These Almond Butter Coconut Macaroons are a dreamy blend of nutty richness and tropical sweetness, all in one bite. With a chewy, golden exterior and a soft, melt-in-your-mouth center, they’re the perfect treat for anyone craving a gluten-free indulgence. The almond butter adds a creamy depth, while the coconut brings a delightful texture and flavor that’s impossible to resist. Ready in just 35 minutes of active time, they’re surprisingly easy to whip up for a last-minute dessert or snack.
Whether you’re sharing them with friends or savoring them solo, these macaroons are a crowd-pleaser. The combination of toasted coconut and smooth almond butter creates a harmony of flavors that feels both comforting and exotic. Plus, they’re naturally gluten-free, making them a guilt-free delight for everyone. Let them cool for that perfect chewy texture, and enjoy a treat that’s as satisfying to make as it is to eat.
Ingredients for Almond Butter Coconut Macaroons
- 14-ounce (396g) package sweetened shredded coconut (about 5 cups)
- 1/3 cup (35g) almond flour
- 1/2 cup (128g) almond butter (use creamy or crunchy, as preferred)
- 4 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- Optional topping: 4-ounce (113g) semi-sweet chocolate bar + flaky sea salt
Step-by-Step Instructions
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Prepare the coconut mixture: Pulse the shredded coconut and almond flour in a food processor or blender until finely chopped and combined, about 10-12 pulses. Add the almond butter and pulse until moistened and combined, about 10 more pulses. Set aside.
- Beat the egg whites: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, and vanilla extract on high speed until creamy, thickened, and the sugar has mostly dissolved (about 4-5 minutes). The mixture should resemble thinned-out marshmallow creme.
- Combine the mixtures: Using a silicone spatula or your mixer on medium speed, fold/beat the coconut almond mixture into the egg white mixture until fully combined and the coconut is evenly moistened. The dough will be wet and sticky.
- Scoop the dough: Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on the prepared baking sheets, spacing them at least 3 inches apart.
- Bake: Bake for about 20 minutes, or until the edges are lightly golden brown. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Optional topping: Melt the chopped chocolate in a double boiler or microwave (in 15-second increments, stirring until smooth). Drizzle over the cooled cookies and sprinkle with flaky sea salt, if desired. Allow the chocolate to set in the refrigerator or at room temperature.
- Store: Keep macaroons covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Creative Topping Ideas for Your Macaroons
While the optional chocolate drizzle and sea salt are delicious, there are other ways to elevate your macaroons. Try drizzling with white chocolate or dark chocolate for a different flavor profile. For a nutty twist, sprinkle chopped almonds or pistachios on top. If you’re feeling adventurous, a light dusting of cocoa powder or cinnamon can add a unique touch.
Perfect Pairings: Serving Suggestions
These macaroons are a delightful treat on their own, but they pair beautifully with a cup of hot coffee, tea, or even a glass of almond milk. For a dessert platter, serve them alongside fresh berries or a scoop of vanilla ice cream. They also make a great addition to holiday cookie boxes or as a sweet gift for friends and family.
Storage Tips to Keep Them Fresh
Store your macaroons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you’ve added the chocolate topping, let it set completely before stacking to avoid smudging. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Time-Saving Hacks for Busy Bakers
To streamline the process, prepare the coconut and almond flour mixture ahead of time and store it in an airtight container. You can also pre-scoop the dough onto a baking sheet, cover it with plastic wrap, and refrigerate for up to 24 hours before baking. If you’re short on time, skip the chocolate drizzle—these macaroons are just as tasty without it!
Equipment Tips for Perfect Macaroons
A medium cookie scoop ensures evenly sized macaroons, but a tablespoon works just as well. If you don’t have a food processor, finely chop the coconut by hand and mix it thoroughly with the almond flour. For the egg whites, a stand mixer or handheld mixer with a whisk attachment is ideal for achieving that creamy, marshmallow-like consistency.
Almond Butter Coconut Macaroons Recipe
Ingredients
- 14 ounce sweetened shredded coconut (396g) package, about 5 cups
- 1/3 cup almond flour (35g)
- 1/2 cup almond butter (128g)
- 4 large egg whites at room temperature
- 1/2 cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- 4 ounce semi-sweet chocolate bar (113g) + flaky sea salt (optional topping)
Instructions
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Make the macaroons: Pulse the coconut and almond flour together in a food processor or blender until the coconut is finely chopped and the two are combined, about 10-12 pulses. Add the almond butter and pulse until mixture is moistened and combined, about 10 more pulses. Set aside until the end of the next step.
- In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, and vanilla extract together on high speed until creamy and thickened and the sugar has mostly dissolved, at least 4-5 minutes. See photo above for a visual. (Should look like thinned out marshmallow creme.) Using a silicone spatula or your mixer on medium speed, fold/beat in the coconut almond mixture until combined and the coconut is evenly moistened. Dough is wet and sticky.
- Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 3 inches apart.
- Bake until lightly golden brown around the edges, about 20 minutes. Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
- Optional Topping: Melt the chopped chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl or use a glass liquid measuring cup. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Drizzle on cooled cookies. Sprinkle each with sea salt, if desired. Allow chocolate to set in the refrigerator or at room temperature.
- Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.