Name: Coconut Macarons
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup Almond flour (Finely ground); 1/2 cup Shredded coconut (Sweetened or unsweetened based on preference); 3/4 cup Granulated sugar (Divided); 1/4 teaspoon Cream of tartar; 3 large Egg whites (Room temperature for best volume)

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Creamy, tender, and just a little bit crunchy—these Coconut Macarons are a tropical little treat that melt in your mouth and disappear fast at gatherings. If you love coconut in all its forms, you’re about to meet your new go-to cookie: simple to make, quick to prep, and family-friendly enough for kids to help in the kitchen. Fun fact: coconut macarons are not the same as French macarons, but they’re just as addictive and much less fussy. If you want a step-by-step version you can follow at home, try this classic coconut macarons recipe that inspired this post. Read on—these are easy, forgiving, and perfectly snackable.

What is Coconut Macarons?

What’s in a name—are these macarons or macaroons? Good question. Coconut Macarons are chewy, coconut-forward cookies made primarily from shredded coconut, almond flour, and whipped egg whites. Why call them macarons? Maybe because they’re elegant in bite-size form and sweet enough to charm anyone. After all, “the way to a man’s heart is through his stomach.” Imagine handing someone a plate of these: smile, crunch, and instant approval. Curious yet? Give them a try and see which side of the cookie debate you fall on.

Why You’ll Love This

• Big coconut flavor: The shredded coconut and almond flour create a toasted, fragrant cookie that’s chewy inside and lightly crisp on the outside.
• Budget-friendly baking: These use pantry staples—egg whites and shredded coconut—so you can make a batch without breaking the bank.
• Versatile for toppings and fillings: Fill them with coconut cream, chocolate ganache, or jam for a show-stopping bite.

If you enjoy nutty, coconut-forward treats, these are a simpler cousin to our fruitier recipes—try the cherry twist next for a bright contrast with this recipe’s rich, toasted notes by checking the cherry-topped coconut macaroons. Ready to bake? Let’s walk through it.

How to Make:

Quick Overview

This Coconut Macarons recipe is quick, forgiving, and satisfying. You’ll whip a meringue, fold in a dry coconut-almond mix, pipe or spoon rounds, let them rest to form a skin, and bake until just set. The result is chewy centers with a slight crisp edge—no complicated shell testing or tempering required. Prep time is about 20 minutes plus a 30-minute resting period; baking takes 10 to 12 minutes.

Ingredients

1 cup Almond flour, finely ground
1/2 cup Shredded coconut, sweetened or unsweetened based on preference
3/4 cup Granulated sugar, divided (see directions)
3 large Egg whites, room temperature for best volume
1/4 teaspoon Cream of tartar

Directions

Prepare the dry mix: Sift almond flour and half of the sugar together into a bowl to remove lumps and ensure a light texture. Mix in shredded coconut so it’s evenly distributed.
Whip the meringue: In a clean, grease-free bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar while beating, and continue to whip until you reach stiff, glossy peaks—when you lift the whisk the peaks should stand straight without drooping. Room-temperature egg whites reach full volume faster.
Fold and pipe: Gently fold the dry mix into the meringue in two or three additions. Use a spatula and fold with sweeping motions to keep as much air in the batter as possible. Transfer the mixture to a piping bag fitted with a round tip, or use two spoons to drop 1- to 1.5-inch rounds onto a baking sheet lined with parchment, leaving about 1 inch between each.
Bake: Let the piped macarons sit at room temperature for 30 minutes to form a skin—this helps develop a slight crisp exterior. Preheat the oven to 325°F (163°C). When the surface is no longer tacky, bake for 10 to 12 minutes or until lightly golden at the edges. Avoid overbaking to keep the center chewy.
Fill and assemble: Once cooled completely, sandwich two macarons with coconut cream, chocolate ganache, jam, or your favorite filling. Press gently to join, and let fillings set for a few minutes before serving.

Coconut Macarons

What to Serve With

These coconut macarons pair beautifully with a variety of beverages and light sides:
• Hot coffee or espresso for a bitter contrast to the sweet coconut.
• Iced tea or lemonade for a refreshing, summery combo.
• Fresh fruit like mango or pineapple to echo the tropical notes.
• A scoop of vanilla or coconut ice cream for an indulgent dessert plate.
Serve them on a dessert board with nuts and chocolate for an elegant party platter.

Top Tips for Perfecting

• Egg whites at room temperature whip up much better—plan ahead and remove them from the fridge 20–30 minutes before starting.
• Don’t overmix when folding—the batter should be airy but uniform. Overmixing deflates the meringue and yields dense cookies.
• If your coconut is very large-flaked, pulse it briefly in a food processor for a finer texture that binds better with the almond flour.
• Use parchment or a silicone mat to prevent sticking; a light dusting of powdered sugar on the mat can help if needed.
• For a flavor boost, toast the shredded coconut lightly in a dry skillet until fragrant before mixing with the almond flour.
• Avoid opening the oven during baking—the temperature drop can prevent proper setting.

Storing and Reheating Tips

Refrigeration: Store filled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for 20–30 minutes before serving to restore their texture.
Freezing: Unfilled shells freeze best. Place cooled shells between layers of parchment in an airtight container and freeze for up to 1 month. Thaw in the refrigerator overnight and fill the next day.
Shelf life: Unfilled shells at room temperature in an airtight container will keep for 2–3 days. Filled macarons are best eaten within 48–72 hours.
Reheating: Avoid microwaves; instead, let chilled macarons sit at room temperature. If you prefer a slightly warm filling, briefly warm your filling (not the assembled cookie) and then fill just before serving.

FAQs

Can I use coconut flour instead of shredded coconut?
No—coconut flour is very absorbent and will change the texture drastically. Use shredded coconut or finely chopped desiccated coconut for best results.

Can I make these without almond flour?
You can try a substitute like finely ground desiccated coconut mixed with a small amount of gluten-free flour, but almond flour provides structure and a nutty flavor that works best.

What if my meringue won’t reach stiff peaks?
Make sure the bowl and whisk are completely clean and dry, and the egg whites are room temperature. Adding a pinch of cream of tartar helps stabilize the meringue.

Can I color these or add flavors?
Yes. Add a few drops of gel food coloring to the meringue (not the dry mix) or fold in a teaspoon of vanilla, almond extract, or coconut extract for extra flavor.

How do I prevent cracking or spreading?
Allow the piped rounds to rest until a skin forms; this helps prevent cracking. Also, avoid overmixing the batter which can cause spreading.

Conclusion

Coconut Macarons are an easy, crowd-pleasing dessert that’s perfect for every day or special occasions—chewy centers, crisp edges, and a gorgeous coconut aroma. They’re forgiving enough for beginners and flexible for creative fillings, so you can make them again and again with different twists. If you’d like another take on coconut cookies with a fruity topper, see this helpful guide to Pies and Tacos Coconut Macarons for inspiration and variations. Share a plate with friends or tuck them into lunchboxes—the smiles are guaranteed.