The Best Macaroon Recipes
—macaroons are fail-safe treats that even first-time bakers can ace with one of our triple-tested recipes, as well as the proper baking tools and the correct approach.
These mounded cookies are made with shredded coconut and sometimes topped in melted chocolate or with a daub of a fruity preserve. While these macaroons are very different from macarons, both are actually also cookies of European descent. And experienced bakers will notice that both desserts share an eerily similar ingredient list and both are naturally gluten-free.
As they're flourless and unleavened, macaroons have long been popular as a perfect dessert option for Passover celebrations. Though most of our recipes call for coconut, some macaroon recipes are based on blanched almonds or finely-ground almond flour and some combine both nuts and coconut. The other key ingredients for making this baked good are egg whites and plenty of sugar. The finishing touch on a macaroon can be as simple as a dusting of confectioners' sugar, others are topped with almonds, and some dipped in or drizzled with melted chocolate.
While traditional macaroons are often shaped into small mound-like shapes, pyramids like these coconut ones are also popular. Whether you choose to serve macaroons during Passover or whip up a batch of these chunky cookies as wrapped gifts over the holidays, our macaroon recipes are crucial additions to any baker's repertoire.
Here's a healthy, good-for-you take on the macaroon. It's made with honey rather than sugar and, of course, the macaroon is naturally gluten free. An added, extra delicious bonus, is the dark chocolate melted on top.
Macaroon Sandwich Cookies
Why not make thin crispy coconut macaroon cookies to sandwich together with fruit preserves?
The cutest macaroons yet! These coconut nests are easy bite-sized treats to fill with Easter candy.
Chocolate-Coconut Macaroon Cups
Inverting the macaroon's mounded shape opens up new possibilities. Fill them with almonds or fresh fruit for a sweet yet hearty snack.