Thank you so much for stopping by today! I’m beyond excited to share this recipe with you because it’s not just another cookie—it’s a bite of sunshine. Imagine the sweet scent of coconut mingling with the rich nuttiness of almond and the soft creaminess of ricotta. These Coconut Almond Ricotta Macaroons are soft and chewy on the inside, slightly crisp on the outside, and filled with that tropical, melt-in-your-mouth magic.

If you love recipes that are equal parts simple and indulgent, you’re in for a treat! And hey—if you’re not already on my email list, make sure to subscribe so you never miss another warm, from-my-kitchen-to-yours recipe.

Overview of Recipe Content

What is it?
These macaroons are a twist on the classic coconut cookie—infused with almond flour for extra nuttiness and ricotta for an irresistibly moist, tender texture. They’re the kind of cookie that makes you close your eyes for a second bite.

Why you’ll love it:

Easy, one-bowl mixing.
Perfect for tea time, dessert tables, or gifting.
Gluten-free friendly.
Naturally sweetened with a touch of honey.

Flavor profile:
Sweet, nutty, tropical, and creamy—think coconut cream pie meets almond biscotti.

Seasonal perk:
Perfect for spring picnics, summer gatherings, or as a cozy winter treat with hot tea.

Ingredients:

1 cup shredded coconut
1 cup ricotta cheese
½ cup almond flour
½ cup sugar
¼ cup honey
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt
2 egg whites

Tools Needed:

Mixing bowl
Electric mixer or whisk
Baking sheet
Parchment paper
Cookie scoop or tablespoon

Suggested substitutions:

Swap ricotta with mascarpone for a richer flavor.
Replace almond flour with hazelnut flour for a new twist.
Add chocolate chips or dip baked cookies in melted chocolate.

How to Make Coconut Almond Ricotta Macaroons

Preheat & prep: Set your oven to 325°F (165°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, stir together shredded coconut, almond flour, sugar, and salt.
Add wet ingredients: Add ricotta, honey, vanilla, and almond extract. Stir until everything is well incorporated.
Whip egg whites: In a separate bowl, whisk egg whites until soft peaks form.
Fold in gently: Using a spatula, fold whipped egg whites into the coconut mixture until combined—don’t overmix, we want that airy lift!
Scoop & shape: Use a cookie scoop to portion onto your baking sheet, leaving space between each.
Bake: Bake for 20–25 minutes, until edges are golden and tops are slightly firm.
Cool & enjoy: Let them cool completely before transferring to a plate (they’ll firm up as they cool).

What to Serve with Coconut Almond Ricotta Macaroons

A hot cup of Earl Grey tea or cappuccino.
A side of fresh mango slices for a tropical vibe.
A drizzle of dark chocolate for a dessert platter.

Tips for Making It Perfect

Use full-fat ricotta for the best texture.
Make sure egg whites are at room temperature for better whipping.
Don’t overbake—these cookies should stay soft in the middle.

Storage Instructions

Room temperature: In an airtight container for up to 3 days.
Refrigerator: Up to 1 week.
Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.

General Information

Macaroons have been a beloved treat in many cultures, from Italian almond-based amaretti to the coconut-heavy versions popular in American bakeries. This version combines the Italian flair of ricotta with the tropical sweetness of coconut.

Frequently Asked Questions

1. Can I make these dairy-free?
Yes—swap ricotta for dairy-free ricotta or thick coconut yogurt.

2. Do I have to whip the egg whites?
It gives a lighter texture, but you can skip it for a denser cookie.

3. Can I use sweetened coconut?
Yes, but reduce the added sugar slightly to balance sweetness.

Conclusion

These Coconut Almond Ricotta Macaroons are chewy, soft, and packed with flavor that instantly transports you to a sunny, breezy afternoon. If you loved this recipe, you might also enjoy my Lemon Ricotta Pancakes, Almond Flour Chocolate Chip Cookies, Coconut Cream Pie