Coconut Almond No Bake Macaroons

These coconut almond no bake macaroons are delicious, coconutty bite sized treats you can make in 10 minutes.

Do you know the difference between a macaroon and a macaron? Because here I was, completely confused why some people were spelling it with two “o’s” and others with one. But then sometimes the 1 “o” spelling would be associated with the coconut ones and other times the egg white cookie sandwich looking ones even further throwing me off. So in case you’re all confused like me, here is the official statement on these things:

Coconut almond no bake macaroons

These are macaroons. These are macarons. Wikipedia, it knows all.

Two o’s or one, they’re both insanely delicious.

Coconut almond macaroons

These just happen to be way less complex than their egg white, pastry piping bag and filling cousin, the macaron.

Ashley recently found a way to make these coconut delights no bake. So I copied. Except I ditched the chocolate peanut butter route and went full out coconut/almond.

Remember those coconut popsicles with the grainy pieces of shredded coconut inside? I say remember like they don’t exist anymore, which I’m sure they do, I just haven’t had one since I was a kid. But yeah, these taste exactly like those. And those taste exactly like a tropical vacation. Therefore these = tropcial vacation.


Coconut almond no bake macaroons

You should be.

Coconut Almond No Bake Macaroons

Coconut Almond No Bake Macaroons

Yield: 10 servings
Prep Time: 10 minutes
Total Time: 10 minutes

These Coconut Almond No Bake Macaroons are delicious, coconutty bite sized treats you can make in 10 minutes.


  • 3/4 cup unsweetened shredded coconut
  • 3 tablespoons almond meal
  • 1 1/2 tablespoons coconut butter, melted
  • 1 tablespoon maple syrup
  • 2 tablespoons chopped almonds
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 tablespoon milk


  1. Combine coconut, almond meal, chopped almonds and salt in a medium bowl. Stir together.
  2. Add remaining ingredients except for milk and stir together with a spatula or your hands.
  3. If you need it, (if mixture comes together enough without it, omit) add the milk so that the dough is of a consistency that will stick together enough and hold it's shape.
  4. Fill a tablespoon with the mixture and pack down tightly. Carefully remove the mixture using your fingers to "pop" it out of the tablespoon onto a parchment lined sheet.
  5. Keep refrigerated.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Lightly adapted from Edible Perspective


    1. Running to the Kitchen Post author

      I probably would try a nut butter instead of coconut oil or maybe half and half instead. Or, make your own coconut butter b/c it’s just the coconut flakes swirled around in the food processor (like a nut butter) for a few minutes!

  1. Cait's Plate

    Haha – I’ve actually always secretly wondered the difference myself but never wanted to ask. Thanks for shedding light on that situation for us kitchen dunces :)

  2. Averie @ Averie Cooks

    So pretty and delicate-looking! I went through a no-bake macaroon stage a few years ago where I combined coconut flakes with just about every type of sweetener/binder and flour combination I could come up with. I was calling them macaroons and had a French woman write in and give me a full lesson in terminology and food labeling :)

    1. Running to the Kitchen Post author

      Haha, I bet you did! The internet generally does not let that stuff slide ;) You should see some of the feedback on the one paleo recipe I have on here even though I was joking with most of the stuff I said about it in the post.

    1. Running to the Kitchen Post author

      I wanted to dip them in dark chocolate but I scavenged my pantry for a plain dark chocolate bar and came up empty handed! How tragic is that?!

  3. Tamara

    Oh wow, these look amazing! Lucky me, I’ve been looking for an excuse to buy almond extract…

    I’ve never had a macaron, I don’t believe, but I adore macaroons! And I don’t eat chocolate, so these are right up my alley.

  4. Beth @ Tasty Yummies

    These look amazing. I think I need to make some ASAP! But I am with you – I know that I don’t have any chocolate in the house and to me coconut without chocolate is totally tragic. Gonna have to grab some chocolate tomorrow and whip these up. Thanks for sharing.

    1. Running to the Kitchen Post author

      haha, I am NOT talented enough for the other kind! Funny enough, we were served those at a wedding this weekend which I shoved in my face the second the plate was down. I love those freakin things so much.

  5. Heidi @ Food Doodles

    Oooh, yummy! I’ve been meaning to try these! I’ve also been meaning to give macarons a try for years now, but it’s much more likely that I’ll try these in the near future. They look so good! Plus I love coconut :D

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  7. Tiffany

    These look great! So funny about the one and two ‘o’s! I learned the hard way when I was corrected when ordering macarons and called them macaroooooons! The look I got from the guy behind the counter. Puhlease! Who knew!

  8. Lana

    Hi, the picture looks delicious! I tried making it and the “dough” came out flaky and would not stick together (even after adding milk). Was yours flaky as well? I was not able to make “cookies” out of these ingredients. Thanks.

    1. Running to the Kitchen Post author

      Mine does not come out flaky when I make these. It’s not totally wet, but when stuffed into a tablespoon and “popped” out, it holds it’s shape no problem. Did you use the exact same ingredients or make any substitutions?

      1. Lana

        yes, followed your recipe exactly with all tablespoon/teaspoons for the ingredients; I will put it in the fridge to see if the “dough” will hold itself better. Thank you!

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  10. Traci

    I LOVE how easy these are to make and that there is not a lot of sweetener or almond flour. I didn’t have coconut butter (and didn’t want to wake the littles with the food processor) so I used approx. 1TBS cashew butter and 1/2 TBS coconut oil. I heated the honey, coconut oil, and cashew butter slightly to mix them together with the vanilla extract (subbed for almond extract, too). I used chopped pecans instead of almonds. They definitely packed into the TBS and popped out with a little tap. They didn’t however stay together when picking them up. I’ll see if that changed after being refrigerated though. It doesn’t really matter to me though; they taste so good that I don’t think I’m going to bother shaping them next time….maybe I’ll just press them into a thin bar, place in fridge, then break off pieces…..or just eat with a spoon at room temperature (I know my boys would like that!). Thanks for a fun, versatile, and healthy recipe :-)

  11. Pete

    Thank you for a great recipe. They go well with a glass of coconut water.
    I added a table spoon of homemade orange marmalade for an added flavour.


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