Coconut Almond Macaroons
These easy coconut almond macaroons are eggless, dairy-free and super easy to make with just a few simple ingredients!
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).
- Vegan (eggless, dairy-free).
- Just a few simple ingredients.
- Fun and easy to make!
- Perfect Christmas dessert.
- Store well in the freezer.
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!
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.
Notes & Tips
- Do not skip cooling. The macaroons will be fragile out of the oven so make sure you let them cool before dipping in the chocolate.
- Measuring. For best results and accuracy measuring ingredients, use a kitchen scale and follow the weights listed.
That’s totally fine. You can substitute all-purpose flour or gluten-free 1:1 all-purpose flour.
I got 15 macaroons out of this recipe though that may vary slightly based on the size of your cookie scoop. Each cookie should be quite small though, about 1.5-inches in diameter. A packed small cookie scoop is the perfect size.
Absolutely. These store well in the freezer in a sealed container for months.
For sure! You have a couple of choices for making these without almonds:
• Omit the whole almonds and use all-purpose flour instead of almond flour.
• Omit the whole almonds but still use almond flour.
• Make these coconut cashew macaroons instead.
• Make these chocolate coconut cashew macaroons instead.
- 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.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
Easy and delicious almond macaroons made with just a few ingredients and perfect for the holidays! These are super easy to whip up for a last minute treat and have the yummiest texture and almond-coconut flavour.
- 2 cups (200 g) fine or medium shredded (desiccated) coconut
- 1/2 cup (110 g) canned coconut milk, full fat
- 1/4 cup (75 g) maple syrup
- 1/2 cup (75 g) raw or roasted almonds, roughly chopped
- 1/3 cup (32 g) almond flour*
- 1 tsp vanilla extract (or almond extract to taste)
- 1/4 tsp salt
- 1/2 cup (85 g) chocolate chips or chopped dark chocolate
- Prepare: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Mix Dough: Add all of the ingredients to a mixing bowl and mix with a spoon or spatula until fully combined and somewhat sticky.
- Shape Macaroons: Using a small cookie scoop, carefully shape 15 small haystack-style cookies. Depending on the flour and consistency of the coconut used, it may be a little messy and require your hands to shape and mend any that fall apart. A packed small cookie scoop is the perfect size for each macaroon. They should be about 1.5-inches in diameter.
- Bake: Bake the macaroons for 16 minutes until starting to turn light golden brown.
- Cool: Remove from the oven and let them cool on the pan for at least 45 minutes or until completely cool. The longer they cool, the firmer they’ll be and this will ensure they won’t break when you dip them in chocolate.
- Melt Chocolate: Melt the chocolate in a double boiler or in the microwave in a microwave-safe bowl in 15-second increments, stirring between each increment. When all the chocolate has nearly melted, stir to mix in any remaining bits. If you find the chocolate is quite thick, you can mix in 1-2 tsp coconut oil or butter to thin it slightly and make it easier for dipping.
- Dip Macaroons: Gently dip the macaroons into the melted chocolate to coat the bottom and about 1/4-inch up the side of each. Place each macaroon back on the baking sheet. If you have extra chocolate, you can drizzle it over top of the macaroons. If you run out, you may need to melt a little more.
- Chill: Place the entire tray in the fridge or freezer until the chocolate hardens then enjoy!
*This cookies have been successfully tested with all-purpose flour, gluten-free 1:1 baking flour and almond flour. If you use almond flour, make sure you let them cool completely before handling as they’ll be fragile out of the oven, that goes for any flour but especially with almond flour.
- Serving Size: 1 cookie
- Calories: 132
- Sugar: 9 g
- Sodium: 73 mg
- Fat: 9 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
Keywords: almond macaroons