German Coconut Macaroons (Kokosmakronen)

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