Irresistible Almond Butter Coconut Macaroons: Easy & Delicious!

Introduction

Have you ever found yourself standing in the kitchen, caught between a craving for something sweet and indulgent, and the desire to stick to healthy, wholesome foods? It’s a modern dilemma, and a quick look at search trends shows we are all looking for that perfect balance. In fact, searches for recipes that are both “healthy” and “easy” have climbed dramatically over the last couple of years, proving that we’re all short on time but not on our desire for delicious, feel good food. This is where my recipe for Almond Butter Coconut Macaroons comes in. It’s the answer to that craving, a recipe I developed one afternoon when my kids, Adams and Jana, were asking for cookies but I wanted to give them something more nourishing. I remembered my grandmother’s kitchen, not just the amazing Texas barbecue she was famous for, but the simple, sweet treats she’d create with just a few pantry staples. She believed good food was about making people happy, and what makes a family happier than a batch of warm, chewy cookies that you can feel good about eating? These macaroons are a nod to that philosophy. They bridge the gap between a decadent dessert and a healthy snack. They are incredibly simple to whip up, packed with flavor, and made with ingredients you can trust. It’s the kind of recipe that becomes a family staple, perfect for lunchboxes, after school snacks, or a quiet moment with a cup of coffee. It proves that you don’t need a long list of complicated ingredients to create something truly special.

Why You’ll Love This Almond Butter Coconut Macaroons

This Easy Almond Butter Coconut Macaroons recipe isn’t just another cookie recipe; it’s a game changer for busy families and anyone looking for a treat that fits their lifestyle. Here’s why it will become a go to in your kitchen:

• Incredibly Simple and Quick: This recipe is designed for real life. With just a handful of ingredients and less than 30 minutes from start to finish, you can satisfy a sweet craving without spending your whole afternoon in the kitchen. There’s no complicated dough to chill or fussy techniques. You just mix, scoop, and bake. It’s the perfect spontaneous baking project.
• Wholesome and Nourishing Ingredients: Forget processed sugars and refined flours. These macaroons are built on a foundation of creamy almond butter and nutrient dense shredded coconut. They are naturally sweetened with a touch of maple syrup, offering a treat that is both delicious and packed with healthy fats and fiber. It’s a dessert you can genuinely feel good about serving to your loved ones.
• Endlessly Adaptable: Whether you’re following a specific dietary plan or just like to get creative, this recipe is for you. It’s naturally a Gluten-Free Almond Butter Coconut Macaroons recipe, but it can easily be made vegan, paleo, or even keto with a few simple swaps. I love a versatile recipe that everyone can enjoy, regardless of their dietary needs. It brings everyone to the table, just like my own Flourless Almond Butter Cookies.
• A Proven Family Favorite: These macaroons have the perfect texture that kids and adults adore chewy, moist, and loaded with coconut flavor, with a rich, nutty undertone from the almond butter. The optional chocolate drizzle takes them over the top, making them feel like a truly gourmet treat. My kids often say they taste better than the super sugary cookies from the store, which is a huge win in my book!

Ingredients for Almond Butter Coconut Macaroons

• 1 cup creamy Almond butter, at room temperature
• 2 1/2 cups Unsweetened shredded coconut
• 1/2 cup Maple syrup
• 1 teaspoon Vanilla extract
• 1/4 teaspoon fine sea Salt
• 1/2 cup Dark chocolate chips (optional, for drizzling)
• 1 teaspoon coconut oil (optional, to help melt the chocolate)

Substitutions: You can substitute honey for maple syrup if the recipe doesn’t need to be vegan. For a nut free version, try using sunflower seed butter.

How to Make Almond Butter Coconut Macaroons

Step by Step Instructions

1. Prep Your Station: First things first, get your oven preheating to 350°F (175°C). Line a large baking sheet with parchment paper. This is key to preventing the macaroons from sticking and ensures an easy cleanup.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the creamy almond butter, maple syrup, and vanilla extract. Stir everything together until it’s smooth and well combined. I recommend using an almond butter that is runny and natural (the kind where the oil separates) for the best texture.
3. Fold in the Dry Ingredients: Add the unsweetened shredded coconut and salt to the wet ingredients. Use a spatula to fold everything together until the coconut is evenly coated and a thick, sticky dough forms. The mixture should hold its shape when you pinch it.
4. Scoop the Macaroons: Using a small cookie scoop (about 1 tablespoon), portion out the mixture and place the mounds onto your prepared baking sheet. Space them about an inch apart. You can gently shape them with your fingers to create a classic haystack or dome shape.
5. Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. You’ll know they’re done when the edges are a beautiful golden brown. Every oven is a bit different, so keep an eye on them. The goal is a cookie that’s golden on the outside but still wonderfully chewy in the center, a technique well explained in many classic recipes like those on Sally’s Baking Addiction.
6. Cool Completely: Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is crucial, especially if you’re adding the chocolate drizzle.
7. Drizzle with Chocolate (Optional): If you’re adding the chocolate, melt the dark chocolate chips with a teaspoon of coconut oil in a microwave safe bowl in 30 second intervals, stirring in between. Once smooth, use a spoon or piping bag to drizzle the melted chocolate over the cooled macaroons. Let them sit at room temperature or place them in the fridge for about 10 minutes for the chocolate to set.

Pro Tips & Variations

After making these macaroons dozens of times, I’ve picked up a few tricks that guarantee perfect results every time. Plus, I love finding ways to adapt a recipe to fit any occasion or dietary need.

Pro Tips

• Choose the Right Almond Butter: For this recipe, a natural, drippy almond butter works best. Avoid the hardened, over processed types, as they will make your dough too dry and crumbly. If your almond butter is a bit stiff, you can warm it slightly to make it easier to mix.
• Don’t Overmix the Dough: Once you add the shredded coconut, mix only until everything is just combined. Overmixing can cause the oils from the almond butter to separate, which can affect the final texture of your macaroons.
• Use a Cookie Scoop for Uniformity: A small cookie scoop is your best friend for this recipe. It not only makes the process faster and less messy, but it also ensures that all your macaroons are the same size, so they bake evenly.

Variations

• Paleo Almond Butter Coconut Macaroons: This recipe is already very close to paleo. Just ensure your almond butter is free of added sugars and that you are using a high quality, 100% pure maple syrup. For the optional drizzle, use a paleo compliant dark chocolate.
• Keto or Low-Carb Almond Butter Coconut Macaroons: To make these keto friendly, replace the maple syrup with a liquid keto sweetener like monk fruit or erythritol syrup. Be sure to use a brand that measures 1:1 with maple syrup. Use a sugar free, keto friendly dark chocolate for the drizzle.
• No Bake Almond Butter Coconut Macaroons: In a hurry? You can adapt this into a No Bake Almond Butter Coconut Macaroons recipe! Simply mix the ingredients as directed, scoop them, and then place them in the refrigerator or freezer to set for about 30 minutes. This method is inspired by some great no bake recipes out there, like this one from Minimalist Baker. They will be a bit denser but equally delicious.

Serving Suggestions

These Almond Butter Coconut Macaroons are fantastic on their own, but they also play well with others. Here are a few of my family’s favorite ways to enjoy them:

• With Coffee or Tea: There’s nothing better than the combination of a chewy, nutty macaroon and a hot cup of coffee first thing in the morning or as an afternoon pick me up. The bitterness of the coffee beautifully balances the sweetness of the macaroon.
• A Glass of Cold Milk: For the kids (and the kids at heart!), a cold glass of dairy or almond milk is the classic cookie companion. It’s simple, nostalgic, and absolutely perfect.
• As Part of a Holiday Cookie Platter: These macaroons look stunning on a dessert platter. Their unique shape and chocolate drizzle add a touch of elegance. I love to arrange them alongside other favorites like my Best Giant Chocolate Chip Cookies or some festive Red Velvet Kiss Cookies for a spread that has something for everyone.

Storage & Reheating for Almond Butter Coconut Macaroons

Storing these macaroons is simple, and they hold up beautifully, making them a great recipe to make ahead of time.

Room Temperature: You can store the macaroons in an airtight container at room temperature for up to 3 days.
Refrigerator: For a longer shelf life and an extra chewy texture, store them in an airtight container in the refrigerator for up to a week.
Freezer: These macaroons freeze exceptionally well. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer safe bag or container. They will keep for up to 3 months. When you’re ready to enjoy them, you can eat them straight from the freezer for a firm, chewy treat or let them thaw at room temperature for about 15 minutes.

There’s no reheating required for this recipe, as they are delicious chilled or at room temperature.

FAQ about Almond Butter Coconut Macaroons

Can I make these nut free?

Absolutely! For a nut free version, you can substitute the almond butter with sunflower seed butter or tahini. Just make sure it’s a creamy, natural variety for the best results.

Is this Almond Butter Coconut Macaroons recipe vegan?

Yes, as long as you use maple syrup (not honey) and a dairy free dark chocolate, this recipe is fully a Vegan Almond Butter Coconut Macaroons recipe.

My dough seems too wet or too dry. What should I do?

The consistency can vary slightly depending on the brand of almond butter you use. If the mixture is too wet, add a little more shredded coconut, a tablespoon at a time. If it’s too dry and crumbly, add a bit more maple syrup or a teaspoon of melted coconut oil.

Can I use sweetened coconut?

I highly recommend using Unsweetened shredded coconut. Sweetened coconut will make the macaroons overly sweet, especially with the maple syrup, and can also alter the texture.

Final Thoughts on Almond Butter Coconut Macaroons

I truly hope you and your family love this Almond Butter Coconut Macaroons recipe as much as mine does. It’s more than just a cookie; it’s a small bite of joy, a moment of connection, and a reminder that the best food is made with love. If you try this recipe, please leave a comment below and let me know how it turned out! And don’t forget to pin this recipe on Pinterest to save it for later. For more family friendly recipes and kitchen stories, be sure to subscribe to the Mister Recipes newsletter!