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Cookie Monster Macarons Recipe
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5 from 1 vote

Macaron Cookie Monster Cookies

These Macaron Cookie Monster Cookies have got to be the cutest cookie EVER! These macarons are such a fun and delicious treat for your little Sesame Street fans and adults love these as well! 

Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: cookies
Cuisine: French
Keyword: cookie monster
Servings: 20 filled macarons
Author: Jill



  • 3 large egg whites
  • 2 cups powdered sugar
  • 1 cup almond flour
  • 3 Tbsp granulated sugar
  • blue gel food coloring


  • 1 cup unsalted butter softened
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch salt


  • candy eyes
  • miniature chocolate chip cookies Cookie Crisp Cereal works well


  • Preheat the oven to 350 degrees.
  • In a large bowl, sift the almond flour and icing sugar. Mix it well with a spatula.
  • To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute).
  • Gradually add the sugar teaspoons at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. At this point, incorporate the blue food coloring (please note that the color might be less vibrant after baking, so slowly add more until you get your desired color. Gel coloring is recommended as the colors are more vivid.) Continue to beat until stiff peaks form.
  • Add the meringue to the sifted ground almond flour mixture. Using a spatula, fold and mix until you get a molten-like mixture and drips down like a ribbon when lifted. 
  • Transfer the batter to a piping bag with a round tip and pipe out equal sized circles (Approximately 1 inch) on parchment paper or a baking mat placed on a baking pan.
  • After piping, knock the bottom of the pan against a flat surface to get rid of air bubbles.
  • Let the outer shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
  • Bake for 10 - 13 minutes. Let cool completely.


  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat until fully blended. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.


  • On one side of the macaron shell, pipe the filling. On the other, squeeze a bit of filling on one corner of the shell. This will be the "glue" that holds the mini cookie and macaron shells together.
  • Sandwich the mini cookie and filling between two macaron shells. 
  • Add a two dots of the filling on top and press on the candy eyes.
  • Press a miniature chocolate chip cookie in between both cookies.
  • Serve and Enjoy!


Serving: 20g