22 Easy Simple Macaroons Recipes Delicious

Now, who doesn’t love the sweet, chewy delight of macaroons? Whether you’re a seasoned baker or just starting out, our roundup of 22 Easy Simple Macaroons Recipes is sure to inspire your next kitchen adventure. From classic coconut to innovative flavors, these delicious treats are perfect for any occasion. Dive in and discover how simple it can be to whip up these bite-sized wonders at home!

Classic Coconut Macaroons

Finally, a recipe that brings back memories of my grandmother’s kitchen, where the sweet aroma of coconut filled the air every Sunday afternoon. These Classic Coconut Macaroons are not just treats; they’re little bites of nostalgia, perfectly chewy on the inside with a golden crisp exterior. I’ve tweaked the recipe slightly over the years, but the soul of it remains untouched, just like those cherished moments.

Ingredients

• For the macaroons:
  • 14 oz sweetened shredded coconut
  • 2/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. This ensures your macaroons won’t stick and makes cleanup a breeze.
2. In a large bowl, combine the sweetened shredded coconut, granulated sugar, and all-purpose flour. Mixing these dry ingredients first helps distribute the sugar and flour evenly.
3. Add the egg whites, vanilla extract, and salt to the bowl. Stir until everything is well combined. The mixture should be sticky but hold together when pressed.
4. Using a cookie scoop or your hands, form the mixture into small mounds (about 1.5 tablespoons each) and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking too much.
5. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Keep an eye on them after the 20-minute mark to avoid overbaking.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect texture.

Out of the oven, these macaroons are a delightful contrast of textures—crispy on the outside, tender and chewy inside. For an extra touch of indulgence, drizzle them with melted dark chocolate or serve alongside a cup of strong coffee to balance the sweetness.

Chocolate Dipped Macaroons

Finally, a dessert that combines the chewy goodness of macaroons with the rich indulgence of chocolate—Chocolate Dipped Macaroons. I remember the first time I tried making these; the kitchen was a mess, but the result was absolutely worth it. Now, it’s my go-to recipe when I need a quick yet impressive treat.

Ingredients

• For the macaroons:
  • 3 cups shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 4 large egg whites
  • 1 tsp vanilla extract
• For the chocolate dip:
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, granulated sugar, flour, and salt until well combined.
3. Add the egg whites and vanilla extract to the bowl, stirring until the mixture is evenly moistened.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Tip: Rotate the baking sheet halfway through for even baking.
6. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.
8. Dip the bottom of each macaroon into the melted chocolate, then place them back on the parchment paper to set. Tip: For a decorative touch, drizzle any remaining chocolate over the tops.
9. Allow the chocolate to set at room temperature for about 30 minutes, or refrigerate for 15 minutes if you’re in a hurry.

The macaroons are delightfully chewy with a crisp exterior, and the chocolate dip adds a luxurious depth of flavor. Serve them on a platter with a dusting of powdered sugar for an elegant presentation, or pack them in a cute box as a sweet gift.

Almond Flour Macaroons

Sometimes, the simplest ingredients can create the most delightful treats, and that’s exactly what happened when I first tried making almond flour macaroons. I was looking for a gluten-free option that didn’t skimp on flavor or texture, and these little gems hit the spot perfectly. Now, they’re a staple in my kitchen, especially when I need a quick, sweet fix that feels a bit fancy.

Ingredients

• For the macaroons:
  • 2 cups almond flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, and salt until well combined.
3. Add the egg whites and vanilla extract to the dry ingredients, stirring until a thick, cohesive dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your hands slightly to prevent the dough from sticking.
5. Bake for 15-18 minutes, or until the macaroons are lightly golden around the edges. Tip: Don’t overbake; they’ll continue to firm up as they cool.
6. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Unbelievably, these almond flour macaroons have a crisp exterior with a chewy center, making them irresistibly good. Serve them alongside a cup of tea for an afternoon pick-me-up, or drizzle with dark chocolate for an extra decadent touch.

Lemon Zest Macaroons

Very few things brighten up my kitchen like the aroma of lemon zest macaroons baking in the oven. It’s a recipe that reminds me of summer picnics and the joy of sharing homemade treats with friends. Today, I’m excited to walk you through making these delightful bites that are as fun to make as they are to eat.

Ingredients

• For the macaroons:
  • 2 cups shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1 tbsp lemon zest
  • 1/4 tsp vanilla extract
• For the glaze (optional):
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, granulated sugar, egg whites, lemon zest, and vanilla extract. Mix until well incorporated. Tip: The mixture should stick together when pressed; if it’s too dry, add a bit more egg white.
3. Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet. Tip: Wet your fingers slightly to prevent sticking when shaping the macaroons.
4. Bake for 20-25 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
5. If using the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle over cooled macaroons.

Delightfully chewy with a crisp exterior, these lemon zest macaroons are a burst of citrusy sweetness. Serve them on a sunny porch with iced tea for the perfect afternoon treat.

Raspberry Swirl Macaroons

Perfectly sweet with a tangy twist, these Raspberry Swirl Macaroons are my go-to when I need a little pick-me-up. I remember the first time I tried making them; the kitchen was a mess, but the result was absolutely worth it.

Ingredients

• For the macaroons:
  • 2 cups shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
• For the raspberry swirl:
  • 1/2 cup raspberry jam
  • 1 tbsp water

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, granulated sugar, egg whites, salt, and vanilla extract until well combined. Tip: The mixture should stick together when pressed.
3. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
4. In a small saucepan, warm the raspberry jam and water over low heat until it becomes more liquid, about 2 minutes. Tip: Stir constantly to prevent burning.
5. Drizzle the warmed raspberry jam over each macaroon, then use a toothpick to swirl the jam into the coconut mixture. Tip: Don’t overmix; you want distinct swirls.
6. Bake for 20-25 minutes, or until the edges are golden brown.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably, these macaroons strike the perfect balance between chewy and crispy, with the raspberry jam adding a burst of fruity flavor. Serve them alongside a cup of tea for an afternoon treat, or pack them in a pretty box as a homemade gift.

Matcha Green Tea Macaroons

Whisking up a batch of Matcha Green Tea Macaroons has become my go-to recipe when I need a little pick-me-up. There’s something about the vibrant green hue and the earthy, slightly sweet flavor that makes these treats not just delicious but also a feast for the eyes. I remember the first time I tried making them; the kitchen was a mess, but the outcome was absolutely worth it.

Ingredients

• For the macaroon shells:
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 2 tsp matcha green tea powder
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp matcha green tea powder

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Sift together the almond flour, 1 3/4 cups powdered sugar, and 2 tsp matcha powder into a large bowl to ensure a smooth macaroon shell.
3. In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar, increasing the speed to high until stiff peaks form.
4. Gently fold the dry ingredients into the beaten egg whites in three batches, being careful not to deflate the mixture. The batter should flow like lava.
5. Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Tap the baking sheets firmly on the counter a few times to release any air bubbles, then let the macaroons sit at room temperature for 30 minutes until a skin forms on the surface.
7. Bake for 15-18 minutes, rotating the pans halfway through, until the macaroons are firm and can be lifted off the parchment without sticking.
8. While the macaroons cool, make the filling by beating the softened butter, 1 cup powdered sugar, and 1 tsp matcha powder until light and fluffy.
9. Once the macaroons are completely cool, pipe or spread the filling onto the flat side of half the shells, then top with the remaining shells.

Relish the delicate crunch of the shell giving way to the creamy, matcha-infused center. These macaroons are perfect with a cup of tea or as a sophisticated dessert at your next dinner party. For an extra touch, dust them lightly with matcha powder before serving.

Vanilla Bean Macaroons

Baking has always been my escape, and there’s nothing quite like the aroma of vanilla bean macaroons filling the kitchen. These little clouds of joy remind me of my grandmother’s baking days, and I’m thrilled to share my take on this classic treat with you.

Ingredients

• For the macaroons:
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1 vanilla bean, split and seeds scraped
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 tbsp heavy cream

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Sift together the powdered sugar and almond flour in a large bowl to ensure a smooth macaroon texture.
3. In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar and vanilla bean seeds, increasing the speed to high until stiff peaks form.
4. Gently fold the dry ingredients into the egg white mixture in three additions, being careful not to deflate the whites.
5. Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macaroons sit at room temperature for 30 minutes to form a skin, which helps create their characteristic feet.
7. Bake for 18 minutes, then allow to cool completely on the baking sheets.
8. For the filling, beat the butter until creamy, then gradually add the powdered sugar, vanilla bean seeds, and heavy cream, beating until light and fluffy.
9. Pair macaroon shells by size and pipe or spread the filling onto one shell, then gently sandwich with another.

Fresh out of the oven, these vanilla bean macaroons have a crisp shell with a chewy interior, and the rich buttercream filling adds a luxurious contrast. Try serving them with a drizzle of dark chocolate for an extra indulgent touch.

Salted Caramel Macaroons

Sometimes, the simplest desserts leave the most lasting impressions, and that’s exactly what happened the first time I tried salted caramel macaroons. The combination of sweet and salty, with that irresistible chewy texture, had me hooked from the first bite. Now, I’m sharing my go-to recipe that’s perfect for any occasion, whether you’re impressing guests or treating yourself.

Ingredients

• For the macaroons:
  • 3 cups shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 4 large egg whites
  • 1 tsp vanilla extract
• For the salted caramel:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 tsp sea salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, sugar, flour, and salt until well combined.
3. Add the egg whites and vanilla extract to the bowl, stirring until the mixture is evenly moistened.
4. Using a cookie scoop or your hands, form the mixture into small mounds on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. While the macaroons cool, make the salted caramel. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
7. Carefully whisk in the butter until melted, then slowly pour in the heavy cream, continuing to whisk until the caramel is smooth.
8. Remove from heat and stir in the sea salt. Let the caramel cool slightly before drizzling over the macaroons.
9. Allow the caramel to set for about 10 minutes before serving.

Very few desserts can rival the texture and flavor contrast of these salted caramel macaroons. The chewy coconut base paired with the rich, buttery caramel is simply divine. For an extra touch, serve them with a sprinkle of flaky sea salt on top to enhance the salty-sweet balance.

Pistachio Macaroons

Zesty and vibrant, pistachio macaroons have become my go-to treat for summer gatherings. There’s something about their delicate crunch and rich flavor that screams ‘celebration’ to me, and I love how they pair with a cold glass of lemonade on a hot day.

Ingredients

• For the macaroons:
  • 1 1/2 cups powdered sugar
  • 1 cup finely ground pistachios
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • Green food coloring (optional)
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup pistachio paste
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. In a large bowl, sift together the powdered sugar and ground pistachios to ensure a smooth texture.
3. In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar, continuing to beat until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites, along with the vanilla extract and a few drops of green food coloring if using, until just combined.
5. Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macaroons sit at room temperature for 30 minutes to form a slight skin before baking.
7. Bake for 15-18 minutes, or until the macaroons are firm to the touch and lift easily from the parchment.
8. While the macaroons cool, prepare the filling by beating the butter, powdered sugar, pistachio paste, and vanilla extract together until light and fluffy.
9. Once cooled, pair the macaroons by size and spread a small amount of filling on the flat side of one, then gently press another on top.

Out of the oven, these pistachio macaroons boast a crisp shell with a chewy interior, and the rich, nutty filling ties everything together beautifully. For an extra touch, drizzle them with melted white chocolate or serve alongside a scoop of vanilla ice cream.

Orange Blossom Macaroons

Delightfully fragrant and subtly sweet, these Orange Blossom Macaroons are my go-to when I want to impress guests or simply treat myself. Inspired by a sunny afternoon in my grandmother’s garden, where the scent of orange blossoms filled the air, these macaroons are a nod to those cherished memories.

Ingredients

• For the macaroons:
  • 2 cups finely shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon orange blossom water
• For the glaze (optional):
  • 1/2 cup powdered sugar
  • 1 tablespoon orange juice
  • 1/2 teaspoon orange blossom water

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, granulated sugar, egg whites, salt, and orange blossom water. Mix until all ingredients are well incorporated.
3. Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Tip: Rotate the baking sheet halfway through baking for even color.
5. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar, orange juice, and orange blossom water in a small bowl until smooth. Tip: If the glaze is too thick, add a few more drops of orange juice.
7. Drizzle the glaze over the cooled macaroons. Tip: For a neater presentation, use a piping bag or a zip-top bag with a corner snipped off.

With their crisp exterior and chewy center, these Orange Blossom Macaroons are a delightful contrast of textures. The floral notes of orange blossom water elevate them beyond the ordinary, making them perfect for afternoon tea or as a light dessert. Try serving them on a platter with fresh orange slices for a vibrant, inviting presentation.

Double Chocolate Macaroons

Last weekend, I found myself craving something sweet, chocolatey, and a bit chewy, which led me to whip up these irresistible Double Chocolate Macaroons. They’re the perfect blend of rich cocoa and sweet coconut, and I love how they come together with just a few simple ingredients.

Ingredients

• For the macaroons:
  • 3 cups shredded coconut
  • 1/2 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
• For the chocolate drizzle:
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, cocoa powder, flour, and salt until well combined.
3. Add the sweetened condensed milk and vanilla extract to the dry ingredients, stirring until the mixture is evenly moistened. Tip: If the mixture seems too dry, add a tablespoon of milk to help it come together.
4. Using a cookie scoop or your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking.
5. Bake for 15-20 minutes, or until the macaroons are set and the edges are slightly crispy. Tip: Keep an eye on them after 15 minutes to prevent over-baking.
6. While the macaroons cool, melt the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring until smooth.
7. Drizzle the melted chocolate over the cooled macaroons and let it set before serving.

Finally, these Double Chocolate Macaroons are a dream with their crispy edges, chewy centers, and rich chocolate flavor. I love serving them with a cup of coffee for an afternoon pick-me-up or as a decadent dessert at dinner parties.

Peanut Butter Macaroons

Craving something sweet but easy to whip up? I stumbled upon this peanut butter macaroon recipe during a lazy Sunday baking spree, and it’s been a game-changer for my dessert lineup. The combination of crunchy peanut butter and chewy coconut is simply irresistible, not to mention how quickly these disappear at gatherings.

Ingredients

• For the macaroons:
  • 1 cup sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
• For the peanut butter filling:
  • 1/2 cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, granulated sugar, flour, and salt until well combined.
3. Add the egg whites and vanilla extract to the dry ingredients, stirring until the mixture is evenly moistened. Tip: If the mixture seems too dry, a splash more egg white can help bind it without making it wet.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wetting your fingers slightly can help shape the macaroons without sticking.
5. Bake for 20-25 minutes, or until the edges are golden brown and the tops are set. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
6. While the macaroons cool, prepare the peanut butter filling by whisking together peanut butter, powdered sugar, and milk until smooth.
7. Once the macaroons are completely cool, spread a dollop of peanut butter filling on the flat side of one macaroon and sandwich with another.

Finally, these peanut butter macaroons offer a delightful contrast between the crispy exterior and the soft, creamy filling. For an extra touch, drizzle melted chocolate over the top before serving to elevate their visual appeal and flavor.

Strawberry Cheesecake Macaroons

Wow, have you ever bitten into something so delightful that it instantly transported you to a happy place? That’s exactly how I feel every time I make these Strawberry Cheesecake Macaroons. They’re a perfect blend of sweet, tangy, and creamy, with a texture that’s simply out of this world.

Ingredients

• For the macaroons:
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
• For the filling:
  • 4 oz cream cheese, softened
  • 1/4 cup strawberry jam
  • 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a bowl, sift together the powdered sugar and almond flour to ensure a smooth macaroon texture.
3. In a separate bowl, beat the egg whites until foamy, then gradually add the granulated sugar and vanilla extract, continuing to beat until stiff peaks form.
4. Gently fold the dry ingredients into the egg white mixture until fully incorporated, being careful not to deflate the egg whites.
5. Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet.
6. Let the macaroons sit at room temperature for 30 minutes to form a skin, which helps create their signature feet.
7. Bake for 18 minutes, then let cool completely on the baking sheet.
8. While the macaroons cool, beat the cream cheese and powdered sugar together until smooth, then swirl in the strawberry jam.
9. Once cooled, pair the macaroons by size and sandwich them with the cream cheese filling.

Now, these Strawberry Cheesecake Macaroons are not just a treat for the taste buds but also a feast for the eyes. The creamy filling with bits of strawberry jam peeking through pairs perfectly with the light, airy macaroons. Serve them at your next gathering or enjoy them as a luxurious treat to brighten your day.

Espresso Macaroons

Baking these Espresso Macaroons takes me back to my first attempt at macarons, a disaster that ended with more on the floor than the tray. But hey, we all start somewhere, right? These little clouds of joy are my redemption, packed with a caffeine kick that’s perfect for your morning coffee pairing.

Ingredients

• For the macaroons:
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1 tbsp instant espresso powder
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. Sift together the almond flour and powdered sugar into a large bowl to ensure a smooth texture.
3. In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the mixture.
5. Add the espresso powder in the last fold for an even distribution of flavor.
6. Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets.
7. Let the macaroons sit at room temperature for 30 minutes to form a skin, which helps create their signature feet.
8. Bake for 18 minutes, then let cool completely on the baking sheets.
9. For the filling, beat the butter until creamy, then gradually add the powdered sugar, vanilla, and heavy cream until light and fluffy.
10. Pair the macaroons by size and pipe the filling onto the flat side of one, then sandwich with another.

Light and airy with a crisp shell, these Espresso Macaroons are a dream. The espresso adds a bold depth that contrasts beautifully with the sweet, creamy filling. Try serving them alongside a shot of espresso for the ultimate coffee experience.

Blueberry Lavender Macaroons

Sometimes, the most delightful flavors come from the simplest combinations. That’s exactly what I discovered when I first tried making Blueberry Lavender Macaroons. The floral notes of lavender perfectly complement the tartness of blueberries, creating a treat that’s as beautiful as it is delicious.

Ingredients

• For the macaroon shells:
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp dried lavender buds
  • 1/4 tsp blue gel food coloring
• For the blueberry lavender filling:
  • 1/2 cup fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tsp dried lavender buds
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine 1 3/4 cups powdered sugar and 1 cup almond flour, pulsing until fully mixed. Sift this mixture into a large bowl to ensure a smooth texture.
3. In a separate bowl, beat 3 large egg whites on medium speed until foamy. Gradually add 1/4 cup granulated sugar, increasing the speed to high until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the mixture. Add 1/4 tsp blue gel food coloring and 1/2 tsp dried lavender buds with the last addition.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macaroons sit at room temperature for 30 minutes to form a skin. This is crucial for achieving the perfect texture.
7. Bake for 15 minutes, then let cool completely on the baking sheets.
8. For the filling, combine 1/2 cup fresh blueberries and 1 tbsp granulated sugar in a small saucepan over medium heat. Cook until the blueberries burst and the mixture thickens, about 5 minutes. Remove from heat and stir in 1 tsp dried lavender buds. Let cool.
9. In a medium bowl, beat 1/2 cup softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar, beating until light and fluffy. Fold in the blueberry lavender mixture.
10. Pipe or spread the filling onto the flat side of half the macaroon shells, then top with the remaining shells.

Rich in flavor with a delicate crunch, these Blueberry Lavender Macaroons are a testament to the beauty of combining fruit and floral notes. Serve them at your next brunch or package them beautifully as a thoughtful homemade gift.

Maple Walnut Macaroons

Very few things bring me as much joy as the smell of maple syrup wafting through my kitchen, especially when it’s paired with the earthy crunch of walnuts. That’s exactly what you’ll get with these Maple Walnut Macaroons, a recipe that’s become a staple in my home during the fall season. It’s a simple yet indulgent treat that never fails to impress, whether I’m serving it at a gathering or just enjoying a quiet afternoon with a cup of tea.

Ingredients

• For the macaroons:
  • 2 cups shredded coconut
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
• For the walnut topping:
  • 1/2 cup chopped walnuts
  • 1 tbsp maple syrup

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, 1/2 cup maple syrup, egg whites, vanilla extract, and salt. Mix until everything is well incorporated. Tip: Make sure the mixture is sticky enough to hold together when pressed; if it’s too dry, add a bit more maple syrup.
3. Using a tablespoon, scoop the mixture and form it into small mounds on the prepared baking sheet. Tip: Wet your hands slightly to prevent the mixture from sticking to them.
4. In a small bowl, mix the chopped walnuts with 1 tbsp maple syrup. Spoon a small amount of this mixture on top of each macaroon.
5. Bake for 20-25 minutes, or until the macaroons are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Just out of the oven, these macaroons have a delightful contrast of textures—crispy on the outside, chewy on the inside, with the walnuts adding a satisfying crunch. Drizzle them with a little extra maple syrup before serving for an extra touch of sweetness, or pair them with a sharp cheddar cheese for a surprising flavor combination.

Cinnamon Spice Macaroons

Oh, the joy of biting into a perfectly spiced macaroon that just melts in your mouth! I remember the first time I tried making these at home; the kitchen was filled with the warm aroma of cinnamon, and I knew I was onto something special. These Cinnamon Spice Macaroons are my go-to when I need a little comfort or want to impress guests with minimal effort.

Ingredients

• For the macaroons:
  • 2 cups shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/2 tsp vanilla extract
• For the cinnamon spice mix:
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, granulated sugar, all-purpose flour, and salt until well combined.
3. In a separate bowl, whisk the egg whites and vanilla extract until frothy, then gently fold into the dry ingredients.
4. Combine the cinnamon, nutmeg, and cloves in a small bowl, then sprinkle over the macaroon mixture and fold gently to distribute the spices evenly.
5. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these macaroons offers a delightful crunch followed by a soft, chewy center, with the warmth of cinnamon spice shining through. Serve them alongside a cup of hot tea or coffee for the ultimate cozy treat, or crumble them over vanilla ice cream for an indulgent dessert.

Blackberry Sage Macaroons

Every summer, I find myself drawn to the farmers’ market, where the burst of colors and flavors inspires my baking. This year, it was the blackberries and fresh sage that caught my eye, leading me to create these Blackberry Sage Macaroons. They’re a delightful twist on the classic, with a herbaceous note that surprises and delights.

Ingredients

• For the macaroons:
  • 2 cups shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/4 tsp salt
• For the blackberry sage filling:
  • 1 cup fresh blackberries
  • 1 tbsp fresh sage, finely chopped
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, granulated sugar, egg whites, and salt until well combined.
3. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 20 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
5. While the macaroons bake, mash the blackberries in a small bowl, then stir in the chopped sage and powdered sugar to create the filling.
6. Once the macaroons are cooled, spoon a small amount of the blackberry sage filling onto the flat side of one macaroon and sandwich with another. Tip: The filling should be thick enough to hold its shape but not so thick that it overpowers the macaroon.
7. Repeat with the remaining macaroons and filling. Tip: For an extra touch, garnish each macaroon with a small sage leaf before serving.

Crunchy on the outside, chewy on the inside, these macaroons offer a perfect balance of sweetness and herbal freshness. Serve them at your next brunch for a conversation starter, or enjoy them as a midday treat with a cup of tea.

Toasted Coconut Macaroons

Remember those lazy Sunday afternoons when the aroma of something sweet baking in the oven would fill the entire house? That’s exactly what these Toasted Coconut Macaroons bring to mind. I stumbled upon this recipe during a summer getaway, and it’s been a staple in my kitchen ever since, especially when I crave a quick yet indulgent treat.

Ingredients

• For the macaroons:
  • 3 cups sweetened shredded coconut
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1 teaspoon vanilla extract
• For toasting:
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, 3/4 cup sugar, flour, and salt until well combined.
3. Add the egg whites and vanilla extract to the bowl, stirring until the mixture is evenly moistened.
4. Using a cookie scoop or your hands, form the mixture into 1.5-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Lightly sprinkle the tops of the macaroons with the remaining tablespoon of sugar for a crispy finish.
6. Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on the edges.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These macaroons are a delightful mix of crispy on the outside and chewy on the inside, with the toasted coconut adding a deep, nutty flavor. Try serving them with a drizzle of dark chocolate for an extra decadent touch.

Honey Almond Macaroons

Sometimes, the simplest ingredients come together to create something truly magical. That’s exactly what happened when I first stumbled upon the recipe for Honey Almond Macaroons. It was a lazy Sunday afternoon, and I was craving something sweet but not too heavy. These macaroons were the perfect answer, with their delicate crunch and the warm, comforting flavors of honey and almond.

Ingredients

• For the macaroons:
  • 2 cups almond flour
  • 1/2 cup honey
  • 2 egg whites
  • 1/4 tsp salt
• For garnish:
  • 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour and salt until well combined.
3. Add the honey and egg whites to the bowl, stirring until the mixture forms a thick, sticky dough. Tip: If the dough is too sticky, you can chill it in the refrigerator for 10 minutes to make it easier to handle.
4. Using a tablespoon, scoop the dough and roll it into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.
5. Gently press a few sliced almonds onto the top of each macaroon for garnish.
6. Bake in the preheated oven for 15-18 minutes, or until the macaroons are golden brown around the edges. Tip: Keep an eye on them after 15 minutes to prevent overbaking.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Mmm, these Honey Almond Macaroons are a delightful treat with a perfect balance of sweetness and nuttiness. The texture is wonderfully chewy with a slight crunch from the almonds. Serve them alongside a cup of tea for an afternoon pick-me-up, or package them in a cute box for a thoughtful homemade gift.

Cherry Vanilla Macaroons

How many times have I found myself staring at the oven, waiting for these little clouds of joy to puff up just right? Cherry Vanilla Macaroons are my go-to when I need a sweet escape, and today, I’m sharing my foolproof recipe with you.

Ingredients

• For the macaroons:
  • 2 cups shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/4 tsp vanilla extract
  • 1/4 cup dried cherries, finely chopped
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut and granulated sugar until well combined.
3. Add the egg whites and vanilla extract to the bowl, stirring until the mixture sticks together. Tip: If the mixture feels too dry, add another egg white.
4. Fold in the dried cherries gently to distribute them evenly without overmixing.
5. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to shape the macaroons into neat mounds.
6. Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
7. While the macaroons cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
8. Drizzle the glaze over the cooled macaroons.

Zesty and sweet, these macaroons have a chewy center with a crispy exterior. Serve them alongside a cup of herbal tea for a delightful afternoon treat, or pack them in a cute box as a homemade gift.

Pumpkin Spice Macaroons

Can you believe it’s already that time of year again? The leaves are starting to turn, and my kitchen is filled with the warm, inviting aroma of pumpkin spice. Today, I’m sharing my twist on a classic that combines the cozy flavors of fall with the delicate, chewy texture of macaroons. It’s a recipe that came to me during a lazy Sunday afternoon, experimenting with leftover pumpkin puree, and now it’s a staple in my autumn baking lineup.

Ingredients

• For the macaroons:
  • 3 cups shredded coconut
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 2 tsp pumpkin spice
  • 1/4 tsp salt
  • 2 large egg whites
• For the drizzle (optional):
  • 1/2 cup white chocolate chips
  • 1 tsp coconut oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, pumpkin puree, granulated sugar, pumpkin spice, and salt until well combined.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the coconut mixture to keep the air in the batter.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the macaroons are golden brown and firm to the touch.
6. While the macaroons cool, melt the white chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring until smooth.
7. Drizzle the melted white chocolate over the cooled macaroons for an extra touch of sweetness.

Finally, these Pumpkin Spice Macaroons are a delightful mix of chewy and crispy, with a rich pumpkin flavor that’s perfectly balanced by the sweetness of the coconut. I love serving them on a platter with a dusting of extra pumpkin spice for a festive touch at my fall gatherings.

Conclusion

Hooray for homemade treats! This roundup of 22 easy macaroon recipes is your ticket to sweet success, offering a variety of flavors to suit every taste. Whether you’re a baking newbie or a seasoned pro, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!