These Almond Coconut Macaroons are the perfect cookie! They are incredibly easy to make, super delicious and even gluten-free!
Cookies!! Who doesn't love 'em? Anyone who tells you, "nah, I'm not really a cookie fan," don't trust them. These little Almond Coconut Macaroons are one of my favorite cookies to make because they are soooo easy, delicious, and just happen to be gluten free!
I made these for an Easter dinner while my handsome husband was making some of his secret family Puff Pastries.
So Easy to Make
These are sooo easy.
First: All you need to do is just a mix of all of the ingredients and then plop them onto parchment paper.
You don't get much easier than that.
Third: Add a delightful chocolate drizzle!
They were totally delicious just like this, but I had some baking chocolate so I figured that you can never go wrong with a little chocolate drizzle. Not a ton of chocolate, just a drizzle. Mainly because my macaroons weren't quite round so half-dipped would have looked a little funny.
Boom. Almond Coconut Macaroons. Coconut-y, almond-y, crumbly, with just the perfect touch of chocolate.
Just look at how cute they are!
I doubled the recipe so we'd have plenty to bring to our party.
Our Other Favorite Cookies
- White Chocolate Oatmeal Cookies
- Oatmeal Carrot Cake Cookies with Cream Cheese Frosting
- Pecan Sandies
- Homemade Mint Milanos
- Thin Mints From Scratch
- Lemon Ricotta Cookies
- Classic Butter Balls
- Eggless Peanut Butter Cookies
- Oatmeal Quinoa Chocolate Chip 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, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Almond Coconut Macaroons
- 1 cup unsweetened shredded coconut
- 1/4 cup slivered almonds
- 1/4 cup granulated sugar
- 1 large egg white
- 1/2 teaspoon vanilla extract
- pinch of salt
- Heat the oven to 350°. In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine. Measure one tablespoon of the “batter” at a time and place about 2 inches apart on a parchment lined cookie sheet. Bake macaroons until golden-brown on bottoms and edges, about 15-20 minutes. Transfer to a wire rack to cool.
- To add the chocolate drizzle, melt 2-4 oz of bakers chocolate and drizzle with a spoon.
Greetings from New Zealand.
I was wondering how well these would store... Not that they should be around long!
I thought I might make some for my daughter's wedding afternoon tea. I'm trying to find super easy and super quick recipes for goodies I can make ahead of time to ease the pressure.
Thoroughlyenjoy your blog.
First off congrats on your daughter's wedding!! And oh these will be great to make ahead. A few days and store in an airtight container, and you'll be golden. Enjoy the afternoon tea and thank you so much for visiting!
The Novice Gardener
Tracy, would you like to link this to FF12? They look so scrumptious. And you totally are a husband-jackpot winner. He is a keeper, definitely! 🙂
Thank you, he sure is! I brought some scones to FF12, plus mine probably wont stand up to Ngan's originals 🙂
YAY! Glad you got to try them, Tracy! So simple and fast. The puff pastries look delicious too!
Thank you, Ngan for sharing them first!! These little guys and the puff pastries made such a great pair!
These macaroons are absolutely divine!! 🙂