This easy coconut almond macaroon recipe is perfect for Christmas cookie exchanges! Topped with melted chocolate and slivered almonds, it’s a rich cookie that looks gorgeous!
Growing up, I wasn’t the biggest fan of coconut. The smell seemed so intense and the flavor just wasn’t my thing. Which makes it really bizarre just how much I love it as an adult!
I’m not sure exactly when the tides turned, but I can’t get enough of it now. These easy coconut almond macaroons are perfect for the coconut lover, because the flavor is spot on and not overwhelmed by other ingredients the way it can be in some recipes.
How to Make Coconut Almond Macaroons
With less than 10 ingredients, these cookies come together in no time! You probably already have half of the ingredients on-hand already too. Well, if your pantry looks anything like mine then you do!
And while these really are very simple to make, you will need to either use a double boiler or a heatproof bowl that fits over a small saucepan. I chose to use an oven-safe glass bowl that set perfectly over a saucepan that had a small amount of boiling water in the bottom.
Once your mixture is done cooking, about 4 minutes, you spoon the coconut mixture onto your prepared cookie sheet.
I highly suggest one of 3 ways to prepare your cookie sheet:
- Use a Silpat liner- far and away this is your best bet for cookies that don’t stick to the sheet (which is often common with macaroons). The Silpat liner makes the cookies release effortlessly and clean-up is easy. I firmly believe that every house should have a couple liners.
- Parchment paper- a good back-up is parchment paper. It doesn’t always work and it’s not reusable, so it’s not my personal favorite.
- Cooking spray- you can also spray the heck out of that cookie sheet with some cooking spray and cross your fingers that the cookies release easily.
After your cookies are done baking, transfer them to a wire cooling rack to cool completely.
Once they’re cool, you can melt your chocolate and shortening to dip them in. I just picked up the bottom of each cookie and held it while I dipped them in the chocolate. You could also spoon the chocolate over them if you prefer.
Immediately place a few slivered almonds on top before the chocolate has time to set. Once all your almonds are placed, put the cookie sheet full of cookies in the fridge so they can set completely.
Easy Coconut Almond Macaroons
A soft coconut macaroon coated in melted chocolate and topped with slivered almonds. A delicious cookies that is simple to make!
- 3 cups Shredded Coconut
- 1/5 Tbsp Cornstarch
- 3/4 cup Sugar
- 3 Egg Whites
- 1/2 tsp Vanilla extract
- 10 oz. Semi-sweet Chocolate chopped
- 2 Tbsp. Shortening
- Slivered Almonds
Heat over to 350 degrees. Prepare a cookie sheet with a silpat liner or parchment paper.
Fit a heatproof bowl over a small saucepan. Fill the saucepan with a couple inches of water and bring to a boil. In the heatproof bowl, mix coconut, constarch, sugar, egg whites and vanilla. Set the bowl over the boiling water and heat for 4 minutes while stirring.
Remove from heat and spoon heaping tablespoons of the coconut mixture onto the prepared cookie sheet.
Bake at 350 for about 15 minutes until the bottoms are lightly golden but not crispy yet. You want the edges to be soft. Remove from the oven and transfer the cookies to a cooling rack.
After the cookies have cooled, place chopped chocolate and shortening in a small microwave-safe bowl. Heat for 1 minute and stir. Continue heating in 15 second increments, stirring in between until the chocolate is completely smooth.
Hold each cookie by the bottom and dip in chocolate to coat. Place 2-3 slivered almonds on top of chocolate. Place finished cookies in refrigerator for about 30 minutes until chocolate is set.
I used semi-sweet chocolate, but feel free to use whatever chocolate you prefer! You can use bittersweet, dark or milk.
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