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Home » Home Baking » Easy Almond And Coconut Macaroons

Easy Almond And Coconut Macaroons

Author: Karon Grieve Published : May 2020

Recipe
easy almond and coconut macaroons
easy almond and coconut coconut macaroons
These super easy almond and coconut macaroons are a flour free, low (ish) sugar tea time treat. Quick to make, they are light and fluffy, moist and delicious. By larderlove

Let’s make the weekend even sweeter with these easy almond coconut macaroons. It’s a whip it, mix it and bake it recipe without many ingredients or having too much sugar involved. This is a no flour recipe too, even better!

easy coconut and almond macaroons by larderlove

Back in the mists of time (my childhood) my Mum used to bake coconut macaroons and I still remember the toasty warming sweet smell of the coconut as they baked in the oven. The anticipation was almost too much. Having to wait for them to cool before we could launch ourselves on to them was torture.

I wanted to bake today. I seem to be baking treats just to cheer us all up these days. It’s not doing anything for my waistline. But it puts a smile on the faces of those around me and that’s what matters.

easy coconut and almond macaroons on baking paper

No flour baking

These almond coconut macaroons are a great wee recipe to have up your sleeve as they don’t require any flour at all. And since there is a definite lack of flour in the shops just now any flour free baking recipes are good.

Even I run out of ingredients now and then. This time I had no flour on hand for cake baking. So I had to come up with a sweet treat that didn’t involve flour. Coconut macaroons was the answer. This is a no flour baking treat, perfect.

macaroons drying on rack

Why are these almond and coconut macaroons?

My mum always just used desiccated coconut in her macaroons. But I didn’t have enough coconut (used it all in that yummy coconut, lemon and ginger cake last week) to make much of a statement on the macaroon front.

I had two egg white from making my homemade mayonnaise the other day but I didn’t quite have enough desiccated coconut to make a full recipe.

What to do? Well, substitute of course. Enter the flaked almonds. I love almonds in any form from smoked whole almonds for snacking to ground almonds in baking. Flaked almonds are always in my larder as they are so useful for topping crumbles, adding to homemade muesli or just generally adding some crunch and texture to almost any dish.

I crushed the flaked almonds up a bit in my hands before mixing with the desiccated coconut. I wouldn’t recommend using ground almonds here as they would give a denser texture. Mixing the crushed up flaked almonds with the desiccated coconut gave me a lovely light and moist texture to my macaroons.

These almond and coconut macaroons are toasty crisp on the outside and fluffy, moist and light on the inside.

top down shot of cup of tea with the macaroon on small plate

Only a few ingredients;

You’ll need egg whites, lemon juice, caster sugar , flaked almonds, desiccated coconut, vanilla extract, a pinch of salt and some rich dark chocolate to finish off your macaroons.

Low-ish sugar

There isn’t all that much sugar in these almond coconut macaroons. Only 100g of the white stuff. The desiccated coconut is sweet enough and the addition of vanilla imparts it’s own depth and sweetness.

close up of coconut macaroon with bite taken out of it

The lowdown on these easy almond and coconut macaroons

This recipe makes 9 decent sized macaroons. They will keep in a sealed container for about 3 days. You can freeze macaroons if well wrapped in plastic, but quite honestly you will probably eat them all anyway.

larder links

Looking for some other sweet tea time treats, then check out my home baking section for lots of lovely inspiration or check out these easy bakes right now;

3 ingredient prosecco/lemonade scones

Easy Scottish ginger flapjacks

super easy 3 ingredient oatmeal and peanut butter cookies

Traditional Scotch pancakes (aka drop scones)

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
easy coconut and almond macaroons by larderlove

Easy Almond Coconut Macaroons

Karon Grieve
Super easy to make, these sweet treats have no flour, only a little sugar and taste amazing, the perfect tea time treat
5 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course baking
Cuisine British
Servings 9 macaroons
Calories 312 kcal

Ingredients
 

  • 2 egg whites
  • 1/2 tsp lemon juice
  • 100 g caster sugar
  • 80 g flaked almonds roughly crushed
  • 200 g desiccated coconut
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 100 g dark chocolate
Metric – US Customary

Instructions
 

  • Preheat oven to 160C and line a baking sheet with parchment
  • Whisk the egg whites in a dry grease free bowl till frothy
  • add the lemon juice and continue whisking till you get soft peaks and the egg whites are shiny
  • Carefully fold in the crushed flaked almonds, desiccated coconut, sugar, salt and vanilla extract
  • Use an ice-cream scoop to make domes of the batter on your prepared baking tray
  • Bake for approximately 20 minutes till just toasty on top
  • Remove from oven and allow to cool for 5 minutes before removing to a cooling rack to cool completely
  • Melt the chocolate either in a microwave or in a bain marie (bowl set over a pan of barely simmering water) then dip the bases of the macaroons in the chocolate and drizzle more chocolate on top

Nutrition

Calories: 312kcalCarbohydrates: 24gProtein: 5gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 26mgPotassium: 275mgFiber: 6gSugar: 16gVitamin A: 4IUVitamin C: 1mgCalcium: 38mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Home Baking

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Comments

  1. Janet Short says

    May 24, 2020 at 7:38 pm

    5 stars
    Fabulous recipe. Reduced the sugar slightly. Delicious!

    Reply
    • Karon Grieve says

      May 25, 2020 at 8:57 am

      Hi Janet
      Glad you liked them so much.
      K x

      Reply
      • Catherine-Anne says

        May 28, 2020 at 10:55 pm

        5 stars
        Really delicious. I used 50g more chocolate because we are chocoholics in this house! Such a quick and easy treat to make.

        Reply
        • Karon Grieve says

          May 29, 2020 at 10:04 am

          Hi Catherine
          So glad you all liked them so much
          K

          Reply
  2. Szilvia says

    July 21, 2022 at 9:11 am

    I am not sure what size eggs hasva been used in your original recipe but my normal backyard eggs were not enough to fold in all the mixture. And it still turned out pretty dry so next time I would use possibly min of 4 egg whites for this amount of dry.

    Reply
    • Karon Grieve says

      July 25, 2022 at 10:57 am

      As I say on my recipe card I always used medium sized eggs unless otherwise stated. I used medium ones in this recipe and they worked just fine. Hope it works for you next time.
      K

      Reply
5 from 4 votes (2 ratings without comment)

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