bursts in the microwave (20–30 seconds), stirring between each burst. Keep water and steam away from the chocolate and avoid overheating.
More Coconut + Almond Desserts
- Italian Christmas Cookies – soft, glazed cookies with almond notes.
- Coconut Cookie Sandwiches – tender coconut cookies with a creamy filling.
- Coconut Chocolate Chip Cookies – classic cookies with chewy coconut.
- Chinese Almond Cookies – crisp, buttery almond-flavored cookies.
- Almond Crescent Cookies – delicate, powdered-sugar-dusted crescents.
- Almond Shortbread Cookies – rich shortbread with a gentle almond flavor.
Tried This Recipe?
If you enjoyed the recipe, please leave a star rating and a comment — feedback helps the baking community. If you share a photo on Instagram, tag @gonnawantseconds so your creation can be celebrated.
Thanks for stopping by the kitchen — happy baking! Kathleen
Coconut Almond Macaroons
10 mins
25 mins
35 mins
Ingredients
Cookies:
- 2 2/3 cups sweetened flaked coconut, firmly packed
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Topping:
- 8 ounces semi-sweet chocolate chips
- 1 teaspoon white shortening (optional)
- 1 cup sliced almonds
Instructions
- Preheat oven to 350ºF (177ºC). Line a baking sheet with parchment or a silicone baking mat.
- In a medium bowl, stir together the coconut (2 2/3 cups), sugar (2/3 cup), and flour (1/4 cup). Add the egg whites (4), vanilla (1 teaspoon), and almond extract (1/2 teaspoon). Mix until evenly combined.
- Shape the dough by rounded tablespoonfuls into balls or press into small rectangles. Place cookies 2 inches apart on the prepared sheet. Bake 20–25 minutes, until set and edges are lightly golden. Transfer to a wire rack and cool completely.
- Melt chocolate chips (8 ounces) in a microwave-safe bowl in short bursts, stirring until smooth. Stir in optional shortening if using. Dip cooled cookies in the chocolate, sprinkle with sliced almonds, gently press to adhere, and set on parchment until the chocolate firms.
Notes
- Pack the coconut firmly into the measuring cup for a chewier texture.
- Avoid overbaking; pull the macaroons when edges are lightly golden and centers still feel slightly soft.
- Shape into rectangles for a bakery-style look by flattening and squaring the sides with your finger.
- Cool completely before dipping to prevent crumbs and sliding chocolate.
- Toast sliced almonds in a dry skillet or low oven for extra flavor, if desired.
Nutrition
Calories: 1966 kcal |
Carbohydrates: 213 g |
Protein: 34 g |
Fat: 114 g
Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!