This Easy Almond Macaroon Cookie Recipe is a delicious foolproof treat bursting with the rich, nutty flavor of almonds and boasting a chewy texture that will leave you craving more. With just four simple ingredients and easy-to-follow steps, you'll be indulging in homemade almond bliss in no time!
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Springtime means starting to plan for Passover or Easter. I am always on the lookout for easy dessert recipes that I can share with family and friends.
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I first saw these almond macaroon cookies in one of my Passover cookbooks and had to try my hand at making them. They are crunchy on the outside, chewy on the inside, and gluten-free, which is a perfect combination for our family. My husband has a love affair with almond cookies!
While these are perfect for Passover, or for those who follow a gluten-free lifestyle, we keep these on hand as a healthy nibble year-round. They pair perfectly with any main course but my favorites are with Keto Lemon Chicken, Grilled Cuban Flank Steak, Boneless Beef Ribs, Recipe For A Chuck Roast In A Crock Pot, or Creamy Dijon Mustard Chicken!
Almond macaroons originated in the Middle East, Italy, and Greece. They were enjoyed as a sweet treat for special occasions and holidays.
In Jewish cuisine, almond macaroons have a significant presence during Passover due to their flourless nature and they symbolize the unleavened nature of Passover desserts. Today, almond macaroons remain a beloved dessert worldwide, cherished for their simplicity, versatility, and their delightful almond flavor.
Why You Will Love This Recipe
- Easy Recipe - this is a simple recipe that comes together quickly
- Four Ingredients - almonds, egg whites, sugar, and almond extract
- Bakes quickly - in under 25 minutes
Ingredients
You will need the following ingredients to make this almond macaroon recipe:
See the recipe card for quantities.
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Additions & Substitutions
Additions:
- Coconut Almond Macaroons: add shredded sweet coconut to the almond mixture for a tropical twist on the classic recipe.
- Chocolate-Dipped Almond Macaroons: dip the bottoms, or one of the sides, of the baked almond macaroons in melted chocolate. You can use dark, milk, or white chocolate for added variety. My husband tells me that Nutella-dipped almond cookies are even better!
- Citrus-Almond Macaroons: add citrus zest, such as lemon or orange, into the almond mixture to infuse the cookies with a bright, refreshing flavor. Consider using a different extract such as a lemon extract in place of the almond extract.
- Chocolate Chip Almond Macaroons: add a ½ cup of your favorite chocolate chips to the almond mixture.
- Almond Macaroon Sandwiches: sandwich a layer of jam or ganache between two almond macaroons to create a sandwich cookie. Raspberry or apricot jam pairs particularly well with the almond flavor.
- Almond Macaroon Tart Crust: press the almond macaroon mixture into a tart pan to create a gluten-free crust for tarts or pies and then fill with your favorite filling like the one from our Nutella Tart.
- Almond Macaroon Ice Cream Sandwiches: flatten the almond macaroon dough into discs and bake them until golden brown. Once cooled, sandwich a scoop of ice cream between two macaroon cookies for a tasty summer treat.
- Almond Macaroon Truffles: roll the almond macaroon mixture into small balls and dip them in melted chocolate and top with your favorite toppings.
- Spiced Almond Macaroons: incorporate warm spices like cinnamon, nutmeg, or cardamom into the almond mixture for a cozy, aromatic twist.
- Almond Macaroon Bars: press the almond macaroon mixture into a baking dish to create the base for bars or squares.
Substitutions
- Nuts: substitute some of the almonds with other nuts such as pecans, walnuts, or hazelnuts for a different flavor. You can also mix different types of nuts for a unique twist on the classic.
- Flavor Extracts: try other extracts like vanilla, coconut, or rum to add depth to the macaroons and change the flavor profile.
- Sweeteners: you can use alternative sweeteners such as honey, maple syrup, or coconut sugar instead of granulated sugar for a different sweetness profile. This may alter the texture of the macaroons slightly.
How To Make This Almond Macaroon Cookie Recipe: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350 degrees. Prepare cookie sheets with either a dusting of matzo cake meal, parchment paper sprayed with non-stick spray, or Silpat mats. Grind the almonds with a cup of sugar in a food processor fitted with a metal blade or coffee grinder until it becomes a fine powder. If continuing by hand, place the almonds into a large mixing bowl and continue. If using a food processor, leave the almonds in the work bowl.
Step 2: Add the remaining sugar and the egg whites, one at a time. Process until a paste is formed that can be manipulated by hand. Add the almond extract.
Step 3: Using 1 ½-inch cookie scoop or 1 ½ tablespoons of dough, form a ball the size of a small plumb by rolling it between your hands. Shape the dough into a pear shape by pinching the top.
Step 4: Place on the prepared baking sheet wide side down. Add a sliced almond on top of the cookie. Let them rest in the refrigerator for 10 minutes. Bake 20-25 minutes until golden brown. Let cool completely on the cookie sheet before removing them and then moving them to a wire rack.
Recipe Tips
- Once you have ground almonds you do not need to continue to use a food processor or coffee grinder. Simply continue with the recipe in a bowl, by hand.
- Use the highest quality of almond extract you can find, making sure there are no extra ingredients. I like this brand.
- Do not skip the resting period in the refrigerator. This helps the dough come together and keeps the dough from spreading during baking.
- The dough is messy and difficult to handle. The less handled the better. While I don't do this, for best results you may want to consider wearing gloves so the mixture doesn't stick to your hands.
Confidence Tip
Cool Completely: Once baked, allow the macaroons to cool completely on the baking sheet before removing them. This helps them firm up and makes them easier to handle.
Storage And Reheating
- Storage - store almond macaroons in an airtight container at room temperature for up to 3-4 days.
- Reheating - thaw any frozen macaroons in the refrigerator before enjoying.
- Freezing - you can freeze them for up to 2 months.
Recipe Frequently Asked Questions
While they sound similar, a macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut or ground almonds.
No. There are different flavors and textures of macaroons. Almond macaroons have no coconut in them while coconut macaroons do. The texture is very different as the ingredients are different.
The first recorded use of macaroon was in 1600's, and it originated from the Middle French word macaron via the Italian maccarone (“cake or biscuit made of ground almonds”). This recipe follows the Greek version which was called Maranchinos.
Delicious Desserts
These almond macaroon cookies are one of the easiest macaroon recipes I have found. They are chewy cookies made with blanched almonds and egg whites.
I hope you love this recipe for Easy Almond Macaroon Cookie Recipe. If you make this recipe please be sure to leave a comment and a rating so I know how you liked it!
Enjoy, xo!
Easy Almond Macaroon Cookie Recipe (GF)
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Equipment
Ingredients
- 2 ½ cups blanched sliced almonds
- 2 ¼ cups sugar
- 4 egg whites
- ¼ teaspoon almond extract
- ¼ cup sliced, toasted almonds for topping
Instructions
- Preheat the oven to 350°
- Prepare your baking sheet by either sprinkling the sheet with matzo cake meal, parchment paper sprayed with non-stick cooking spray, or using a Silpat mat.
- Grind the almonds with 1 cup of sugar in a food processor fitted with a metal blade or coffee grinder, until the almonds resemble a fine powder.
- If continuing by hand, place the almonds into a large mixing bowl and continue. If using a food processor, leave the almonds in the work bowl.
- Add the rest of the sugar to the bowl. Add one egg white at a time and process the almond mixture in between each egg. Process until a paste has formed and the mixture can be worked by hand.
- Add the almond extract and combine or process.
- Using a 1 ½ inch cookie scoop or 1 ½ tablespoons of dough, roll the mixture in your hands to form a ball. Pinch the top of the ball to create a pear shape. Place the dough wide-side down on the prepared cookie sheet.
- Let rest in the refrigerator for 10 minutes minimum.
- Bake 20-25 minutes until golden brown. Cool completely before moving to a wire rack and/or storing in an airtight container on the counter.
Meggen says
Fantastic cookie.
Made for my family. Super simple. Perfect texture & sweetness.
Gwen Wolken says
Thanks! Glad you liked them!
Amanda Young says
Can almond paste be used in lieu of the blanked almond/sugar mixture?
Gwen Wolken says
Thank you for asking! Unfortunately, you can not replace the blanched almonds with almond paste. Almond paste is used to make flavorings and fillings but not as an actual base for a cookie. The cookie just wouldn't work.
Kim says
Made these Almond Macaroons the other day for dessert after some Lemon Chicken and they were the perfect ending to the meal! The chewy texture and almond flavor are so satisfying. Can't wait to try them with some chocolate dipping sauce next time.
Kimmy says
We made these Easy Almond Macaroon Cookies yesterday and they were delicious! So simple to make with only 4 ingredients, and they turned out perfectly chewy and bursting with almond flavor. These are definitely going into my recipe box for quick treats.
Sierra says
I totally fell in love with these almond macaroons! They were so delicious and I love that they're so easy to make too! I can't wait to try it again!
Rosenda says
I tried the coconut almond macaroons variation by adding shredded coconut to the mix. It was fun, very tropical, and just delicious. I must admit, handling the dough was a bit mess. I ended up with bits of almond mixture stuck to my fingers! Next time, I'll definitely heed the advice to wear gloves for a cleaner experience.
Fern says
These were delicious and so simple! My 10 year old even helped! Love the macaroon texture and the almond flavors.
Jo says
With just four ingredients, these cookies are easy to make! They turned out with the perfect balance of sweetness, love the nutty flavor!
Chantelle says
The cookies were so moist and had the perfect chewy texture. And allowing them to cool fully on the baking sheet was helpful in maintaining their shape. I'll definitely making these again the next time I crave cookies!
Irene says
I made these almond macaroons last night, and they turned out amazing! The texture was spot on crispy on the outside and chewy inside. Plus, the almond flavor was just perfect.
Celestine says
The cookies are so crispy on the outside and chewy on the inside just how a macaroon should be. And my fav part is the nutty flavor of the almonds it left me wanting more. Yum! I'll definitely get enough to make a double batch next time!
Vee says
Totally enjoyed snacking on this almond macaroons! I added some dessicated coconut for added texture and flavor. Such a winner!
Glenda says
Your almond macaroon cookies were a real hit! We need all our treats for the grandkids to be gluten-free. I loved having a safe option to give them. Thanks for the recipe!
Anonymous says
Ah, these look amazing! Love that these are gluten free. Perfect with a cup of chai 🙂