Chewy Coconut Ricotta Almond Macaroons

Why You’ll Love This Recipe

These macaroons are unlike traditional versions thanks to the addition of ricotta cheese, which adds moisture and richness to every bite. They’re simple to make with minimal ingredients and require no special equipment. Whether you’re baking for holidays, entertaining guests, or just craving something sweet and satisfying, these cookies are a delicious choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweetened shredded coconut
• Almond flour
• Ricotta cheese
• Egg whites
• Granulated sugar
• Vanilla extract
• Almond extract (optional, for deeper almond flavor)
• Salt

Optional for garnish:

• Sliced almonds
• Melted dark or white chocolate for drizzling

Directions

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, almond flour, and a pinch of salt.
3. In another bowl, whisk together ricotta cheese, sugar, egg whites, vanilla extract, and almond extract until smooth.
4. Add the wet mixture to the dry ingredients and stir until well combined. The mixture should be sticky but hold its shape when scooped.
5. Use a small cookie scoop or tablespoon to form mounds of dough and place them on the prepared baking sheet.
6. Optionally, press a few sliced almonds on top of each mound.
7. Bake for 20–25 minutes, or until the edges are golden and the tops are lightly browned.
8. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
9. If desired, drizzle cooled macaroons with melted chocolate.

Servings and timing

This recipe yields about 20 macaroons.
Prep time: 10 minutes
Bake time: 20–25 minutes
Cooling time: 10 minutes
Total time: 40–45 minutes

Variations

• Dip the bottoms in melted chocolate for a decadent finish.
• Use lemon or orange zest for a citrus twist.
• Add mini chocolate chips to the batter for extra indulgence.
• Swap almond flour for finely ground hazelnuts for a different nutty flavor.
• Make them smaller for bite-sized party treats—just reduce the baking time by 5 minutes.

Storage/Reheating

Store cooled macaroons in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. To enjoy warm, reheat briefly in a low oven (300°F/150°C) for 5 minutes or microwave for 10–15 seconds.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but you may want to increase the sugar slightly to balance the flavor and moisture.

Do I need to drain the ricotta?

If your ricotta is very wet, drain it slightly using a cheesecloth or fine sieve to avoid overly moist batter.

Can I make these macaroons dairy-free?

You can try using a dairy-free ricotta alternative, but texture and flavor may vary.

Are these macaroons gluten-free?

Yes, they are naturally gluten-free when using certified gluten-free almond flour.

Can I use whole eggs instead of egg whites?

Egg whites help bind and create structure. Whole eggs may make the cookies too soft and dense.

Why are my macaroons spreading too much?

The dough may be too wet. Chill it for 15–20 minutes before baking, or check that your ricotta isn’t too watery.

Can I freeze the dough instead of the baked cookies?

Yes, scoop the dough into mounds and freeze on a tray. Once solid, store in a freezer bag and bake directly from frozen, adding 2–3 minutes to the bake time.

How do I know when the macaroons are done?

They should be golden around the edges and lightly browned on top. The center will firm up as they cool.

Can I use coconut flour instead of almond flour?

Coconut flour is highly absorbent and not a direct substitute. Stick with almond flour or use another nut flour.

Can I make these nut-free?

Yes, omit the almond flour and replace with extra coconut. The texture will be slightly different but still chewy and delicious.

Conclusion

Chewy Coconut Ricotta Almond Macaroons are a delightful twist on a classic treat—simple to make yet rich in flavor and texture. With their crisp edges and soft centers, they’re perfect for sharing, gifting, or enjoying with a cup of coffee or tea. These cookies prove that gluten-free baking can be both easy and indulgent.

Chewy Coconut Ricotta Almond Macaroons

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Chewy Coconut Ricotta Almond Macaroons are moist, tender cookies made with shredded coconut, almond flour, and ricotta cheese for a soft and chewy texture. Naturally gluten-free and easy to make, these treats are perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 40–45 minutes
• Yield: 20 macaroons
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 2 cups sweetened shredded coconut
2. 3/4 cup almond flour
3. 1/2 cup ricotta cheese (drained if watery)
4. 2 large egg whites
5. 1/2 cup granulated sugar
6. 1 tsp vanilla extract
7. 1/4 tsp almond extract (optional)
8. 1/4 tsp salt
9. Optional for garnish:
10. Sliced almonds
11. Melted dark or white chocolate for drizzling

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Instructions

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

1. In a large bowl, combine sweetened shredded coconut, almond flour, and salt.
2. In another bowl, whisk together ricotta cheese, sugar, egg whites, vanilla extract, and almond extract until smooth.
3. Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
4. Use a small cookie scoop or tablespoon to form mounds and place them on the prepared baking sheet.
5. Press a few sliced almonds on top of each mound if using.
6. Bake for 20–25 minutes or until edges are golden and tops are lightly browned.
7. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, drizzle with melted chocolate if desired.

Notes

• Chill the dough for 15–20 minutes if it’s too soft or spreading too much.
• Drain ricotta if it’s overly wet to avoid soggy cookies.
• Dip bottoms in chocolate for an elegant finish.
• Store in an airtight container for freshness.
• Freeze scooped dough for make-ahead baking.

Nutrition

• Serving Size: 1 macaroon
• Calories: 110
• Sugar: 8g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 5mg