German Coconut Macaroons (Kokosmakronen)

Magic happens when fragrant coconut flakes, egg whites, and sugar come together.

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With this basic recipe, you will easily succeed in making those crisp and light German Christmas cookies.

German Coconut Macaroons (Kokosmakronen)

  • Servings: about 80 macaroons
  • Difficulty: easy
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  • 200 g / 7.1 oz unsweetened, finely shredded coconut
  • 4 egg whites
  • 200 g / 7.1 oz fine sugar
  • 1 tablespoon vanilla sugar
  • a pinch of ground cinnamon
  • about 50 g / 1.8 oz dark chocolate, melted
  1. Roast the shredded coconut in a non-stick skillet over medium heat, until golden. Stir occasionally to avoid burning. Transfer onto a plate and set aside to cool down completely. Line 2 baking sheets with baking parchment. Position the rack in the middle of the oven and preheat the oven to 140°C / 285°F.

  2. Using an electric mixer fitted with a whisk whip the egg whites on high speed until peaks form. Add sugar, vanilla sugar and cinnamon and briefly whisk at the highest speed. Using a spatula, very gently fold in the shredded coconut (do not stir).

  3. Dollop heaping teaspoons of the macaroon mixture onto the prepared baking sheets (Use a second teaspoon to push the batter onto the baking sheet).  Bake 20 – 25 minutes.

  4. Pull the macaroons with the baking parchment onto a cooling rack and let cool down completely. Drizzle the tops of the macaroons with melted chocolate, making a zig-zag motion to decorate.


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