
Delicate almond shells filled with a tender sugar-cookie buttercream and finished with cheerful royal-icing details — Santa Claus macarons perfect for holiday gifting and parties.

This recipe for Santa Claus macarons has been my holiday showstopper ever since I first tried piping tiny Santa faces on a rainy December afternoon. I discovered the combination when I wanted something more whimsical than standard macarons — the same crisp, airy almond shells but with a sugar-cookie flavored filling that tastes like a warm holiday kitchen. The shells are light with a glossy sheen and the centers are pillowy; paired with the buttercream, each bite is both festive and surprisingly balanced.
I remember the first time my family tasted these: my niece insisted one must be saved for Santa, my husband declared them the best macarons he'd ever had, and the neighbors stopped by unannounced because the aroma of toasted coconut and browned butter seemed to travel two houses down. The tiny piped royal-icing details — little black eyes and a yellow buckle — turn a delicate French-style sandwich into a playful holiday character. This guide walks you through every step, from macaronage technique to how to hold your piping bag for the best Santa shapes.
Personally, the best part is how children respond — tiny eyes light up at the sight of Santa-shaped sweets. Making these became an annual ritual in my kitchen: music, a pot of tea, and a stack of cooling trays. We always end up with a few imperfect ones we keep for ourselves because they taste just as wonderful as the picture-perfect sandwich cookies.
My favorite thing about this batch is the contrast: the clean almond flavor of the shell with the warmly spiced, slightly toasty buttercream and coconut. It feels like a cookie you might find at a holiday bake sale, but better — because you know every ingredient and can tweak the sweetness or extracts to suit your family.
Keep finished sandwiches in a single layer or separated with parchment in an airtight container. Refrigerate up to 5 days; for longer storage freeze unfilled shells in a rigid container for up to 3 months. Thaw frozen shells at room temperature inside their container to avoid condensation. For assembled cookies, refrigeration prevents the buttercream from softening too much: allow them at least 30 minutes at room temperature before serving so the filling regains creaminess.
If you need a nut-free option, almond flour can be replaced with a commercially available nut-free fine flour blend, though texture will change and the flavor will be less almond-forward. For dairy-free, swap butter for plant-based stick butter and use non-dairy milk; note that texture and setting time will vary. If you prefer a classic chocolate filling, substitute a chocolate ganache for the buttercream at a 1:1 weight ratio, chilled to piping consistency.
Serve these as part of a festive dessert platter with spiced tea, mulled wine, or espresso. Place a few in decorative boxes for neighbor gifts, or arrange on glass cake stands for holiday parties. Garnish the platter with fresh cranberries and rosemary sprigs for a seasonal touch. For a kid-friendly display, make a decorating station and let little ones add edible glitter or sprinkles to plain royal-iced faces.
Macarons have their roots in European confectionery, most notably French patisserie, though related meringue cookies date back centuries. The sandwich format — crisp shell with a soft filling — became a symbol of refined baking. My Santa twist borrows that elegant shell and pairs it with the familiar American sugar-cookie flavor, bridging a European technique with nostalgic holiday flavors.
For winter, add a pinch of ground ginger or cinnamon to the buttercream for a warm spice note, or fold in finely chopped candied orange peel. In spring, swap the coconut for lemon zest and use pale pink royal icing to create bunny or floral faces. For a chocolatey holiday variation, add 1 tablespoon cocoa to the almond mixture and use chocolate buttercream filling.
Toast and cool the flour and coconut ahead of time; make the buttercream a day early and keep refrigerated. Bake shells the day before and store them in airtight boxes layered with parchment. On the day of serving, fill and decorate for the freshest look. For gifting, assemble and allow royal icing details to dry completely before wrapping in cellophane or placing in boxes with tissue.
These Santa Claus macarons are as joyful to make as they are to eat. They invite creativity, teach patience with technique, and reward you with bite-sized holiday charm. Try a test batch to dial in your oven and humidity conditions, then enjoy spreading a little sweet cheer.
Sift dry ingredients twice to remove lumps and improve shell smoothness.
Tap the piped tray firmly on the counter twice to release air bubbles and prevent hollow shells.
Allow piped shells to form a skin before baking; if the surface sticks to your finger, keep resting.
Bake one sheet at a time for most even heat exposure unless you know your oven bakes evenly.
Toast the coconut and flour for deeper flavor in the buttercream.
This nourishing santa claus macarons recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Rest shells at room temperature until a skin forms and they no longer stick to your finger. In humid climates this may take longer.
Yes — freeze unfilled shells up to 3 months. Thaw fully in a sealed container before filling.
Use room-temperature egg whites for better volume and to reduce whipping time.
This Santa Claus Macarons recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Sift almond flour and powdered sugar together at least twice to ensure a smooth texture for the shells and to remove any larger bits.
Beat room-temperature egg whites with granulated sugar and optional egg white powder to glossy, firm peaks. Proper peaks give the batter structure during folding.
Fold dry mix into the meringue gently until batter flows in a ribbon that settles in 10–15 seconds; avoid overmixing to keep some air for lift.
Pipe 1 1/4-inch rounds on parchment, tap trays to release air and let rest until a skin forms; time depends on humidity (20–40 minutes typical).
Bake at 300°F (150°C) for 12–14 minutes, rotating halfway for even color; shells are done when tops are set and 'feet' have formed.
Toast flour and coconut, cream butter and sugar, then incorporate toasted flour, powdered sugar, extracts and milk to reach piping consistency.
Match shells by size, pipe about 1 teaspoon of buttercream onto one shell and sandwich. Smooth edges if needed for a clean look.
Pipe small facial details using a fine tip and colored gels; allow royal icing to dry 1–2 hours before storing or packaging.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@yummyhues on social media!


Light, crisp rice paper rolls filled with vermicelli, tofu or shrimp and vibrant vegetables—air-fried to golden perfection for a healthy, speedy snack or appetizer.

Crispy, lightly sweet apple sticks coated in panko and cinnamon, ready in minutes from the air fryer. A simple, family friendly snack or dessert.

Crispy, cinnamon-kissed apple sticks air-fried to golden perfection — a quick snack that tastes like dessert, but feels delightfully fresh.

Leave a comment & rating below or tag @yummyhues on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.