Coconut Almond Macaroons

I am obsessed with anything made with almond paste. One of my favorite sweets are coconut almond macaroons. I could eat them everyday for every meal. And when I make them, that’s just what I do 🙂 .


Note the spelling of macaroon. Two O’s. Do not get confused with the other type of cookie, macaron. These are two completely different things. Macaroons are usually made with shredded coconut, egg whites, sugar and almond paste. Macarons or Parisian macarons are made with a meringue. Almond flour, powdered sugar and food coloring are then folded into the meringue. Two macarons are sandwiched between buttercream, ganache, pastry cream or jam.


In culinary school if you got confused between a macaroon and a macaron, you were brutally scolded….thank goodness I didn’t have to experience that!

Well, today I had to tend to my craving of coconut almond macaroons. I am happy I did.

After the cookies are baked, I like to dip the bottoms into melted semi-sweet chocolate. You are left with a toasted exterior and a gooey, almond interior. The melted chocolate makes it even better. This recipe makes around 40 cookies.


2 Large: Egg whites

1 teaspoon: Vanilla paste/extract

7 Ounces: Almond paste, gratedIMG_0873

1 Tablespoon: Corn or agave syrup

2 Cups: Powdered sugar

1 1/4 Cups: Shredded coconut

1 Cup: Semi-sweet chocolate, melted (use a high quality bar of chocolate rather than chocolate chips. Chocolate chips will not melt as nicely.)


1) Line 2 cookie sheets with parchment or a silpat. In a bowl of an electric fitted with the whisk attachment, beat the egg white and vanilla paste/extract until soft peaks form. Do not over beat.IMG_0871IMG_0874

2) In another bowl, combine the grated almond paste, corn or agave syrup, powdered sugar and coconut. Mix together with your hands breaking up the grated almond paste into even smaller pieces. IMG_0876

3) Gently fold the egg white mixture into the bowl with the almond paste and sugar mixture. Refrigerate until firm, about 30 minutes.

4) Meanwhile, melt the chocolate in a microwave or over a double boiler. Once all the chocolate is melted, keep it warm. Preheat the oven to 325 degrees.

5) Once the mixture is firm, use your hand to pull apart pieces of the dough. I like to make mine smaller because once they bake, they will expand. About the size of a 1/2 tablespoon. Place each piece on a sheet pan, spacing them about 1 inch apart.IMG_0881IMG_0882

6) Bake in the oven for 15 minutes, or until the are toasted and golden brown. Let them cool completely.

7) Now it is time for the chocolate! Take a cookie and dip the bottom into the melted chocolate. Place it back onto the sheet pan. Once they are all dipped, put the whole sheet pan into the refrigerator so the chocolate completely sets. IMG_0887

That’s it! Perfect for the holidays!


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