Almond Coconut Macaroons

I made these last Tuesday after work and honestly they turned out better than the fancy bakery version I’ve been buying. Almond Coconut Macaroons hit that spot when you want something sweet but you don’t want to deal with complicated steps or a million bowls.

Why You’ll Love This Recipe

• Only takes 25 minutes start to finish
• The almond extract does something to the coconut that makes it taste less one-note and more interesting
• You probably have most of this stuff already except maybe the condensed milk
• The chocolate almond bottom isn’t just pretty, it actually keeps them from being too sweet
• They get better after sitting a day which means you can make them ahead
• No mixer required, just a spoon and a bowl

The Story Behind This Recipe

I got tired of paying $3 per coconut macaroons at the coffee shop near my office. Seemed ridiculous when coconut’s not expensive and the ingredient list on the package was like six things. So I started messing around with ratios until I got something that didn’t fall apart or taste like pure sugar. The almond extract was an accident honestly—I grabbed the wrong bottle one night and it turned out way better than vanilla. Now I keep making these for potlucks because people assume they’re hard to make and I don’t correct them.

What You Need

You need 2 cups of sweetened flaked coconut, not the big shredded stuff and definitely not unsweetened. The sweetened flakes hold together better and they’ve got just enough sugar worked in that you don’t need to add more. Grab 1 tablespoon of all-purpose flour because it’s the secret to keeping these from spreading into flat puddles on the sheet. Don’t skip the 1/4 teaspoon salt either—it cuts through all that sweet and makes the almond flavor come forward instead of hiding behind the coconut.

You’ll need 1 large egg white for binding. Just one. I used to think more would make them fluffier but it actually makes them weird and rubbery. Then there’s 14 ounces of sweetened condensed milk which is the entire can, and that’s what makes these chewy instead of dry like some coconut macaroons I’ve had that taste like sawdust. The 1/2 teaspoon almond extract is non-negotiable at this point.

For the bottoms you need 6 ounces of melted chocolate—I used semi-sweet but milk chocolate works if that’s your thing. And 1/2 cup minced almonds, not sliced, because minced ones stick better to the chocolate and give you that crunch in every bite.

How to Make Almond Coconut Macaroons

Set your oven to 350 degrees first thing. I always forget to do this and then I’m standing there with wet batter on a spoon waiting for the oven to beep.

Grab a big bowl and stir together the 2 cups sweetened flaked coconut, 1 tablespoon all-purpose flour and 1/4 teaspoon salt until it looks even. The flour disappears into the coconut pretty fast. Then pour in your 1 egg white, the entire 14 ounces of sweetened condensed milk, and that 1/2 teaspoon almond extract. Fold it gently with a spoon just until everything’s moistened—I mean really gently, like you’re trying not to wake someone up.

If you stir too hard the mixture gets weirdly loose and won’t hold its shape on the pan. It should look sticky and thick, almost like it’s clumping together on its own.

Use a tablespoon cookie scoop or just a regular spoon to drop 12 rounded mounds onto parchment paper on your cookie sheet. Leave space between them or they’ll merge into one giant coconut blob. I learned that one the hard way. Slide the sheet into the oven for 12 to 14 minutes and set a timer because these go from golden to burnt faster than you’d think.

You’ll smell the coconut toasting around the 10-minute mark. When the edges turn golden brown and the tops have some color on them, pull them out. They look underdone in the center but they’re not, trust the color on the edges.

Let them cool completely on the pan. They’re fragile when they’re hot and if you try to move them early they’ll just crumble. Once they’re room temperature, melt your 6 ounces of chocolate—I did mine in the microwave in 30-second bursts. Dip the flat bottom of each macaroon in the melted chocolate right away, then immediately roll that chocolate part in the 1/2 cup minced almonds so they stick. Put them back on the parchment to harden. If you’re in a hurry the fridge works for 10 minutes but don’t leave them in there for hours or you’ll get condensation and soggy bottoms.

Here’s something I noticed on my second batch—the chocolate on the bottom actually seeps into the coconut a tiny bit while it’s still warm, like maybe a millimeter. It creates this thin layer where the chocolate and coconut have merged together that’s not quite either thing. That’s the best part texture-wise and you only get it if you dip them while they’re still a bit warm, not cold.

What I Did Wrong the First Time

First time I made these I mixed the batter like I was making regular cookies, really working it with the spoon. They came out flat and kind of gummy in the middle, not chewy. Turns out you’re supposed to fold it barely enough to get the condensed milk distributed. The coconut needs to stay fluffy and separate, not packed down into a paste.

I also waited until they were completely cool before dipping them in chocolate. The almonds didn’t stick as well and the whole bottom layer felt like an afterthought instead of part of the cookie.

Almond Coconut Macaroons

By Emma

Prep:

10 min

Cook:

15 min

Total:

25 min

Servings:

12 servings

Ingredients

• 2 cups sweetened flaked coconut
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 large egg white
• 14 ounces sweetened condensed milk
• 1/2 teaspoon almond extract
• 6 ounces melted chocolate
• 1/2 cup minced almonds

Method

1. 1 Set your oven to 350 degrees. This temperature lets the coconut toast just right without burning.
2. 2 In a large bowl, stir together 2 cups sweetened flaked coconut, 1 tablespoon all-purpose flour, and 1/4 teaspoon salt until evenly mixed. The flour helps bind the macaroons firmly.
3. 3 Pour 1 egg white, 14 ounces sweetened condensed milk, and 1/2 teaspoon almond extract into the bowl. Fold gently just until everything is moistened—over mixing pulls the moisture out. It should feel sticky but not soupy.
4. 4 Grab a tablespoon cookie scoop or a measuring spoon and drop 12 rounded mounds onto parchment paper on a cookie sheet. Space them well or they’ll stick.
5. 5 Slide the sheet into the oven for 12 to 14 minutes. Listen for a subtle crackle as the edges turn golden brown. When the tops have browned slightly, they’re done—don’t wait for heavy color or they dry out.
6. 6 Pull the tray out and let the macaroons cool completely. They’ll firm as they cool, so don’t try to move them too early or they’ll fall apart.
7. 7 Once cool, dip the flat bottoms in melted chocolate immediately, then roll in minced almonds for crunch and nuttiness. Set them back on parchment to harden. If you’re impatient, a quick 10-minute stint in the fridge does the trick but don’t leave them there too long or condensation can form.
8. 8 Store the macaroons in an airtight container at room temperature. They gain flavor after resting a day or two, but don’t wait longer or they get chewy.
9. 9 Over several attempts, I learned not to overwork the batter; moisture and texture depend on that delicate touch. Watching the browning closely is crucial too. The chocolate-rolled almond bottom gives a contrast in texture that keeps these interesting beyond their simplicity.

Nutritional information

Calories

220

Protein

4g

Carbs

30g

Fat

10g

Print Recipe Save to Pinterest

Tips for the Best Almond Coconut Macaroons

Your parchment paper matters more than you’d think. If it’s wrinkled or folded the macaroons will lean sideways while they bake and the chocolate won’t coat evenly later.

The condensed milk should be room temperature before you add it. Cold condensed milk makes the mixture seize up and clump weird when you fold it, then the coconut doesn’t distribute right.

Don’t pack the coconut down when you measure it. Just scoop it loosely into the cup and level it off. Packed coconut means you’re adding way more than 2 cups and the ratio gets thrown off so they spread.

When you’re scooping the mounds onto the sheet, wet your fingers slightly before shaping them. The mixture sticks to dry hands like glue but slides right off damp ones. I keep a little bowl of water next to my cookie sheet now.

The almond extract smell gets stronger as they bake, almost weirdly strong around minute 11. That’s normal and it mellows out completely once they cool so don’t panic and pull them early thinking you added too much.

Serving Ideas

These work at brunch next to coffee because they’re sweet but not cake-level sweet. I brought them to a morning meeting once and people kept coming back which never happens with store-bought stuff.

Put them on a cheese board with sharp cheddar and fruit. Sounds strange but the salty cheese against the coconut is actually really good and the chocolate almond bottom bridges the gap somehow.

Crumble one over vanilla ice cream instead of just eating it plain. The texture contrast when the cold hits the chewy coconut does something I can’t explain but it’s better than most fancy toppings I’ve tried.

Variations

You can swap the semi-sweet chocolate for dark chocolate if you want them less sweet overall. The 70% cacao stuff works but anything higher starts tasting bitter against the condensed milk so I’d stop there.

White chocolate instead of dark makes these taste more like a candy bar, which isn’t bad but it’s a lot sweeter. My sister did this version for a baby shower and they disappeared fast so clearly some people prefer it that way.

Try espresso powder in the chocolate before dipping—like 1/4 teaspoon mixed into the melted chocolate. It doesn’t make them taste like coffee exactly but it deepens the chocolate flavor and makes the almond extract come through more.

Toasted coconut instead of plain would probably work but I haven’t tested it. The extra toastiness might compete with the browned edges though so you’d want to watch the bake time and maybe pull them a minute early.

FAQ

Can I use unsweetened coconut instead of sweetened flaked coconut? Don’t do it. Unsweetened coconut doesn’t have the moisture or sugar content to bind right and these’ll come out dry and crumbly. You’d need to add extra sugar and it throws off the whole texture.

What if I don’t have almond extract? Vanilla works but honestly these taste pretty boring with just vanilla. If you’ve got coconut extract use half almond half vanilla. Skip the extract entirely and they’re just coconut macaroons without the almond part.

How do I know when they’re actually done baking? The edges turn golden brown first, that’s your signal. The tops should have some color but they don’t need to be dark. If the centers look slightly underdone that’s fine, they firm up as they cool on the pan.

Can I make these without egg whites? No, the egg white is what holds everything together. I tried aquafaba once because my friend’s vegan and it was a disaster, they just fell apart into coconut piles on the sheet.

Why did my macaroons spread flat instead of staying in mounds? You either overmixed the batter or you didn’t use enough flour. Check that you measured the tablespoon of flour level, not rounded. Also make sure you’re folding gently not stirring hard.

Do I have to use sweetened condensed milk or can I use regular milk? Has to be sweetened condensed milk. Regular milk is too thin and doesn’t have the sugar content that makes these chewy. Evaporated milk won’t work either, completely different thing.

Can I skip the chocolate and almond bottom? Yeah they’re still good without it but they’re really sweet on their own. The chocolate cuts that sweetness and the almonds add texture so without them they’re pretty one-note. Your call though.

How long do these last and how should I store them? They last about 5 days in an airtight container at room temperature. Don’t refrigerate them because they get sticky and weird. After day 3 they start getting softer but some people like them better that way.

Can I freeze coconut macaroons? Yeah, freeze them after the chocolate hardens. Put parchment between layers so they don’t stick together. They keep for maybe 2 months and thaw at room temp in about an hour.

What kind of chocolate should I use for dipping? Semi-sweet chocolate chips work fine, that’s what I used. Chocolate bars you chop up yourself melt smoother but it’s not worth the extra effort honestly. Just avoid chocolate with stuff in it like chips or nuts already mixed in.

Why aren’t my almonds sticking to the chocolate? You’re waiting too long after dipping. The chocolate starts to set in like 30 seconds so you need to roll them in the minced almonds immediately after you dip each one, not after you’ve dipped the whole batch.

Can I use sliced almonds instead of minced? Sliced almonds don’t stick as well and they fall off when you bite into them. Minced almonds have more surface area so they grab onto the chocolate better. You could chop sliced almonds yourself if that’s what you have.

Do these need to cool completely before dipping in chocolate? No, actually it’s better if they’re still slightly warm. The chocolate seeps in a tiny bit and creates this thin merged layer between the coconut and chocolate that’s the best texture part. Just not hot enough to melt the chocolate completely.

What size should the mounds be? About a tablespoon each, maybe a bit more. If you make them bigger they take longer to bake and the outsides get too dark before the centers set. Smaller than a tablespoon and they’re more like coconut chips than easy macaroons.

Can I add more almond extract for stronger flavor? Half a teaspoon is already pretty strong. I tried 3/4 teaspoon once and it tasted artificial and perfumey, not in a good way. Stick with the half teaspoon, it’s enough.

Why did mine turn out rubbery instead of chewy? Too much egg white or you overmixed. One egg white is all you need for the whole batch. If you added more thinking it’d make them fluffier that’s what caused the rubbery texture.

Can I make these ahead for a party? Yeah that’s actually better. They taste better after sitting a day because the flavors blend together more. Make them 1-2 days ahead and store them in a container at room temp until you need them.

What if I don’t have parchment paper? You could use a silicone mat but don’t use just a greased pan. They’ll stick like crazy and the bottoms get too brown. Parchment paper’s cheap and it’s worth having around for stuff like this.

How do I melt the chocolate without burning it? Microwave in 30-second bursts stirring between each one. Don’t just leave it in there for 2 minutes straight or it’ll seize up and get grainy. Takes maybe 3 bursts total for 6 ounces.

Can I double this recipe? Sure but bake them in separate batches. If you crowd two sheets in the oven at once the heat doesn’t circulate right and they bake unevenly. Just make the full batter and bake 12 at a time.