German Coconut Macaroons Kokosmacronen Recipe

There’s something incredibly satisfying about whipping up a batch of coconut macaroons that are crispy on the outside and perfectly chewy on the inside—it’s like a sweet little celebration of simplicity with a touch of indulgence, especially when you decide to go wild and dip them in dark chocolate!

I enjoy making these delightful German Coconut Macaroons, or Kokosmakronen, which combine desiccated coconut with beaten egg whites and granulated sugar. The result is a naturally sweet, gluten-free treat.

I use vanilla in a recipe adapted from my mother-in-law. I think the hint of vanilla enhances their flavor.

However, I do not simply fold the vanilla into the mixture. Instead, I mix it into the egg whites before they are folded into the coconut mixture.

I think doing it this way makes for a more even distribution of flavor.

German Coconut Macaroons Kokosmacronen Recipe Ingredients

• Desiccated Coconut: High in fiber and healthy fats, adds chewy texture.
• Egg Whites: Rich in protein, create a light, airy structure.
• Granulated Sugar: Adds sweetness and aids in caramelization.
• Vanilla Extract: Enhances flavor with aromatic sweetness.
• Dark Chocolate: Optional antioxidant-rich finish for a bittersweet contrast.

German Coconut Macaroons Kokosmacronen Recipe Ingredient Quantities

• 200g desiccated coconut
• 3 large egg whites
• 150g granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• Optional: 100g dark chocolate for dipping

How to Make this German Coconut Macaroons Kokosmacronen Recipe

1. Ensure that your oven is set to 160°C (320°F) and that a baking sheet is ready with parchment paper.

2. In a big mixing bowl, mix together the desiccated coconut, granulated sugar, and a dash of salt.

3. Add the vanilla extract and egg whites to the dry ingredients.

4. Thoroughly mix everything together until the ingredients are well combined and the mixture holds together.

5. Using a small cookie scoop or your hands, form from the mixture small mounds or balls, about
1.5 inches in diameter, and place them on the prepared baking sheet.

6. Make sure to space the macaroons a small distance apart from each other for even baking.

7. The macaroons should be cooked in a preheated oven for 15-18 minutes, or until they are golden brown on the outside.

8. Take the macaroons out of the oven and let them cool on the baking sheet for a couple of minutes. Then, transfer them to a wire rack to cool completely.

9. If you want, you can wait until the macaroons cool before melting the dark chocolate in the microwave or double boiler.

10. Optional: Dip the bottoms of the cooled macarons in melted chocolate and place them on parchment paper to set.

German Coconut Macaroons Kokosmacronen Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring spoons
6. Kitchen scale or measuring cups
7. Small cookie scoop or your hands
8. Wire rack
9. Microwave or double boiler (if melting chocolate)
10. Microwave-safe bowl or heatproof bowl (if melting chocolate)

FAQ

• Q: Can I use sweetened coconut instead of desiccated coconut?It is optimal to use unsweetened desiccated coconut to keep the macaroons from becoming too sweet. If all you have is sweetened coconut, then decrease the amount of sugar you use a bit.
• Q: How do I know when the egg whites are properly whipped?A: Beat the egg whites until they hold stiff peaks, meaning when you lift the beaters, the egg whites stand up firmly without collapsing.
• Q: Can these macaroons be made in advance?A: Yes, they can be kept in a room-temperature airtight container and last up to 7 days or in a frozen state up to 3 months.
• Q: How do I melt the chocolate for dipping?A: In a bowl safe for microwaves, melt the chocolate. Do this in intervals of 30 seconds, stirring between each interval, until the chocolate is completely smooth. Use a double boiler if this more traditional method of melting chocolate is preferred.
• Q: Why is salt included in the recipe?A: The flavors in the macaroons are set to increase and reach their full potential with the inclusion of a pinch of salt. It’s a balance thing.
• Q: Is there an alternative to vanilla extract?An almond extract can be used instead of a different flavor profile, but use that sparingly as it is more potent than vanilla.

German Coconut Macaroons Kokosmacronen Recipe Substitutions and Variations

Desiccated coconut: Use shredded coconut in place of desiccated coconut for a macaroon with more texture.
Coconut sugar or light brown sugar: Replace granulated sugar with these for a different sweetness profile.
Almond extract: Substitute with vanilla extract for a nutty flavor.
Dark chocolate: Substitute milk or white chocolate if you prefer a sweeter variation.
Egg whites: Substitute with aquafaba for a version that is vegan.

Pro Tips

1. Whip the Egg Whites: Before mixing them with the dry ingredients, lightly whip the egg whites until frothy to help the mixture hold together better and provide a lighter texture to the macaroons.