Coconut Almond Macaroons

By Lily | Last modified on Dec 25, 2025

Featured in: Desserts

There’s something undeniably nostalgic about coconut almond macaroons that instantly brings warmth and joy to any holiday table or snack platter. These sweet and chewy cookies, balanced by a subtle salty crunch and a delicate chocolate drizzle, create an irresistible bite-perfect treat that will delight both kids and adults alike.

Eliza Cross’s version is wonderfully simple to prepare, making it ideal for festive baking sessions or casual afternoon cravings. The combination of toasted almonds, sweet coconut, and a hint of almond extract infuses these macaroons with rich layers of flavor, while the chocolate drizzle adds a finishing touch of elegance that transforms these cookies from everyday delights to special occasion favorites.

Why You’ll Love This Recipe

Perfectly chewy texture complemented by lightly toasted almonds for a fantastic crunch.
Easy to make with simple pantry ingredients, great for holiday baking and gift-giving.
Chocolate drizzle adds a sophisticated flavor contrast, enhancing the overall taste experience.

Ingredients

Slivered Almonds: Six ounces of almonds toasted for a light, nutty crunch that brings depth to the macaroons.
Salt: Three-quarter teaspoon divided to balance sweetness and enhance the flavors subtly.
Sweetened Flake Coconut: Two 14-ounce packages adding chewy, tropical sweetness and texture.
Granulated Sugar: One and one-third cups for the perfect touch of sweetness to complement the coconut and almonds.
All-Purpose Flour: Three-quarter cup to help bind the ingredients and provide structure to the cookies.
Egg Whites: Eight egg whites used to hold the macaroons together and create their light, airy texture.
Almond Extract: One teaspoon adds an intense almond aroma and enhances the nutty flavor profile.
Semisweet Chocolate Chips: One cup melted for a glossy drizzle that adds richness and a touch of decadence.
Nonpareil Sprinkles (Optional): Adds a fun and festive decorative finish if desired.

Instructions

Preheat and Toast Almonds: Set your oven to 325 degrees F and spread the slivered almonds evenly on a baking sheet. Toast them for 5 to 6 minutes just until they turn lightly browned to unlock their nutty aroma and provide a satisfying crunch. After sprinkling with a quarter teaspoon of salt, transfer them onto a wire rack to cool, preventing them from overcooking.
Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the toasted almonds, sweetened flake coconut, granulated sugar, all-purpose flour, and the remaining salt. Stir well to evenly distribute the flour throughout the coconut mixture, which helps to ensure an even bake and consistent texture across every cookie.
Mix Egg Whites and Almond Extract: In a separate small bowl, whisk the egg whites together with the almond extract until well combined. This mixture is crucial as it acts as the binding agent while imparting extra almond flavor to elevate your macaroons.
Combine Wet and Dry Mixtures: Pour the egg white mixture over the coconut and almond dry mix. Gently fold together with a spatula until all ingredients are thoroughly combined, ensuring each spoonful holds together well for shaping.
Scoop and Bake: Line a baking sheet with a silicone mat or parchment paper. Use rounded tablespoonfuls to mound the coconut mixture evenly spaced on the prepared sheet. Bake in the preheated oven for 20 minutes, or until edges are golden brown, to develop that perfect chewy interior and crisp exterior. Allow them to cool briefly before transferring to a wire rack.
Melt Chocolate and Drizzle: In a small saucepan over low heat, melt the semisweet chocolate chips carefully to avoid burning. Once melted and slightly cooled, transfer the chocolate into a small zip-lock bag. Snip a tiny corner off the bag to create a piping bag and drizzle fine lines of chocolate across the cooled macaroons. Optionally, sprinkle with nonpareil for added festive charm. This step adds an elegant touch and enriches the flavor complexity.

You Must Know

These macaroons keep well at room temperature for up to 5 days when stored in an airtight container, maintaining freshness and texture.
Using fresh egg whites at room temperature helps achieve the best chew and binding effect.

Storage Tips

Store coconut almond macaroons in a tightly sealed container at room temperature to keep them fresh for up to five days. For longer storage, freeze the cooled cookies in airtight containers and thaw them at room temperature before serving.

Serving Suggestions

Enjoy these macaroons alongside a hot cup of coffee or tea for a perfect afternoon treat. They also make delightful edible gifts when packed in festive tins or clear bags tied with ribbon, ideal for holidays or special occasions.

Professional Tips

Toast almonds carefully to avoid bitterness; light golden is ideal for best flavor.
Be gentle when combining egg whites and dry ingredients to keep the mixture airy for a light texture.
Drizzle chocolate once cookies are cool to prevent melting and maintain aesthetic appeal.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?: Yes, but you may want to add a bit more sugar to balance the flavors since unsweetened coconut is less sweet.
Is it necessary to use almond extract?: While almond extract enhances the flavor, you can omit it or substitute with vanilla extract for a milder taste.
Can these cookies be made ahead of time?: Absolutely. Bake the macaroons, cool, and store them in an airtight container. They stay fresh for several days.
How do I prevent the chocolate drizzle from melting the cookies?: Ensure the macaroons are completely cooled before drizzling the melted chocolate to keep the drizzle intact.
Can I use whole almonds instead of slivered?: You can chop whole almonds finely, but slivered almonds provide the best texture and even toasting.