Kokosmakronen (German Coconut Macaroons)
User Reviews
5
Kokosmakronen (German Coconut Macaroons)
Description
Kokosmakronen feature a light, airy texture from whipped egg whites combined with the toasted coconut’s nutty flavor. Toasting the coconut beforehand enhances the macaroons’ depth without changing their moist crumb. Placing the dough on Back Oblaten (thin wafers) prevents sticking and adds a delicate crisp base, a traditional German technique.
They bake to a golden brown, which can be adjusted for preference—lighter for a softer chew or darker for more toasted coconut notes. After cooling, they can be coated in chocolate, which complements the coconut’s richness.
These macaroons are best served at room temperature and make suitable treats for holidays, coffee breaks, or gifting. The recipe provides clear guidance on baking and optional chocolate finishing.
Ingredients
- 4 egg white
- 3/4 cup granulated sugar
- 1 packet vanilla sugar can substitute 3/4 teaspoon vanilla extract, vanillezucker
- 1/8 teaspoon salt
- 3 1/2 cups coconut unsweetened, shredded
- 8 ounces dark chocolate optional), chopped (or about 1 1/3 cup chocolate chips, or milk or white chocolate; for dipping or drizzling
- 40 size 40mm Back Oblaten (see blog post for reasons these are used), for GF omit the Oblaten
Instructions
- Preheat the oven to 325 F and line two baking sheet with either parchment paper or a silicone mat. Distribute 40 Back Oblaten on the baking sheets.
- In a dry skillet, toast the coconut over medium heat for a few minutes until roughly half of the coconut turns golden. This step is optional but it brings out more of the coconut flavor. Transfer the coconut to a plate to cool.
- In a mixing bowl beat the egg whites until they're foamy then add the salt and vanilla sugar. Gradually add the granulated sugar as you continue to beat the egg whites. Beat until stiff peaks form. Gently fold in the coconut.Use two spoons or a medium cookie scoop to evenly distribute the mixture onto the Oblaten.Bake the coconut macaroons on the middle shelf of the oven for 25-30 minutes until they're golden brown. How brown you let your macaroons get is up to you. Some prefer them paler, some browner to bring out more coconut flavor. Transfer the coconut macaroons to a wire rack to cool completely.
- If dipping the macaroons in chocolate, gently melt the chocolate in the microwave, stirring every 20 seconds, or over a double boiler until smooth. Dip and/or drizzle each macaroon and set them on parchment paper to fully set. Once set, transfer them to an airtight container. The Kokosmakronen will keep for up to a week. You can also freeze them for up to 3 months (layer them between parchment paper to avoid sticking) and let them thaw at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40macaroons
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1macaroon | |
| Calories | 104kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 16mg | 1% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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