German Coconut Macaroons (5 Ingredients)
Traditional German coconut macaroons, aka Kokosmakronen, are quick and easy to make. You only need 20 minutes and 5 simple ingredients to bake a batch of these delicious coconut cookies with a melted chocolate drizzle. In my opinion, the best coconut macaroons are incredibly soft and chewy with a golden brown, crunchy crust. Naturally gluten-free, they not only make a tasty treat during the holiday season but an equally delicious summer snack.
Why you’ll love this coconut macaroon recipe
- Quick and easy recipe: 1 bowl recipe, 5 ingredients, 20 minutes to make.
- Staple ingredients only: No Backoblaten or sweetened condensed milk needed.
- Gluten-free: Naturally gluten-free cookie recipe.
You can learn more about how Germans enjoy the holiday season, aka Weihnachtszeit in German, in my comprehensive Weihnachten guide.
Ingredients and substitutions
Egg whites – Make sure the eggs are at room temperature. The recipe is based on medium-sized eggs.
Sugar – Castor sugar works best for this recipe.
Vanilla – Pure vanilla extract, vanilla syrup, or fresh vanilla bean can all be used.
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.
Variations
- 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 (aka Kokosmakronen). 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.
Recipe FAQs
Due to the egg whites, macaroons are best stored in the fridge in an airtight container once they’re fully cooled down. Add parchment paper between the layers of macaroons to prevent them from sticking to each other. They stay fresh for about 3-4 days.
Yes, you can. They can be stored in the freezer for up to 3 months in a freezer-proof container. Add sheets of parchment paper between the layers to prevent them from sticking to each other.
Remove the meringue cookies from the fridge 1-2 hours before serving. The condensation is absorbed by the sugar making the macaroons extra moist on the inside.
More Christmas recipes
For more festive dishes, make sure to check the following recipes:
If you loved this Coconut Macaroon Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Easy Coconut Macaroons Without Condensed Milk
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 to the macaroons. Let it set and they're ready to be enjoyed!
