Name: Classic Coconut Macaroons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g / 7.1 oz coconut flakes, finely shredded and unsweetened; 260 g / 9.2 oz sugar; 5 egg whites; 150 g / 5.3 oz dark couverture chocolate (60% cocoa), e.g. Ghirardelli 60% Cocoa Chocolate Chips

Jump to Recipe Print Recipe

These delicate, chewy coconut macaroons are a Christmas classic – easy to prepare, with only a handful of ingredients.

Classic Coconut Macaroons

Recipe by Anna BembryCourse: DessertCuisine: GermanDifficulty: Simple

Servings

Prep time

minutes

Baking time

minutes

How to make classic German coconut macaroons.

Ingredients

200 g / 7.1 oz coconut flakes, finely shredded and unsweetened
260 g / 9.2 oz sugar
5 egg whites
150 g / 5.3 oz dark couverture chocolate (60% cocoa), e.g. Ghirardelli 60% Cocoa Chocolate Chips

Method

Preheat the oven to 160C / 320F. Line a large baking sheet with parchment paper.
Put coconut flakes, sugar, and egg whites in a small saucepan and roast over a medium flame, stirring constantly, until a sticky, viscous mass is formed.
Allow the mixture to cool down a bit. Then, use a piping bag with a large star icing tip or two teaspoons to place individual macaroons on the baking sheet.
Bake for 20 minutes or until golden. Leave to cool completely on the baking sheet, then carefully remove from the paper.
Melt the couverture over a water bath or in the microwave. Allow to cool down slightly.
To decorate, either dip the base of the coconut macaroons in the couverture and leave to dry on parchment paper or drizzle the tops of the macaroons with the melted chocolate, making a zig-zag motion.