These Coconut Almond Macaroons are easy to make with only a few ingredients! The cookies are golden crisp on the outside with a soft and chewy interior.
Coconut Almond Macaroons are eggless and have coconut, almonds, vanilla, and orange flavors. Moreover, the bottom of each cookie is covered with melted chocolate, making them more tempting.
About Coconut Almond Macaroons
Coconut Almond Macaroons are sweet, soft, and chewy cookies made with shredded coconut and almond flour. They are flavored with vanilla and orange zest, and finally, cookie bottoms are dipped into melted chocolate.
The recipe is straightforward and comes together in a few minutes. Traditionally, macaroons are mainly made with egg whites, coconut, and condensed milk. However, there is no need to substitute egg whites to make the eggless version.
I have tried making macaroons using aquafaba as well. However, there was no significant difference between cookies with or without aquafaba. So this recipe is accessible without any fancy egg replacer and comes out perfectly every time I make it.
I have used almond flour instead of all-purpose flour, making the cookies nutty and nutritious. But do not worry if you do not have almond flour. Throw some whole almonds (blanched or with skin) into your blender and grind them into a fine powder. And your homemade almond flour or almond meal is ready for the recipe.
I have added orange zest to the cookie dough, providing a great zing to these sweet cookies. It adds a nice contrast of flavor to these macaroons. However, it is optional, and you can skip it if you want.
Why You Will Love These Cookies
- Making these Coconut Almond macaroons is easy and quick.
- The recipe requires only A Few Ingredients.
- These cookies are full of coconut flavor.
- They are sweet, nutty, and delicious.
- These macaroons are crisp outside with a soft and chewy interior.
- The recipe is eggless, gluten-free, and vegetarian.
Ingredients and Notes
- Coconut: Use unsweetened shredded or desiccated coconut for this recipe. If you like your macaroons with compact and tight texture, use fine desiccated coconut or grind the shredded coconut into a grinder.
- Almond Flour or Almond Meal: I used almond flour for this recipe. But you can also use almond meal. And if you do not have any of these, grind the whole almonds into a fine powder.
- Salt: Salt contrasts the sweet cookies and enhances the flavor. However, you can skip it if you want.
- Condensed Milk: It adds sweetness and creaminess and acts as a binding agent to these macaroons.
- Vanilla: It adds sweet and warm flavors to the cookies.
- Orange Zest (Optional): I love how it adds a bright flavor to the cookies. But it is optional, and you can skip it.
- Melted Chocolate: I have used semi-sweet chocolate chips to melt for dipping the cookies. But you can melt dark chocolate chips or chocolate chunks.
How To Make Coconut Almond Macaroons
- Preheat the oven to 325°F (165°C).
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Whisk coconut, almond flour, salt, and orange zest in a mixing bowl until well combined.
- Add condensed milk and vanilla, and mix with a spoon or spatula until everything is well combined into a soft and somewhat sticky mixture.
- Using a small ice cream scoop, drop the mixture onto a prepared baking sheet, keeping at least an inch of space between each cookie.
- Bake the macaroons in the preheated oven for 16-18 minutes or until they are lightly golden.
- It may take a few minutes extra or less to bake, so keep an eye on your oven.
- Remove from the oven and let the cookies cool down on the baking sheet for 5 minutes.
- Then, transfer them onto a wire rack and allow them to cool completely.
- To melt the chocolate, place the chocolate chips into a microwave-safe bowl.
- Melt the chocolate in 20-second intervals, stirring after each heating, until smooth and creamy.
- Dip each bottom of the macaroon into the melted chocolate and place it back onto a wire rack with the bottom side up.
- Let the chocolate completely set before serving and storing the macaroons.
- If you want to skip this step, that’s fine. Macaroons will still be delicious.
Storing Suggestions
Store the macaroons at room temperature in an airtight container for up to three days. However, do not keep them in a warmer place, as the chocolate will start to melt.
They will keep in the fridge for about 8-10 days.
You can freeze them with or without chocolate in a freezer-safe container or bag for up to two months.
Variations
Make It Simple: For the simple yet delicious macaroons, you can make the cookie mixture only with shredded or desiccated coconut, almond flour, and condensed milk.
Chocolate Chips: Fold in ¼ cup of semi-sweet or dark mini chocolate chips in the batter to make chocolate chip coconut almond macaroons.
Lime Zest: Instead of orange zest, you can add lime zest for tropical coconut almond macaroons.
Baking Tips For Coconut Almond Macaroons
Line The Baking Sheet: These cookies stick easily, and the bottoms get brown quickly. So, line the baking sheet with a silicone mat or parchment paper.
Measuring: For the best results, use the kitchen scale to measure the ingredients mentioned in the recipe.
For The Runny Mixture: If your cookie mixture is runny and hard to scoop, add a little more shredded coconut or almond flour to stabilize the mixture.
Use an Ice Cream Scoop: An ice cream scoop is an easy way to portion cookies in the same size to bake them evenly.
Cooling The Macaroons: Macaroons will be very fragile out of the oven, so make sure to let them cool down on the baking sheet for a few minutes. Then, let them cool completely on a wire rack before dipping them in the melted chocolate.
Dipping In The Melted Chocolate: Instead of dipping the bottom in the melted chocolate, you can also drizzle the melted chocolate on the top of the cookies. Or you can do both. However, cookies are delicious even without chocolate, so you can skip this step entirely if you want.
Scaling: This recipe yields 10-12 macaroons, so you can easily double or triple the recipe for a large batch.
Frequently Asked Questions
That is perfectly fine! It is super easy to make homemade almond flour. First, grind blanched almonds (whole or slivered) in a high-speed blender until you get the fine powder. However, make sure not to over-grind and stop after every 5-10 seconds of grinding. Then, scrape the sides and bottom of the blender container and blend again. Instead of blanched almonds, you can grind whole almonds with the skin. That will make a homemade almond meal. You can check out my post, Homemade Almond Meal / How To Make Almond Meal. So, if you do not have store-bought almond flour, make your own almond flour or almond meal and use it for the recipe.
This recipe yields 10-12 coconut almond macaroons. Because these cookies are effortless, I make them in small batches and make them again whenever I want. But if you make more macaroons, you can easily double or triple the recipe.
More Coconut Treats
Recipe Card
Coconut Almond Macaroons (Eggless)
Ingredients
- 1 cup (90g) unsweetened shredded or desiccated coconut
- ½ cup (60g) almond flour or almond meal (or ground almonds)
- ⅛ tsp salt
- ½ cup (156g) sweetened condensed milk
- ½ teaspoon pure vanilla extract
- 2 teaspoon orange zest (optional)
- ⅓ cup (60g) semi-sweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- Whisk coconut, almond flour, salt, and orange zest in a mixing bowl until well combined.
- Add condensed milk and vanilla, and mix with a spoon or spatula until everything is well combined into a soft and somewhat sticky mixture.
- Using a small ice cream scoop, scoop the mixture onto a prepared baking sheet, keeping at least an inch of space between each cookie.
- Bake the macaroons in the preheated oven for 16-18 minutes or until they are lightly golden. It may take a few minutes extra or less to bake, so keep an eye on your oven.
- Remove from the oven and let the cookies cool down on the baking sheet for 5 minutes. Then transfer them onto a wire rack and allow them to cool completely.
- To melt the chocolate, place the chocolate chips into a microwave-safe bowl. Melt the chocolate in 20 seconds intervals, stirring after each heating, until smooth and creamy.
- Dip each bottom of the macaroon into the melted chocolate and place it back onto a wire rack with the bottom side up. Let the chocolate completely set before serving and storing the macaroons.
Storing Suggestions
- Store the macaroons at room temperature in an airtight container for up to three days. However, do not keep them in a warmer place, as the chocolate will start to melt.
- They will keep in the fridge for about 8-10 days.
- You can also freeze them with or without chocolate in a freezer-safe container or bag for up to two months.
Notes
- Line The Baking Sheet: These cookies tend to stick easily, and the bottoms get brown quickly. So make sure to line the baking sheet with a silicone mat or parchment paper.
- Measuring: For the best results, use the kitchen scale to measure the ingredients mentioned in the recipe.
- For The Runny Mixture: If your cookie mixture is runny and it is hard to scoop it, add a little more shredded coconut or almond flour to stabilize the mixture.
- Use an Ice Cream Scoop: Using an ice cream scoop is an easy way to portion cookies that are even in size and bake evenly.
- Cooling The Macaroons: Macaroons will be very fragile out of the oven, so make sure to let them cool down on the baking sheet for a few minutes. Then allow them to cool completely on a wire rack before dipping them in the melted chocolate.
- Dipping In The Melted Chocolate: Instead of dipping the bottom in the melted chocolate, you can also drizzle the melted chocolate on the top of the cookies. Or you can do both. However, cookies are delicious even without chocolate, so you can skip this step entirely if you want.
- Scaling: This recipe yields 10-12 macaroons, so you can easily double or triple the recipe for a large batch.
Nutrition (Approximate Values)
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