German Coconut Macaroons
Traditional German coconut macaroons, known as Kokosmakronen, are super quick and easy to make in just 20 minutes with 5 simple ingredients – no condensed milk needed. Soft and chewy with a crunchy crust, these coconut cookies a must-bake, not just during the festive season.
During my studies I went through a bit of a coconut macaroon phase and made these Kokosmakronen all the time. Since then it’s more of an annual occasion during December but these naturally gluten-free coconut cookies obviously make a tasty treat all year round.
You can learn more about how Germans enjoy the holiday season, aka Weihnachtszeit in German, in my comprehensive Weihnachten guide.
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German Coconut Macaroons
Ingredients
- 2 egg whites room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups desiccated coconut dried and unsweetened
- 100 g milk chocolate optional
Instructions
- Preheat the oven to 350F (180C) and line two cookie sheets with parchment paper.
- In a large mixing bowl, thoroughly mix the egg whites, sugar, and vanilla by hand until the sugar has fully dissolved. You don't need to beat the egg whites until they're stiff. Simply combine everything well by hand for 2-3 minutes.2 egg whites, 1/2 cup granulated sugar, 1 tsp vanilla extract
- Gently fold in the desiccated coconut and combine everything well into a sticky white mixture.2 cups desiccated coconut
- Evenly shape the coconut macaroons with a small cookie scoop or tablespoon and place them on prepared baking sheets.
- Bake the macaroons for 12-15 minutes until they're golden brown. Let them cool slightly on the tray before transferring them to a wire rack.
- To melt the chocolate, you can either use a microwave or a double boiler. In the microwave, heat the chocolate in short intervals on low heat, stirring between each one. If you're using a double boiler, gently melt the chocolate over simmering water, stirring consistently until smooth.100 g milk chocolate
- Dip the base into the melted chocolate or add a drizzle it over the macaroons. Let it set and they're ready to be enjoyed!
Notes
Nutrition
Ingredients and substitutions
Eggs – Make sure the eggs are at room temperature. The recipe is based on medium-sized eggs.
Coconut – Dried unsweetened coconut give these macaroons the best texture and flavor. You can use coconut flakes, desiccated or shredded coconut. Use a food processor to create a finer texture if the pieces are too big.
Chocolate – Dipping the coconut macaroons or drizzling them with melted milk or dark chocolate is optional but it does make them extra moreish. You can melt chocolate chips or bar cut into chocolate chunks.
My top 5 coconut macaroon tips
- Toast the desiccated coconut slightly for extra flavor, color, and crunch.
- Spice up your macaroons with a dash of cinnamon.
- Coconut and citrus are a popular flavor combination. Add lemon, lime, or orange zest to the dough.
- Marzipan or almond extract is commonly used in German coconut macaroon recipes. Perfect for the holiday season!
- Backoblaten are super thin wafers made from starch that can be placed bottoms of the macaroons. They’re edible and prevent them from sticking to your tray. I prefer mine without, simply wait until they’re fully cooled down before moving them off the tray.