German Coconut Macaroons
German coconut macaroons are quick and easy to make - no condensed milk needed. You only need 20 minutes and five simple ingredients to bake a batch of these delicious soft and chewy cookies.
Servings: 36 cookies
Calories: 57kcal
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
Mix thoroughly: 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 - trust me.
Bake quickly: Once you've folded in the coconut, continue to shape and bake the macaroons straight away or the mixture will get too thick.
Temperature: 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.
Storage: Due to the use of 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. 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.
Nutrition
Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 37mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg
