Ingredients for Moist Coconut Almond Macaroons
Macaroon Ingredients:
- Coconut Oil: A healthy fat that gives the macaroons their tender, slightly crispy texture.
- Sugar: Sweetens the macaroons, balancing the natural coconut flavor.
- Pure Vanilla Extract: Adds a warm, rich flavor to complement the other ingredients.
- Almond Extract: Provides a subtle almond flavor that pairs beautifully with the coconut.
- Egg: Binds the ingredients together and helps create that chewy texture.
- Almond Flour: A gluten-free flour that gives the macaroons structure without any wheat.
- Thinly Sliced Almonds: Adds a bit of crunch and a nutty depth to the macaroons.
- Sweetened Shredded Coconut: The star ingredient that gives these macaroons their signature flavor and texture.
Equipment
To make these easy coconut almond macaroons, you’ll need a few basic items:
- Cookie Sheet: For baking the macaroons.
- Parchment Paper: To line the cookie sheet for easy removal and cleanup.
- Electric Mixer: To quickly cream the ingredients, though you can also mix by hand.
- Mixing Bowl: For combining the ingredients.
- 2-inch Cookie Scoop: For uniform, perfectly sized macaroons.
- Measuring Cups and Spoons: For accurate measurements.
Moist Coconut Almond Macaroons Recipe | Super Easy | Gluten-Free, Dairy-Free
These Moist Coconut Almond Macaroons are a perfect mix of chewy coconut goodness and nutty almond flavor. Made with just a few simple, fridge-and-pantry-friendly ingredients, they’re super easy to whip up. You’ll get a crispy golden outside and a soft, moist inside. Plus, they’re gluten-free and dairy-free! Whether you’re enjoying them as a snack, dessert, or with a cup of coffee, these macaroons are sure to hit the spot!
Equipment
- Cookie sheet
- Parchment paper
- Electric mixer
- Mixing bowl
- 2-inch cookie scoop
- Measuring cups and Spoons
Ingredients
- 1/4 cup melted coconut oil
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 egg
- 1 cup + 2 tablespoons almond flour
- 1/2 cup thinly sliced almonds
- 1 1/2 cups sweetened shredded coconut packed
Instructions
- Combine: To a medium bowl add 1/4 cup melted coconut oil, 1/2 cup sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon almond extract. Mix with an electric mixer until combined. Add 1 egg and mix again until well combined and creamy.
- Add Almond Flour: To the creamed mixture add 1 cup + 2 tablespoons almond flour and mix again until fully combined into a creamy paste.
- Stir together: To the almond flour mixture, add 1/2 cup thinly sliced almonds and 1 1/2 cups sweetened shredded coconut and stir until combined.
- Bake: Using a 2" cookie scoop, scoop out dough onto a cookie sheet lined with parchment paper. While the cookies won't expand in the oven, it's best to give them a couple inches of space between cookies. Bake in the preheated oven at 350F for about 15 minutes. As oven temperatures can vary its best to check on the almond coconut macaroons a couple of minutes in advance to make sure they don’t overbake.When ready, the macaroons will look slightly golden brown at the top and brown at the bottom of the cookie. The rest of the cookie will still be pale around the sides.
- Cool to set: Remove from the oven and let them cool on the pan for about a half hour at room temperature to set. Then they are ready to eat! Enjoy!
Notes
Store them in an airtight container and keep them in the fridge to preserve freshness for up to 5 days.
Hi!
These look so yummy!
Could you substitute butter for coconut oil?
Thank you x
Hi Rachel! Yes, you can. They would still be so delicious. Enjoy!
These look like something I would enjoy. I am planning on using alluose instead of sugar.
Hi Rachel,
Can I substitute sugar for coconut sugar?
Thanks,
Marissa
I made these and they are phenomenal. I love that they are gluten free.
I was surprised I actually had all the ingredients except the Sliced almonds. I chopped up natural almonds instead and they were lovely. I accidentally put in 1 tsp of Almond extract but it was certainly not a fail. This is a great recipe. I might try Unsweetened coconut next time to make it less sweet. I love the almond and coconut flavors.
Thank you so much, Shannon! Love hearing that you love them. I’m obsessed with these macaroons too!
-Dee
Can you use Coconut sugar?
Hi, is there something you recommend to replace the egg?
Made them and loved them! Absolutely delicious. Mine do not hold their shape. Is there something I’m doing wrong?
Hi Paige! Glad you like them. They’re delicious. I made them again today.
Good to know about them not holding shape. I’d love to hear more so I can help problem-solve. Did you use a cookie scoop to place the dough on parchment paper? Did it hold shape on the pan before you baked it? Were any ingredients substituted?
Thank you for sharing back! Looking forward to hearing more soon.
Dee