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Chewy coconut centers, crisp golden edges, glossy chocolate, and a scatter of crunchy almonds—these coconut almond macaroons are everything you love about old-fashioned macaroons with just a touch of elegance. They’re simple to mix in one bowl, bake up beautifully, and dip like a dream for holidays, cookie trays, and everyday “just because” baking.

If you love the whole coconut–chocolate–almond combo, these Coconut Almond Macaroons are going to fit right in with your favorites. They’re the perfect partner for my Almond Joy Cookies and Almond Joy Bars, and if you like a sweeter twist, don’t miss my White Chocolate Coconut Cookies. Want something a little different for your cookie tray? 7 Layer Bars add that gooey, nostalgic bar-cookie goodness right alongside these pretty little macaroons.

After one bite, everyone will swear you bought them from a fancy bakery—but you and I will know just how easy they really are. 💕

✨ Before You Start

✨ Pack that coconut firmly.
This recipe is written for firmly packed sweetened flaked coconut—just like you’d pack brown sugar. You’ll end up using more coconut by weight, which means taller, chewier macaroons instead of flat, skimpy ones.

✨ Keep the almond extract gentle.
A little almond extract goes a long way. We use just 1/2 teaspoon so it adds a lovely almond note without overpowering the coconut (or tasting like perfume).

✨ Line your baking sheet.
These cookies are sticky before they bake and delicate after. Silicone baking mats or parchment make it much easier to lift them off the pan and dip them in chocolate once they’re cool.

✨ Shape them any way you like.
You can keep things simple and scoop balls, or take a minute to shape the dough into little rectangles for a more “bakery case” look. Both bake up beautifully.

✨ Cool completely before dipping.
Warm macaroons + warm chocolate = sliding, messy coating. Let the cookies cool fully on a wire rack before you dip them so the chocolate clings in a nice, even layer.

Why This Recipe Works

Firmly packed coconut = ultra-chewy centers.
Measuring the coconut this way packs in more coconut without making the batter dry, so you get thick, chewy bites with lightly crisp edges.
A touch of flour for structure.
A small amount of flour helps the macaroons hold their shape and set nicely without becoming cakey.
Balanced vanilla + almond.
The vanilla rounds out the flavor while the almond extract adds that nostalgic bakery aroma, all in a gentle, balanced way.
Easy chocolate dip + almonds.
A quick dip in melted semi-sweet chocolate and a sprinkle of sliced almonds turn a humble macaroon into a show-stopping cookie tray favorite.

Chocolate-Dipped Coconut Almond Macaroons Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Sweetened flaked coconut – Make sure it’s sweetened and flaked. Pack it firmly into the measuring cup so you’re getting the right amount for thick, chewy macaroons.
Granulated sugar – Sweetens the cookies and helps the tops caramelize and brown.
All-purpose flour – Just a little bit gives the macaroons enough structure to hold their shape.
Egg whites – Bind everything together and set as they bake, acting like the “glue” in this naturally leavened cookie.
Vanilla extract – Adds warm, familiar bakery flavor.
Almond extract – The secret twist that makes these macaroons unforgettable. We use 1/2 teaspoon for a soft almond note that doesn’t overwhelm.
Semi-sweet chocolate chips – Melted and used for dipping; they add a rich, bittersweet contrast to the sweet coconut.
White Crisco (optional) – A small amount helps the chocolate melt smoother and set with a pretty, glossy finish.
Sliced almonds – Sprinkled over the wet chocolate for crunch, flavor, and a beautiful garnish.

How to Make Coconut Almond Macaroons

Just stir the coconut, sugar, and flour together in a bowl, then mix in the egg whites, vanilla, and almond extract until everything is evenly moistened and sticky. Scoop the mixture by rounded tablespoons and shape it into little balls or rectangles right in your hand, then line them up on a parchment- or silicone-lined baking sheet.

Bake at 350°F until the tops look set, and the edges are just turning golden, then let the macaroons cool completely on a wire rack. From there, melt your chocolate (and a little Crisco if you’re using it), dip the cooled cookies, sprinkle on the sliced almonds, and let the chocolate set before serving.

⭐ Pro Tips for the Best Coconut Almond Macaroons

⭐ Pack the coconut like brown sugar.
Loosely scooped coconut won’t give you the same thick, chewy texture. Press it firmly into the cup—this is one time we want that generous, heaping measure.

⭐ Don’t overbake for softness.
You’re looking for lightly golden edges and just a bit of color on top. The centers should still feel a touch soft when you take them out—they’ll firm up as they cool, giving you that perfect chewy bite.

⭐ Shape rectangles for a bakery look.
For that pretty, rectangular shape, pat a rounded tablespoon of dough into your palm, flatten slightly, then use your finger to press in and square up the sides. It’s a tiny extra step that makes them look straight from a pastry case.

⭐ Cool completely before dipping.
Warm cookies can crumble or shed crumbs into the chocolate. Let them cool all the way through on a wire rack so they’re sturdy and easy to dip cleanly.

⭐ Toast the almonds for extra flavor.
If you’d like an even deeper almond flavor, lightly toast the sliced almonds in a dry skillet or a low oven until fragrant before sprinkling them over the chocolate.

🔬 The Baking Science Behind Coconut Macaroons

Coconut macaroons are a great little lesson in how simple ingredients work together:

Egg whites as the “glue.”
The proteins in egg whites coagulate (set) as they bake, holding the coconut and sugar together. Because we’re not whipping them, the texture stays dense and chewy instead of airy and meringue-like.
Sugar and browning.
Sugar doesn’t just sweeten—it helps pull a bit of moisture from the egg whites and coconut and encourages gentle browning on the tops and edges through caramelization.
A touch of flour for structure.
Just 1/4 cup of flour gives the cookies enough body to hold their shape while baking. Too much flour would push them toward cake-like; this amount keeps them moist and chewy.
Chocolate setting.
Adding a bit of shortening to the chocolate lowers the viscosity slightly, making it smoother for dipping and helping it set with a softer snap and pretty sheen, even without full tempering.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

Store the macaroons in an airtight container at room temperature for 3–4 days. If your kitchen is very warm, you can refrigerate them to keep the chocolate from getting too soft—just let them sit at room temperature for a bit before serving.

Reheating

These cookies are delicious at room temperature, but if you love a slightly warm macaroon, you can pop one or two (without stacking) into a 300°F oven for just a few minutes. Keep a close eye so the chocolate doesn’t get too melty.

Freezing

Place the macaroons in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or airtight container with parchment between layers. Freeze for up to 2 months. Thaw at room temperature in a single layer so any condensation forms on the container, not directly on the chocolate.

Make-Ahead

You can mix and shape the macaroon dough, place the portions on a lined baking sheet, and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding a minute or two if needed. You can also bake and dip the cookies completely a day or two ahead—perfect for holiday trays.

Food Safety

If you’d like more info on food safety, check out this link.

✦ Frequently Asked Questions

✦ Can I leave out the almond extract?

Yes. If you’re not a fan of almond extract—or you’re baking for someone who avoids it—you can simply omit it and use all vanilla. The cookies will still be delicious, just more classic coconut-vanilla macaroons.

✦ Can I use unsweetened coconut instead of sweetened?

Unsweetened coconut will make these cookies drier and less sweet, and the texture won’t be quite the same. If you must use unsweetened, you’ll likely need to increase the sugar and possibly add a splash more egg white to compensate, so results may vary.

✦ Do I need to whip the egg whites first?

No whipping required here! The egg whites go straight in and are stirred into the mixture. They still set and bind everything together in the oven, but skipping the whipping step keeps the texture dense and chewy instead of light and meringue-like.

✦ How do I know when the macaroons are done?

Look for lightly golden edges and just a hint of color on the tops. The centers should feel set but still a touch soft. If they’re deeply browned all over, they’re likely overbaked and may be dry once cooled.

✦ How should I melt the chocolate so it doesn’t seize?

Use a microwave-safe bowl and melt in short bursts (about 20–30 seconds), stirring in between each burst until smooth. Make sure no water or steam gets into the chocolate, and avoid overheating—chocolate burns easily once it’s almost melted.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

More Coconut + Almond Desserts You’ll Love

Italian Christmas Cookies – Soft, glazed cookies with sweet almond notes that bring a festive touch any time of year (not just at Christmas!).
Coconut Cookie Sandwiches – Tender coconut cookies with a creamy filling in the middle—such a fun, bakery-style twist for dessert trays.
Coconut Chocolate Chip Cookies – Classic chocolate chip cookies leveled up with chewy, toasty coconut in every bite.
Chinese Almond Cookies – Crisp, buttery almond cookies with that lovely nutty flavor—perfect alongside these macaroons on a cookie platter.
Almond Crescent Cookies – Delicate, nutty crescent-shaped cookies dusted in powdered sugar; they look gorgeous with chocolate-dipped macaroons.
Almond Shortbread Cookies – Rich, buttery shortbread with a gentle almond flavor that pairs beautifully with coconut desserts.

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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