Classic Coconut Macaroons

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


Prep time


Baking time



How to make classic German coconut macaroons.


  • 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


  • 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.

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