Almond-Coconut Macaroons, St. Patty’s Day Style

Happy St. Patrick’s Day! It’s fairly easy to find dairy-free dessert recipes these days, but not quite as easy to find St. Patrick’s Day dessert recipes that are dairy-free. I found a super easy recipe for macaroons, and decided to add a holiday touch by adding green food coloring and green sprinkles. 

Almond-Coconut Macaroons

Yield: 8 cookies


  • 1/3 cup sugar
  • 1 large egg white
  • 1 cup unsweetened shredded coconut
  • 1/4 cup whole almonds, chopped
  • 1/2 tsp pure vanilla extract
  • a few drops of green food coloring
  • green sprinkles
  • pinch of coarse salt


  1. Preheat oven to 350 degrees. Use non-stick baking sheet, or spray regular baking sheet with cooking spray.
  2. In a large bowl, whisk together the sugar and egg white. Stir in all of the remaining ingredients except the sprinkles.
  3. Form dough into eight 2-tablespoon mounds, and drop each onto baking sheet, 2 inches apart. Top with green sprinkles and bake until golden-brown on bottoms and edges, about 15 minutes. Let cool on baking sheet for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.

* I only had sweetened coconut, so I reduced the amount of sugar added.

These ended up oozing all over the pan while cooking. They still tasted good (very sweet!) but looked a bit messy.

Source: Adapted from


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