Almond Butter Coconut Macaroons are the kind of treat that make you want to dance around your kitchen in anticipation! Imagine golden mounds of flaky coconut, bound together with creamy almond butter and just the right hit of sweetness, finished with a gentle crunch and, if you fancy, a flourish of melty chocolate. This recipe checks all the boxes for coconut lovers and almond butter enthusiasts alike. Even if you’re not usually a baker, you’ll be amazed at how quick, foolproof, and truly satisfying these macaroons are. Whether you whip them up for a potluck, your afternoon tea, or a quick weeknight snack, you’ll find them disappearing faster than you can sneak the last one!
Ingredients You’ll Need
One of my favorite things about Almond Butter Coconut Macaroons is how a handful of simple pantry staples transform into chewy, golden magic. Each ingredient is chosen for a reason, playing its part in making the texture luscious, the flavor deep, and every bite utterly crave-worthy.
- Sweetened shredded coconut: The heart of the recipe, adding crispiness and irresistible coconut flavor in every bite.
- Sweetened condensed milk: Acts as a luscious binder and brings the perfect soft chew and glossy sheen to your macaroons.
- Almond butter: Infuses a nutty richness and creamy depth that takes this classic to new heights—use natural or creamy for best results.
- Vanilla extract: Just a teaspoon brings aromatic warmth and brings all the flavors together in harmony.
- Salt: A pinch of salt makes sweet flavors pop and keeps every bite balanced.
- Semi-sweet chocolate (optional): For those who love a little decadence, a drizzle or dip of chocolate adds a wow factor and a perfect contrast to the coconut.
How to Make Almond Butter Coconut Macaroons
Step 1: Prep Your Baking Sheets and Oven
Let’s get things started! Preheat your oven to 325°F (160°C)—this steady heat is the secret to the perfectly toasted exterior. Line two baking sheets with parchment paper, making cleanup a breeze and ensuring the macaroons lift off without sticking. Mise en place, as they say: with everything prepped, you’re just minutes away from chewy coconut bliss.
Step 2: Combine the Key Players
In a large mixing bowl, toss together the shredded coconut, sweetened condensed milk, almond butter, vanilla extract, and salt. Don’t be shy here—this step isn’t just mixing, it’s where the magic begins. As you stir, the mixture will transform from loose flakes into a sticky, cohesive dough. Make sure every bit of coconut glistens and is evenly coated; this ensures even baking and no dry spots.
Step 3: Shape the Macaroons
Using a tablespoon or small cookie scoop, portion out the dough, gently pressing each mound so it holds its shape. Drop the mounds onto your lined baking sheets, spacing them about an inch apart—this gives each Almond Butter Coconut Macaroon the chance to crisp up and bake to golden perfection. Compacting them slightly helps keep them together and ensures a satisfyingly dense bite.
Step 4: Bake Until Golden
Slide those trays into the oven and bake for 18 to 20 minutes. Watch closely toward the end: you’ll know they’re done when the edges and tops are the color of toasted hazelnuts. That beautiful golden hue means maximal flavor, toasty notes, and chewy middles. Allow the macaroons to cool completely right on the baking sheets, which sets their structure (and prevents burnt fingers!).
Step 5: Chocolate Finish (Optional but Recommended!)
For the ultimate treat, melt the semi-sweet chocolate and give your cooled macaroons either a drizzle over the top or a quick dip of the bottoms. Let them chill on parchment paper until the chocolate is set—suddenly your Almond Butter Coconut Macaroons have that irresistible bakery look and taste even better than they look!
How to Serve Almond Butter Coconut Macaroons
Garnishes
Almond Butter Coconut Macaroons are beautiful straight from the tray, but a few quick garnishes can make them even more inviting. Sprinkle a few toasted sliced almonds on top of the chocolate before it sets, add a dusting of flaky sea salt, or grate a bit of extra chocolate over the finished cookies for a little sparkle. These small touches invite everyone to reach for just one more.
Side Dishes
If you’re setting up dessert for a crowd, pair your macaroons with fresh berries, tangy lemon curd, or a creamy scoop of vanilla ice cream. The creamy and crunchy textures play so well together, and the bright, juicy fruit adds a pop of color and flavor that’s delightful next to these sweet coconut treats.
Creative Ways to Present
Presentation can transform these simple cookies into a celebration. Layer Almond Butter Coconut Macaroons on a vintage cake stand for a party, tuck them into cupcake liners for a polished look, or build a cookie tower for your holiday table. For gifting, arrange them in a kraft paper box with a ribbon—trust me, friends and family will swoon!
Make Ahead and Storage
Storing Leftovers
Macaroons store wonderfully! Once cooled, slip your Almond Butter Coconut Macaroons into an airtight container. They’ll stay fresh and chewy for up to five days at room temperature. If stacking, a little wax paper between layers keeps them from sticking together and preserves their golden tops.
Freezing
Need to get ahead for the holidays or want to keep a secret stash for yourself? These beauties freeze like a dream! Place the macaroons in a single layer on a tray to freeze solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to two months. Just thaw at room temperature when you’re craving something sweet.
Reheating
While they’re delicious at room temp, Almond Butter Coconut Macaroons are pure bliss slightly warmed. Reheat a few on a baking sheet in a 300°F (150°C) oven for about 3 minutes. This refreshes the exterior, reviving that just-baked crispness without drying out the centers.
FAQs
Can I make Almond Butter Coconut Macaroons nut-free?
Absolutely! Simply swap the almond butter for sunflower seed butter. You’ll still get a deliciously rich and chewy treat, perfect for anyone with nut allergies.
Do I have to use sweetened shredded coconut?
Sweetened coconut is best for this recipe, as it helps everything cling together and provides the right level of chew and sweetness, but unsweetened can be used if you prefer a less sweet treat. Just note the texture might be a bit drier, so add a tablespoon or two of extra condensed milk if needed.
Can I use almond extract instead of vanilla?
You sure can! Almond extract adds a more pronounced nutty flavor. Since it’s stronger than vanilla, start with 1/4 teaspoon and adjust to taste if you want a more intense almond presence.
Why did my macaroons spread too much?
If your Almond Butter Coconut Macaroons spread or flatten out, the mixture may have been too wet or loosely packed. Make sure to compact your cookie mounds well and avoid over-measuring the condensed milk. Chilling the dough for 20 minutes before baking can also help keep shape.
How do I melt chocolate for drizzling or dipping?
The easiest way is to microwave the chocolate in 20-30 second bursts, stirring in between until smooth. You can also use a double boiler on the stove. Add a teaspoon of coconut oil if you want the chocolate glossier and easier to drizzle!
Final Thoughts
If you’re in need of a dessert that’s as easy as it is impressive, look no further than Almond Butter Coconut Macaroons. They’re simple yet special, gluten-free, endlessly adaptable, and so full of flavor. Make a batch for your next gathering—or just for yourself—and savor how something homemade can feel so rewarding. Happy baking, and enjoy every coconutty, nutty bite!
Print
Almond Butter Coconut Macaroons Recipe
- Total Time: 30 minutes
- Yield: 24 macaroons 1x
- Diet: Gluten-Free, Vegetarian
Description
These Almond Butter Coconut Macaroons are a delightful treat that perfectly balance the sweetness of shredded coconut with the nuttiness of almond butter. Drizzled with chocolate, these gluten-free cookies are a must-try for any dessert lover.
Ingredients
Dry Ingredients:
- 3 cups sweetened shredded coconut
Wet Ingredients:
- 2/3 cup sweetened condensed milk
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional:
- 4 oz semi-sweet chocolate for drizzling or dipping
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Mix ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, almond butter, vanilla extract, and salt. Stir until well-coated and press into compact mounds.
- Bake macaroons: Form mixture into mounds on baking sheets and bake for 18-20 minutes until golden.
- Cool and decorate: Let macaroons cool on sheets. Optionally, drizzle or dip in melted chocolate and set on parchment paper.
Notes
- For a nut-free version, use sunflower seed butter instead of almond butter.
- Store macaroons in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
