11 macaroon cookie recipes

Lemon curd coconut macaroons with bright citrus centers spooned into chewy meringue cookies. Five ingredients, no flour, naturally gluten-free.

Pillowy coconut macaroons fold toasted shredded coconut into a glossy meringue base, then bake into chewy, golden-edged mounds. Six-ingredient flourless cookies with crisp edges and soft centers.

Classic almond macaroons made with almond paste and stiff egg whites. Chewy centers with crisp edges, these gluten-free cookies release easily with a wet towel trick.

Instead of a rich butter cookies, make some macaroon made of egg whites, coconut, pecans and chocolate. They are so chocolaty and delicious, a little bit crunchy at the inside and slightly chewy on the outside. Perfect sweet treats at holidays.

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

Almond orange macaroons made with blanched almonds, sugar, egg whites, and orange flower water. The naturally gluten-free Mediterranean cookie with a chewy interior and crisp golden top.

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Lightened almond macaroons with wheat germ replacing almond paste, baked at ultra-low temperature. Only 30 calories per cookie with crisp, airy texture.

Much lighter than regular cookies, but still tasted great. These macaroons were not as sweet, which is what I prefer. If you are looking for a gluten-free cookie recipe that doesn't sacrifice yumminess, this recipe fits the standard.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Light, crisp almond meringue cookies made with just 4 ingredients: egg whites, a touch of sugar, almond extract, and wheat germ. Slow-baked until dry and airy, these diabetic-friendly macaroons satisfy a sweet tooth without the guilt.