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These Almond Coconut Macaroons are one of the easiest cookies you can make. With just a few simple ingredients, you can make these gluten-free sweet coconut almond cookies in just 20 minutes!

You’ll also love our Hello Dolly Bars!

two stacked macaroons on a plate in front of other maracroons.

Cookies!! Who doesn’t love a good cookie? Especially a quick, easy, and ready in 20 minutes cookie? That’s exactly what these little Almond Coconut Macaroons are! They’re one of my favorite cookies to make when I want something sweet fast because they are so easy to make with just a few simple ingredients we always have on hand, they’re delicious, and they just happen to be gluten-free!

Macaroons vs. Macarons

Super similar names, but completely different cookies! While Macarons (“mack-uh-rohns” ) are meringue-based sandwich-like cookies that are filled with ganache, jam, or buttercream and are typically brightly colored. Meanwhile, Maracroons (“mack-uh-roons”) are drop cookies that are made with coconut. Macarons are much more technical to make, while maracroons, especially these Almond Coconut Maracroons couldn’t be easier to make! While classic macaroons are just made with coconut, we love the addition of almonds to add a nutty crunch!

Ingredients Needed

bowls of sugar, chocolate chips, coconut, vanilla extract, egg white, and sliced almonds labeled.

Unsweetened Coconut – Finely shredded and unsweetened is what you want for these little macaroons. If you get sweetened then they’ll be too sweet.
Almonds – We think that sliced works best for this recipe, although you could also use slivered, too.
Sugar – The sweetness!
Egg White – Just the white is what binds it all together!
Vanilla Extract – Add just the right vanilla touch. Although if you’re a big almond fan, almond extract would be tasty too!
Chocolate Chips – Or your favorite chocolate candy melts! Just enough to coat or drizzle the cookies just how you’d like them.

So Easy to Make

two bowls one with coconut, sugar, almonds, and sugar and then it all mixed.

These are sooo easy and did I mention that they can be made in jut 20 minutes? Just give the egg white and vanilla a whisk in a bowl and then add everything else (except the chocolate) and mix well.

two trays one of unbaked macaroons and the other of baked macaroons.

Then drop them onto parchment or a silicone mat-lined baking tray and bake!

Pro Tip

These cookies are not super sticky and depending on the size of your egg white, they may require a little more than just dropping a tablespoon full onto a try. Sometimes, they require a little hand-forming in order to ensure that everything sticks together. Add the tablespoon-ish side amount of sugar and coconut to the palm of your hand and then squeeze to allow the heat of your hand to form it all together before adding it to the baking tray.

cooked maracroons on a cooling tray and a bowl of melted chocolate.

The last step, which is totally optional, is to add a little chocolate drizzle!

a dipped macaroon with a chocolate bottom and then a spoon drizzling chocolate on top.

The amount of chocolate is totally up to you! We love to either dip the bottom of the cookie in chocolate for a little chocolate layer or give a little drizzle of chocolate on top. You do you! Pop those cookies in the fridge for just about 10 minutes to let that chocolate set.

Boom. Almond Coconut Macaroons. Coconut-y, almond-y, crumbly, with just the perfect touch of chocolate. Just look at how cute they are!

Other Favorite Cookies

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, I n stagram, and Pinterest!

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