German coconut macaroons are called Kokosmakronen and they’re one of the most popular Christmas cookies in Germany. 5 ingredients is all you need to make a batch of these easy and delicious biscuits. These traditional macaroons are incredibly soft and chewy on the inside while the coconut gives them a tropical note and nutty texture. Dipped in or drizzled with melted milk or dark chocolate, these golden, gluten-free macaroons not only make a tasty festive treat but an equally flavorful summer snack.
For more festive German recipe, make sure to check out my non-alcoholic mulled wine, gingerbread cookies, chocolate crossies, and chocolate pecans.
Why you’ll love this recipe
- Quick and easy – one-bowl recipe that only takes 20 minutes to make
- 5 ingredients only – no Backoblaten or condensed milk needed
- Kid-friendly
- Naturally gluten-free
If you love Bounty or Raffaello, this cookie is a must-try!
Ingredients
- Egg whites – Make sure the eggs are stored at room temperature. The recipe is based on medium-sized eggs.
- Sugar – Castor sugar works best for this recipe.
- Vanilla – Vanilla extract, essence, or pure beans can all be used.
- Coconut – Dried unsweetened desiccated or shredded coconut give these macaroons the best texture and flavor.
- Chocolate – Dipping the coconut macaroons or drizzling them with melted milk or dark chocolate is optional but it does make them extra moreish.
How to make Kokosmakronen
- Thoroughly mix the egg whites, sugar, and vanilla by hand until the sugar is dissolved.
- Add the coconut and combine everything well until a sticky dough has formed.
- Shape the coconut macaroons by using an ice cream scoop or tablespoon.
- Bake them for 12-15 minutes at 350F/180C.
Tips
- Combine the egg whites, sugar, and vanilla thoroughly by hand until the sugar is dissolved. You don’t need to beat the egg whites with an electric mixer until they’re stiff.
- Once you’ve folded in the coconut, continue to shape and bake the macaroons straight away or the mixture will get too thick.
- Make sure the oven is up to temperature for the sugar to caramelize during baking. You’re after a slightly crunchy, golden brown outside and a moist and chewy texture on the inside.
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.
- Rum extract provides another flavor dimension.
- Marzipan or almond extract is commonly used in German recipes.
- A drizzle of honey or dash of maple syrup can add another layer of sweetness. Date syrup is another option.
- Top the macaroons with a caramel drizzle.
- Backoblaten are super thin wafers made from starch that can be placed under 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.
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FAQ
How do you store Kokosmakronen?
Due to the egg whites, Kokosmakronen 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.
Can you freeze Kokosmakronen?
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.
How to serve Kokosmakronen?
Remove the cookies from the fridge 1-2 hours before serving. The condensation is absorbed by the sugar making the macaroons extra moist on the inside.
Recipe
German Coconut Macaroons (Kokosmakronen)
20 minutes of your time and 5 ingredients make 1 batch of incredibly soft and chewy coconut macaroons (Kokosmakronen). A popular German Christmas cookie that's naturally gluten-free and 100% delicious.
Ingredients
- 2 egg whites room temperature
- 1/2 cup 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 a baking tray with parchment paper.
- In a large 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 sugar, 1 tsp vanilla extract
- Fold in the desiccated coconut and combine everything well.2 cups desiccated coconut
- Evenly shape the coconut macaroons with an ice cream scoop or tablespoon and place them on the lined baking tray.
- Bake the Kokosmakronen for 12-15 minutes until they're golden brown.
- Let them cool slightly on the tray before transferring them to a cooling rack. Enjoy them as is or dip the base in melted milk or dark chocolate. You can also add a chocolate drizzle.100 g milk chocolate
Notes
Combine the egg whites, sugar, and vanilla thoroughly by hand until the sugar is dissolved. You don’t need to beat the egg whites with an electric mixer until they’re stiff.
Once you’ve folded in the coconut, continue to shape and bake the macaroons straight away or the mixture will get too thick.
Make sure the oven is up to temperature for the sugar to caramelize during baking. You’re after a slightly crunchy, golden brown outside and a moist and chewy texture on the inside.
Nutrition
Calories: 57kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 5mgPotassium: 37mgFiber: 1gSugar: 5gVitamin C: 0.1mgCalcium: 2mgIron: 0.2mg
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