Coconut Almond Macaroon Recipe

Preheat and Prepare

Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats. If you’ll be toasting slivered almonds for garnish, spread them on a small baking sheet and toast 5–7 minutes until lightly golden; set aside to cool.

Combine Dry Ingredients

In a large mixing bowl, combine 3 cups sweetened shredded coconut, 1/2 cup almond flour, 1/4 cup granulated sugar, and a pinch of fine salt. Stir to distribute the almond flour and sugar evenly through the coconut.

Whisk Egg Whites

In a separate medium bowl, lightly beat 3 large egg whites with a fork or whisk just until they are slightly frothy but not forming peaks. Stir in 1 tsp vanilla extract and 1/4 tsp almond extract.

Mix Wet and Dry

Pour the beaten egg white mixture into the coconut mixture. Using a rubber spatula, fold and press the mixture until the coconut is evenly moistened and the mixture holds together when squeezed. The mixture should be sticky but not soupy; if it seems too dry add up to 1 tbsp additional egg white (from another beaten white) or 1 tsp water, 1 tsp at a time.

Portion Macaroons

Use a 1 1/2 tablespoon cookie scoop (or two spoons) to portion rounded mounds about 1 1/2 inches wide onto the prepared baking sheets, spacing them about 1 inch apart. Gently press each mound to form a domed, compact shape; this helps them brown evenly and prevents them from falling apart.

Bake

Bake in the preheated 325°F (165°C) oven for 18–22 minutes, rotating the pans halfway through, until edges and tops are golden brown and the macaroons feel set. Baking time varies with oven and coconut moisture—watch for even golden coloring rather than relying on an exact time.

Cool Completely

Remove from oven and allow macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling fully is important before dipping in chocolate so the chocolate sets properly and doesn’t seize.

Melt Chocolate

Place 4 oz chopped semisweet or dark chocolate and 1 tsp coconut oil in a heatproof bowl. Melt gently using a double boiler (bowl over simmering water) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and glossy.

Dip Macaroons

Hold each cooled macaroon by the base and dip the bottom third into the melted chocolate. Allow excess chocolate to drip back into the bowl, then place the dipped macaroon on parchment. If desired, immediately press a toasted slivered almond or two onto the chocolate before it sets.

Set Chocolate

Let dipped macaroons sit at room temperature until chocolate is fully set, about 30–60 minutes, or chill briefly (10–15 minutes) to speed setting. Store macaroons in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. If refrigerated, bring to room temperature for best texture before serving.