This is my favorite holiday project: Santa Claus macarons that look whimsical on a platter and taste perfectly balanced — crisp, airy shells with a tender chew, buttery coconut filling, and a sweet little touch of royal icing for the face. I discovered this combination while testing gift-box ideas one December; I wanted something that felt festive but wasn't overly rich. The texture contrast between the light almond shells and the soft sugar-cookie buttercream with desiccated coconut gives each bite a little surprise. Every year these reappear at family gatherings and neighborhood cookie swaps, and I'm always asked for the recipe and decorating tips.

I remember the first time I piped the faces: my hands shook a little, but the results were charmingly imperfect, and the kids declared them the best cookies they'd ever seen. The recipe blends classic macaron technique with a nostalgic sugar-cookie–style buttercream — think buttery, slightly toasty coconut notes with a mild almond whisper from the shells. These take some patience, especially during the drying and piping stages, but once you master the macaronage rhythm and the fillings, you'll find the process relaxing and rewarding. They make lovely edible gifts when boxed with tissue paper and a red ribbon.

Ingredients

• Macaron Shells: 1/2 cup Domino® Golden Sugar (about 100 g), about 3 large egg whites (100 g total), 1 cup almond flour (about 105 g), 7/8 cup Domino® Powdered Sugar (about 105 g); optional 1 tsp egg white powder to stabilize meringue. Choose finely ground almond flour (not almond meal) and Domino powdered sugar labeled "confectioners" for the silkiest shells.
• Royal Icing: 1 1/2 cups Domino® Powdered Sugar (about 1 1/2 cups / 187 g), 1 tbsp meringue powder, 4 tbsp water, 2 drops black gel food coloring, 1 drop yellow gel food coloring. Royal icing should be pipeable but firm enough to hold small details on the face.
• Sugar Cookie Buttercream: 1/2 cup all-purpose flour (63 g), 1/2 cup unsalted butter (1 stick, 113 g) at room temperature, 1/4 cup Domino® Golden Sugar (50 g), 1 1/4 cups Domino® Powdered Sugar (about 156 g), 1 tsp vanilla extract, 1/8 tsp almond extract, 1/2 tbsp milk or heavy cream, 1/4 cup desiccated coconut, shredded (about 1/4 cup / 50 g). Toast the coconut lightly for added depth if you like.
• Small extras: a pinch of fine sea salt, gel food coloring for cheeks or hat accents, and sanding sugar if you want sparkle on the hat.

Instructions

Prepare the Dry Mix: Sift the almond flour and powdered sugar together twice into a large bowl. This removes lumps and creates the fine texture needed for smooth shells. Use a fine-mesh sieve and press any stubborn bits through with the back of a spoon. Set aside. Make the Meringue: In a clean, dry mixing bowl, whip the egg whites on medium speed until foamy. If using egg white powder, rehydrate according to package directions first. Gradually add the golden sugar in a slow stream while whipping. Increase speed to high and whip until glossy stiff peaks form — when you lift the whisk the peak should hold and not droop. Total whipping time is usually 5–7 minutes. Macaronage (Fold to Consistency): Fold the sifted dry mix into the meringue in thirds with a silicone spatula. Use broad strokes, scraping the bowl and turning the batter over itself until it flows like lava — a large ribbon should fall back into the bowl and disappear in about 10–15 seconds. Overfolding will create flat shells; underfolding results in peaks when piped. Pipe the Shells: Transfer batter to a piping bag fitted with a plain round tip (about 1/2-inch). Pipe 1.5-inch rounds onto parchment or a silicone mat spaced 1 inch apart. Tap the baking sheet firmly against the counter to release air bubbles and use a toothpick to pop any large bubbles. Let shells rest at room temperature 30–60 minutes until a skin forms and they are no longer tacky to the touch. Bake: Preheat the oven to 300°F (150°C). Bake one sheet at a time for 15–18 minutes; rotate halfway through if your oven has hot spots. The shells should develop feet and lift cleanly from the mat when done. Cool completely before filling. Make the Buttercream Filling: Toast the 1/2 cup flour in a small saucepan over medium heat, whisking until it smells nutty and turns a light tan, about 3–4 minutes; allow to cool. Beat the room-temperature butter and golden sugar until fluffy, then add the cooled toasted flour gradually, followed by powdered sugar, vanilla, almond extract, and milk to reach a spreadable consistency. Fold in desiccated coconut by hand for texture. Make the Royal Icing: Whisk the powdered sugar and meringue powder, then add water one tablespoon at a time until you reach a pipeable but stable consistency. Separate a tiny portion and tint with black gel for eyes and a drop of yellow for buttons or hat highlights. Assemble and Decorate: Pair shells by size. Pipe about 1 teaspoon of buttercream onto the underside of one shell and sandwich. Use a small piping bag or toothpick to add royal-icing details for Santa's face — two small black dots for eyes, a tiny yellow dot for trim, and a little white beard shape. Dust rosy cheeks with a touch of pink petal dust if desired.

Storage Tips

Store finished macarons in an airtight container in the refrigerator for up to 5 days; bring to room temperature for 20–30 minutes before serving to revive texture and flavor. For longer storage, freeze unfilled shells flat for up to 3 months on a tray, then transfer to a freezer-safe container with parchment layers. Thaw in the refrigerator overnight, then allow to come to room temperature before filling and decorating. Avoid leaving them at room temperature for extended periods because the buttercream may soften and the shells can become stale.

Ingredient Substitutions

If almond flour is unavailable, blanched ground almonds can work but may produce slightly grittier shells — however, finely ground blanched almond meal is preferable. For a dairy-free version, substitute palm-shortening–based butter substitute in the buttercream and use a milk alternative like almond milk sparingly; note the filling texture will change. If you need a gluten-free option, these are naturally gluten-free if you use certified gluten-free powdered sugar and flour alternatives for the buttercream (or omit the toasted flour and stabilize with cornstarch). Egg-white powder can be swapped for additional fresh egg whites, but measure by weight for consistency.

Serving Suggestions

Serve these on a festive platter with other small cookies and candies for contrast. They pair beautifully with lightly roasted coffee or a citrusy tea to cut the sweetness. For party platters, place them between parchment layers to avoid sticking. Top each with a small edible glitter or sanding sugar on the hat for extra holiday sparkle, and for elegant events, arrange them in a tiered box for gifting.

Cultural Background

Macarons trace their roots to French patisserie, prized for their delicate shell and contrasting filling. The idea of decorating macarons as characters has become popular in modern pastry shops and home baking communities, turning a classic technique into whimsical edible art. These Santa faces fuse French technique with American seasonal traditions — holiday cookie swaps and gift-giving — creating a portable intersection of both culinary cultures.

Seasonal Adaptations

For winter variations, swap the coconut buttercream for cinnamon-spiced buttercream or peppermint buttercream to create entirely different flavor profiles while keeping the Santa aesthetic. In summer, omit the royal icing details and use fresh fruit curd fillings to keep them light, though stability will decrease. Change color palettes and trims to match party themes — gold dust for New Year’s, pastel trims for winter showers.

Meal Prep Tips

Batch your process: bake a large number of shells in multiple sessions and freeze them unfilled. Make the buttercream and royal icing ahead; royal icing can be stored in an airtight container for a week in the fridge and re-whisked before use. Pack finished macarons in single layers separated by parchment for gifting. If you plan to transport them, secure the container to prevent sliding and avoid stacking heavy items on top.

These Santa macarons are more than a cookie — they’re a small, handmade holiday gesture. Whether you’re gifting neighbors or making a centerpiece for the dessert table, they’ll bring smiles and sweet memories. Try your first batch as practice and then scale up for parties; the techniques carry over to any seasonal character you want to create. Happy piping!