Introduction

Coconut Almond Macaroons are chewy, sweet, and packed with coconut flavor. Finished with a smooth chocolate coating and crunchy almonds, these cookies make a delightful treat for any occasion.

The image shows many round cookies placed on parchment paper over a white marbled surface. Each cookie has two layers: a golden-brown, slightly rough base with a soft texture, and a generous coating on one side of smooth, dark melted chocolate. On top of the chocolate, there are small pieces of chopped light brown nuts scattered unevenly. Some cookies are plain without chocolate, and one cookie is broken in half showing a fluffy, white inside. Small crumbs and nut pieces are scattered all around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4½ cups (397 grams) sweetened shredded coconut
⅔ cup (227 grams) sweetened condensed milk

2 teaspoons pure vanilla extract
½ teaspoon almond extract

½ teaspoon kosher salt, such as Diamond Crystal
3 large egg whites, at room temperature

1 cup (167 grams) semisweet chocolate chips, melted
½ cup (75 grams) roasted salted almonds, finely chopped

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper. In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until well mixed.

Step 2: In a medium bowl, beat the egg whites using an electric mixer on high speed until medium stiff peaks form, about 3 minutes. Gently fold the beaten egg whites into the coconut mixture with a rubber spatula, being careful not to deflate the mixture.
Step 3: Using a tablespoon or small cookie scoop, drop 1½-tablespoon sized mounds of the mixture onto the prepared baking sheets, spacing them about 1½ inches apart.
Step 4: Bake in the preheated oven for about 20 minutes, rotating the pans halfway through baking. The macaroons should be puffed, set, and golden brown. Let them cool on the baking sheets placed on cooling racks.

Step 5: Melt the chocolate chips in short bursts in the microwave or over a double boiler until smooth. Dip half of each macaroon into the melted chocolate, scraping off any excess chocolate. Return the dipped macaroons to the baking sheets and immediately sprinkle with the chopped almonds. Repeat with remaining cookies.
Step 6: Allow the chocolate to set at room temperature for about 2 hours before serving or storing.

Tips & Variations

For a nut-free version, skip the almond extract and almonds, and try dipping the macaroons in white or dark chocolate instead.

Use sweetened shredded coconut for the best texture and flavor; unsweetened coconut may result in drier macaroons.
Make sure the egg whites are at room temperature for better volume when whipped.
Chill the melted chocolate slightly before dipping to achieve a thicker coating.

Storage

Store macaroons in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 3 months. Thaw frozen macaroons at room temperature before serving.

How to Serve

There is a white marbled surface covered with scattered baked coconut macaroon cookies, each about two layers thick with a golden-brown baked base and a rough texture. Half of each cookie is dipped in smooth dark chocolate, rich and glossy, topped with small chunks of chopped almonds that add a crunchy texture. Some cookies have been bitten into, showing a soft white coconut inside. The cookies are all resting on light brown baking paper that has some slight oil marks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these macaroons without egg whites?

Egg whites help provide structure and a light texture to the macaroons. Omitting them may result in denser cookies. For an egg-free option, consider looking for vegan macaroon recipes that use substitutes like aquafaba.

How do I prevent the macaroons from sticking to the pan?

Lining your baking sheets with parchment paper ensures the macaroons won’t stick and makes cleanup easier. You can also lightly grease the parchment paper if you prefer extra assurance.