Toasted Almond Coconut Macaroons

Toasted Almond Macaroons from Gluten Free Canteen

Want a one bowl cookie with only six ingredients? Love coconut? How about a toasted almond coconut macaroon? A perfect treat any day, they are particularly fantastic if you’re avoiding grain, or celebrating a holiday like Passover. Or just feel like eating a cookie that takes no time at all to make and bake. 

Let’s talk a little about coconut. Using flake coconut (sometimes called coconut chips) will make a less dense, crunchy cookie. Using shredded coconut will result in a dense chewy macaroon. Either works well so pick the type you enjoy. Adjust the baking time accordingly because the shredded coconut will take just a few minutes longer in the oven.

I really like baking with this flake coconut but feel free to use any brand you enjoy as long as it is unsweetened. Do not use sweetened coconut for these cookies or you might crack a tooth – it’ll be way too sweet.

Sometimes I like to add other ingredients like dried fruit or chocolate along with the almonds and the macaroon becomes a good-for-you-but-don’t-tell-anyone cookie. Fair warning – adding dried fruit will make the macaroons soft after sitting overnight so only add that stuff if you like bendy and chewy macaroons. To keep them crunchy with a hint of chewy leave out the fruit. Or serve it on the side.

Be sure to let them cool in the pan after baking until they’re room temperature. They will easily peel away from the parchment paper. Moving them while warm? Macaroon crumbs. Sadly, they tend to fall apart – but let  them cool off on the parchment and the macaroons will be strong and sturdy. And crispy.

Make a macaroon today. Everyone will be glad you did.

Toasted Almond Macaroons from Gluten Free Canteen

Toasted Almond Coconut Macaroons
  • 70 grams egg whites (2 extra large eggs)
  • 65 grams coconut palm sugar (1/3 cup)
  • ½ teaspoons kosher salt
  • ½ teaspoon almond extract (optional)
  • 200 grams flake coconut (3 heaping cups)
  • 140 grams chopped almonds, toasted (1 cup)
  1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
  2. In a large bowl beat together egg whites, sugar, salt and almond extract, if using. Stir in coconut and almonds until everything is well combined. Scoop onto baking sheets by heaping tablespoons (using an ice cream scoop) placed about ½-inch apart. Using wet fingers, flatten the macaroons.
  3. Bake 14-18 minutes, rotating baking sheets halfway through. Cool in the pan completely. Then remove the macaroons to a rack to rest until crispy. Store in a tin.
The yield will depend on the size of the cookies. Large scooped (1/4 to ⅓ cup) will make about 18-20 cookies. Heaping tablespoon scoops will make about 40-45.

Toasted Almond Macaroons from Gluten Free Canteen