These are ultimate snowy, coconut almond macaroons that are good all year round. They’re not absurdly sicky sweet like macaroons you might buy from the store, especially with a dark chocolate layer underneath (or on top if you’re me). Play around with the shapes!

Coconut Almond Macaroons

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 15 large macaroons


  • 4 egg whites
  • 25 grams almond flour
  • 100 grams granulated sugar
  • 150 grams finely shredded coconut
  • Dash almond extract (not too much, it's strong!)
  • Glaze: melted chocolate in dash water


  • Preheat the oven to 350°F. Butter or line a cookie tray with parchment paper.
  • Whisk together all the ingredients except the chocolate. It might be a little runny, but it should hold its shape on the tray. If it's too runny, add some more flour or coconut.
  • Drop batter onto cookie tray.
  • Bake for 15-20 minutes, until the edges are light golden.
  • Let cool and refrigerate, then dip bottoms in melted chocolate!


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