Made from only 6 base ingredients, these naturally gluten free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. We love them with chocolate and sea salt on top. Two key steps in this recipe include pulsing the coconut and almond flour together in a food processor and beating the egg whites, sugar, and vanilla together until creamy and thickened. Best part of all? No cookie dough chilling required!
Coconut macaroons are a seriously underrated cookie. I can understand that because when done wrong, they’re dry, falling apart, and flavorless. Honestly who wants to waste their time? (And… calories. Ha!)
However, when done right, coconut macaroons are compact with chewy, moist centers. They’re like a coconut cookie cloud and, depending on the recipe, there’s no cookie dough chilling required. For those reasons and more, coconut macaroons will always be a staple in my holiday baking. Today I’m showing you how to amp up their flavor with almond butter. We gave our coconut macaroons an upgrade in this caramel coconut macaroon thumbprints recipe, too!
Tell Me About these Almond Butter Coconut Macaroons
- Texture: Forget everything you’ve experienced with dry coconut macaroon cookies. If you use the right almond butter and avoid over-baking, they’re soft and moist in the centers with an unbelievably chewy texture. (And they stay that way for days!) An optional sprinkle of flaky sea salt adds a little crunch.
- Flavor: If you like coconut and the roasty toasty flavor of almond butter, you’ll enjoy these cookies. Because that’s all you taste! We obviously don’t want to miss the opportunity for chocolate, so give each cooled cookie a generous drizzle.
- Ease: A food processor or blender is a key tool for this recipe. Not only does it chop up and blend the coconut, almond flour, and almond butter, it makes the blending process much quicker and easier.. I also appreciate that there’s no cookie dough chilling required. This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
- Allergens: This is a gluten free recipe. I’m not a gluten free baker, but I have a pretty substantial naturally gluten free recipes section published on this website and a roundup of all my favorite gluten free dessert recipes (this gluten free apple crisp is a reader favorite!). Assuming that your chocolate is dairy free, this is a naturally dairy free cookie recipe. Most pure dark and semi-sweet chocolate is, but check your labels. Or skip the chocolate.
Overview: How to Make Almond Butter Coconut Macaroons
This is a pretty straightforward and easy recipe, so I’ll keep things short.
..5 Tbsp of dough per cookie. Make sure you line your baking sheets.
What Chocolate Do I Use?
For coating or drizzling cookies and candy with chocolate, I always use pure baking chocolate. I recommend Bakers or Ghirardelli brands, both sold in 4 ounce baking bars in the baking aisle. Chocolate chips contain stabilizers and are difficult to melt down, though I usually have luck with Ghirardelli chocolate chips. If using chocolate chips, 1/2 cup (90g) is plenty. Melt them with 1/2 teaspoon of vegetable oil to help thin it out. You can also dunk the bottoms of the cookies in the melted chocolate like I do with my regular coconut macaroons.
Use a spoon to drizzle all over the cooled cookies. You could also use a squeeze bottle, which is the handy tool I use for decorating Christmas sugar cookies with easy cookie icing!
Almond Butter Coconut Macaroons Recipe
Description
Made from only 6 ingredients, these naturally gluten free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. We love them with chocolate and sea salt on top.
Ingredients You’ll Need
Instructions
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Pulse the coconut and almond flour together in a food processor or blender until the coconut is finely chopped and the two are combined, about 10-12 pulses. Add the almond butter and pulse until mixture is moistened and combined, about 10 more pulses. Set aside until the end of the next step.
- In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, and vanilla extract together on high speed until creamy and thickened and the sugar has mostly dissolved, at least 4-5 minutes.. (Should look like thinned out marshmallow creme.) Using a silicone spatula or your mixer on medium speed, fold/beat in the coconut almond mixture until combined and the coconut is evenly moistened. Dough is wet and sticky.
- Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 3 inches apart.
- Bake until lightly golden brown around the edges, about 20 minutes. Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
- Melt the chopped chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl or use a glass liquid measuring cup. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Drizzle on cooled cookies. Sprinkle each with sea salt, if desired. Allow chocolate to set in the refrigerator or at room temperature.
- Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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