Coconut Almond Macaroons

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About this Recipe

These coconut and almond macaroon cookies call for just 6 ingredients, plus optional vanilla and salt. All you need is coconut, almonds, coconut milk, maple syrup, flour and chocolate.

They do not require egg whites or any special tools or tricky techniques.

The recipe is vegan, gluten-free and you have a few options for the type of flour used. I liked them best with almond flour but if it’s not an ingredient you have available, you can use all-purpose flour or gluten-free all-purpose flour. I expect whole wheat flour or spelt flour would also work.

The cookies are crisp on the outside with a soft, chewy texture on the inside and have a yummy almond-coconut-chocolate flavour.

They’re actually more of a coconut macaroon with almonds, or coconut haystack cookie than an almond macaroon but I wasn’t sure what to call them so we’re going with coconut almond macaroons.

Regardless of the name, I think you’ll love them for an easy Christmas cookie or yummy treat anytime (these coconut oatmeal cookies are really good too).

I have two other easy macaroon recipes that are made with cashews, coconut and dates with no added sugar, you can find those recipes here: coconut macaroons and chocolate macaroons.

Ingredient Notes

Please see the recipe card at the end of the post for the complete written recipe with ingredient amounts and instructions.

The following sections cover a few notes on the ingredients and a quick visual overview of making the recipe.

• Coconut: Use fine or medium shredded (desiccated) coconut.
• Coconut Milk: Use full-fat canned coconut milk. If you’re opening a new can, shake it well before opening to make sure it’s well-combined and without clumps.
• Flour: The recipe has been tested with almond flour, all-purposed flour and gluten-free 1:1 baking flour. I like the texture and flavour of almond flour best for this recipe so it’s listed as the primary ingredient but you can substitute white flour if you like.
• Almonds: You can use raw whole almonds or unsalted dry roasted almonds.
• Flavour: The recipes calls for vanilla extract but almond extract would also be good!
• Maple Syrup: You’ll need to use a liquid sweetener like maple syrup or agave syrup.
• Salt: I like to add a little pinch of salt to enhance the flavour but it’s optional.
• Chocolate: Any dairy-free chocolate works such as chocolate chips, chocolate morsels or dark chocolate. White chocolate would be yummy for a twist or you could do something like dipping the bottom in white chocolate with chocolate drizzles on top for a pretty effect!

Step-by-Step Photos

Prepare the Almonds

You can chop up the almonds on a cutting board or toss them in the bowl of a food processor and pulse a few times to break them up. They shouldn’t be completely pulverized into almond meal, just roughly chopped.

If you pulse them in a food processor, you can either transfer them to a bowl to mix up the dough or add everything to the food processor and pulse a few times to combine.

Mix the “Dough”

Add all of the macaroon ingredients to a large bowl and mix with a spoon or rubber spatula until it’s fully combined and a bit sticky.

Quick Tip: If you’re opening a new can of coconut milk, make sure you shake it really well before opening so it’s smooth and without clumps when you open it.

Shape the Macaroons

Press the dough firmly into a small cookie scoop and then release it onto the prepared baking sheet. If you don’t have a cookie scoop, you can use a spoon and your hands but it’s a lot easier with a cookie scoop!

You might have to do a little “surgery” if any of them fall apart or there are extra bits of dough scattered around the pan. Use your hands to shape them back together and mend any cracks.

Depending on the type of flour used, the dough will be more or less sticky. I found it a bit more fragile with almond flour and a bit stickier with all-purpose flour.

Bake & Cool

Bake the macaroons for 16 minutes then let them cool completely on the pan. They will be fragile out of the oven so do not handle them until the cool. Do not skip this part or they’ll fall apart when you try to dip them!

Dip in Chocolate

When you’re ready, melt the chocolate using a double boiler or in a bowl in the microwave in 20-second increments. If you find the chocolate is too thick, you can mix in 1-2 tsp coconut oil, margarine or butter to thin it slightly.

Gently dip each macaroon into the chocolate so it coats the bottom and about 1/4-inch up the sides.

If you have extra melted chocolate, you can drizzle it over the top of the macaroons or use it for another use. Once you’ve dipped the macaroons in chocolate, place the pan in the fridge or freezer until the chocolate has hardened.

Storing

• Store in the fridge for up to 10 days in a sealed container.
• They’re ok at room temperature for some time but the chocolate will melt if it’s warm. I’d suggest keeping them in the fridge or freezer until before serving, if possible.
• Store in the freezer in a freezer bag or airtight container for up to 3 months. They’ll be hard right out of the freezer but can be enjoyed after they thaw briefly at room temperature or you can pop them in the microwave for 6-8 seconds to soften.