An almond-and-coconut home variation with softly rough domes, lightly toasted coconut edges and chewy centers.
Coconut Amaretti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 110 minutes: 25 hands-on, 15 chilling or resting, 40 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl, whisk and spatula
- Small cookie scoop
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
An almond-and-coconut home variation with softly rough domes, lightly toasted coconut edges and chewy centers.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the paste
- 1Mix the pasteCombine almond flour, coconut and granulated sugar. Whisk measured whites with vanilla and salt until lightly frothy. Stir into the dry ingredients until evenly damp and cohesive.
Hydrate and scoop
- 2Hydrate and scoopCover and refrigerate for 15 minutes so the coconut takes up moisture. Heat the oven to 325°F (163°C) conventional or 300°F (149°C) fan. Scoop 24 portions, about 20 g each, compact gently into rounded mounds and roll lightly in the powdered sugar.
Bake the mounds
- 3Bake the moundsSet 12 mounds per parchment-lined 13 × 18-inch sheet with 1 inch between edges. Bake sheets separately on the middle rack for 18–20 minutes each, allowing 40 minutes for both. The edges should set and exposed coconut tips become lightly golden.
Cool before lifting
- 4Cool before liftingRest each batch for 10 minutes on its sheet, then cool on a rack for 20 minutes. Give the last batch the full 30 minutes before storage.
Chef’s Science & Pro Tips
Ingredient science
Finely shredded dried coconut combines better than long flakes.
Technique & texture
The measured 75 g of whites accounts for coconut's moisture absorption.
Finishing & serving
Avoid sweetened coconut, which changes both sugar and water content.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Store cooled cookies airtight in a cool dry place. |
| Refrigeration | Not needed for baked cookies | Avoid damp storage that softens the shell. |
| Raw freezing | Not recommended | Prepare the raw egg-white mixture fresh. |
| Baked freezing | Up to 1 month | Freeze fully cooled mounds airtight. |
| Restoring | Before serving | Thaw in the closed container at room temperature. |
Notes
- Finely shredded dried coconut combines better than long flakes. The measured 75 g of whites accounts for coconut's moisture absorption. Avoid sweetened coconut, which changes both sugar and water content. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Are these Italian coconut macaroons?
They are an original almond-amaretti variation with coconut, rather than a claim to a traditional coconut recipe.
Why does the paste need a rest?
Dried coconut absorbs moisture during the short refrigerated rest, making portioning easier.
Can I replace all the almonds with coconut?
No. That would require a different ratio of whites and sugar and a different method.
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