There’s something magical about baking at Christmastime. The kitchen fills with warmth, sugar, and the quiet hum of joy. These Santa Claus Macarons capture that feeling perfectly—bright red shells, creamy sugar cookie buttercream, and fluffy coconut trim that looks just like Santa’s suit. They’re whimsical, sweet, and full of Christmas spirit.
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Why You’ll Love These Santa Claus Macarons
These macarons taste like a sugar cookie met a classic almond macaron and decided to throw a holiday party. The shells are crisp yet soft inside. The filling is buttery and smooth with a hint of vanilla and almond. The royal icing adds a playful touch, and the shredded coconut brings the perfect “fur trim.” They’re beautiful, fun, and surprisingly simple once you start.
How to Get a Bright, Vibrant Red Shell
For that bold Santa red, use both gel and powder food coloring. Start with about one tablespoon of red gel, then deepen it with red powder if needed. Keep in mind, the more coloring you use, the longer the shells need to dry. In humid kitchens, allow up to two hours. The surface should feel dry and smooth before baking. This step prevents hollow centers and cracked shells.
Ingredients Overview
Macaron Shell Components
You’ll need almond flour, Domino® Powdered Sugar, Domino® Golden Sugar, and egg whites. The optional egg white powder adds structure and helps in humid conditions.
Sugar Cookie Buttercream Components
This filling uses heat-treated flour, butter, Domino® Golden Sugar, Domino® Powdered Sugar, vanilla, almond extract, and a splash of milk. It tastes like soft sugar cookie dough whipped into frosting.
Royal Icing Components
Made with Domino® Powdered Sugar, meringue powder, and water, this icing creates the black belt and yellow buckle. Add gel food coloring and mix until glossy.
Decorative Elements
Finish with desiccated coconut for Santa’s fluffy coat. It adds both texture and charm.
Step-by-Step: Making the Macaron Shells
Prep & Sifting
Sift almond flour and powdered sugar together twice. This keeps the shells smooth and airy.
Making a Stable Meringue
Whisk egg whites and sugar (and egg white powder if using) over simmering water until the sugar melts. Whip on high until stiff peaks form—about 13 to 15 minutes.
Macaronage: Getting the Perfect Batter
Fold in the dry mixture and food coloring. The batter should flow like lava and form a ribbon when dropped.
Piping, Drying & Baking
Pipe circles on parchment-lined trays. Tap trays to release air bubbles. Rest until dry to the touch, around two hours. Bake one tray at a time at 300ºF for 15–20 minutes. Let cool completely before filling.
Making the Sugar Cookie Buttercream
Heat-treat flour at 350ºF for five minutes, then cool. Beat butter and sugars for about five minutes until fluffy. Add flour, vanilla, and almond extract. Adjust with milk for a soft, creamy texture. If it’s too thin, mix in a little more powdered sugar.
Making & Coloring the Royal Icing
Whip powdered sugar, meringue powder, and water until smooth and glossy. Divide and tint one portion black and the other yellow. Keep covered with plastic wrap so it doesn’t crust. Use small round tips for clean lines.
Decorating the Santa Shells
Pipe a black line across each red shell for Santa’s belt. Let dry. Then, add a small yellow buckle in the center. Allow the icing to set before assembling.
Assemble the Macarons
Pipe a swirl of buttercream on the bottom shell. Gently press the decorated shell on top. Roll the edges in shredded coconut for Santa’s signature trim. It’s a small touch, but it makes them unforgettable.
Storage & Make-Ahead Tips
Store macarons in the fridge for up to five days. The texture improves after resting overnight. Freeze in airtight containers for up to two months. Let thaw in the fridge before serving.
Santa Claus Macarons Recipe Card
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Santa Claus Macarons | Amazing Christmas Cookie Magic
- Total Time: 1 hr 40 mins
- Yield: 22 macarons 1x
- Diet: Vegetarian
Description
Festive Santa Claus Macarons with sugar cookie buttercream, royal icing belts, and coconut trim. Perfect Christmas cookies full of color, cheer, and classic flavor.
Ingredients
**Macaron Shells**
100g Domino® Golden Sugar
4g egg white powder (optional)
100g egg whites
105g almond flour
105g Domino® Powdered Sugar
1 tbsp red gel food coloring
**Sugar Cookie Buttercream**
1/2 cup all-purpose flour (63g), heat-treated
1/2 cup unsalted butter (113g)
1/4 cup Domino® Golden Sugar (50g)
1 1/4 cups Domino® Powdered Sugar (156g)
1 tsp vanilla extract
1/8 tsp almond extract
1/2 tbsp milk or heavy cream (optional)
**Royal Icing**
1 1/2 cups Domino® Powdered Sugar (187g)
1 tbsp meringue powder
4 tbsp water
2 drops black gel food coloring
1 drop yellow gel food coloring
**Decoration**
1/4 cup desiccated shredded coconut (50g)
Instructions
1. Sift powdered sugar and almond flour together.
2. Preheat oven to 300ºF (or 270ºF convection). Line two baking trays.
3. Whisk sugar and egg white powder over simmering water until sugar melts.
4. Add egg whites and whip in a stand mixer until stiff peaks form (13–15 minutes).
5. Fold in dry mixture and food coloring until batter flows smoothly in a figure-8.
6. Pipe 1.5-inch rounds on lined trays. Tap trays to release air bubbles.
7. Let macarons rest until fully dry to the touch (~2 hours).
8. Bake one tray at a time for 15–20 minutes. Let cool completely.
9. For the buttercream, heat-treat flour at 350ºF for 5 minutes and cool.
10. Beat butter and sugars for 4–5 minutes until smooth.
11. Add cooled flour, vanilla, and almond extract. Adjust with milk or sugar as needed.
12. Make royal icing by whipping sugar, meringue powder, and water until glossy.
13. Divide and tint one portion black and one yellow.
14. Pipe a black belt across the red shells. Let dry.
15. Add a small yellow buckle. Let set.
16. Pipe buttercream on one shell, top with decorated shell.
17. Roll edges in shredded coconut for the “fur trim.”
18. Refrigerate for up to 5 days or freeze for up to 2 months.
Notes
Use both gel and powder coloring for a strong red.
Egg white powder helps in humid weather.
Let shells form a thick skin before baking to prevent cracks.
Macarons taste better after resting overnight in the fridge.
- Prep Time: 2 hrs
- Cook Time: 40 mins
- Category: Christmas Cookies
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
More Such Recipes
If you love festive baking, try Peppermint Bark Brownies for a festive holiday twist.
You might also enjoy Red Velvet Cupcakes with Cream Cheese Frosting – a Christmas classic or Chocolate Crinkle Cookies Recipe for a chewy, cocoa-rich bite.
For colorful holiday fun, check out Patriotic Bomb Pop Cupcakes for fun and festive colors.
FAQ
Why are my macaron shells cracking?
Cracked shells usually mean they didn’t dry long enough or the oven was too hot. Let the shells rest until they form a strong skin before baking.
How can I speed up drying time in a humid kitchen?
Use a fan nearby or place trays in a cool, air-conditioned area. Avoid moisture and direct sunlight. Patience pays off here.
Can I make the buttercream or icing ahead of time?
Yes. You can make both up to three days ahead. Keep them covered in the fridge, then bring to room temperature before using.
Final Thoughts
These Santa Claus Macarons are more than cookies—they’re little moments of holiday joy. Bake them with your kids, share them with friends, or box them as gifts. They’ll remind you that baking is about warmth and wonder as much as flavor.
For more Christmas inspiration, follow along on Pinterest or join the baking fun on Facebook.