These German-style coconut macaroons are so easy you can whip them up as a dessert in minutes. It’s a great gluten-free snack for any special occasion, and pretty much everyone can enjoy these macaroons, so serve them to your family and friends whether they are gluten-free, have allergies, or are just looking for a quick sweet dessert recipe.
These are authentic, original German coconut macaroons that I learned from my mother. The recipe is really easy to follow and the outcome is perfect!
Macaroons are a type of cookie that originated in the 16th century. They are made from ground almonds, egg whites, and sugar, that are mixed together and then baked in a mold until dark brown and dry. They are known as the German-style macaroon because of their similar appearance to the cookies that were made by German women during the World War II era. Macaroons are popular in many parts of the world, especially in countries such as the Phillipines, where they are known as Baloncitos. Although they are very simple to make, many people find the process to be difficult. This is due to the fact that the finished result requires intricate pinching, and the cookies can be difficult to remove from the
These Coconut Macaroons Are Incredibly Simple!
Are you looking for a simple holiday baked treat that you can prepare in no time? Only four ingredients are needed to make these simple coconut macaroons, known as Kokosmakronen in German.
These chewy coconut macaroons are loaded with fresh shredded coconut, sugar, beaten egg whites, and vanilla essence, and are delightfully sweet and faintly crunchy on the exterior.
These coconut macaroons, like other traditional German Christmas sweets, don’t stay long on any dessert dish!
Easy coconut macaroons are soft on the inside and chewy on the exterior.
It’s no secret that coconut macaroons are popular across Europe.
Although this kind of macaron is said to have originated in Italy, coconut macaroons have been popular in Germany and Austria for generations.
Are you looking for more Christmas goodies? Try our Stollen, German gingerbread cookies, and Pfeffernüsse, or look through our other Christmas cookie recipes from across the world!
They’re known as Kokosmakronen in Germany, and Lisa remembers eating them at her grandparents’ home over the holidays.
In Austria, they are known as Kokosbusserl, which literally translates as “coconut kisses”!
Whatever you name them, you’ll be able to whip up delectable sweets in no time with this simple coconut macaroon recipe.
We’ll wait while you try to resist this platter of simple coconut macaroons.
There are, of course, other coconut macaroon recipes out there. Condensed milk is used in certain recipes, while other tastes and fragrances, such as almond extract, are used in others.
Our macaroons are scented with vanilla and coconut, and we believe they’re just right.
If desired, after baking, sprinkle semi-sweet melted chocolate on top for additional design and a complementary chocolate flavor.
How to Make Coconut Macaroons in a Flash
You can find the recipe card at the bottom of this article if you’re intending to create coconut macaroons (for the holidays or simply for your own pleasure).
You may view the coconut macaroon process pictures right below if you want to follow along with process photographs since you want to watch the stages as you go.
Take your eggs and separate them.
To begin, separate your eggs and place the whites in a medium mixing basin.
Set aside the egg yolks. You may use them in a variety of recipes, such as making your own German Egg Liqueur.
When lifting the beaters, you should notice “little mountains” of egg whites.
Using the regular beaters on your electric mixer, whip the egg whites until firm.
There are two methods to determine whether the egg white is firm enough:
- When you flip your bowl over down, the egg white does not slip.
- You lift your beaters out of the eggwhites, forming “little mountains” that remain put (see photo above).
Combine the shredded coconut and the sugar in a bowl.
Mix the shredded coconut with the sugar in a separate dish and whisk with a spoon.
You may also use shredded coconut that has already been sweetened. You’d have to decrease the quantity of sugar you consume – or not use any at all – in that scenario (depending on how sweet the shredded coconut is).
Add the vanilla essence to the mixture.
For added flavor, add the vanilla essence to the egg whites in the mixing bowl.
Combine the shredded coconut and sugar in a mixing bowl.
Then, using a spatula, gently fold the coconut-sugar mixture into the egg whites.
Because you don’t want the egg whites to deflate, it’s critical that you handle them carefully.
Fold until everything is thoroughly mixed.
We like to fold in the coconut mixture in a spiral motion until everything is thoroughly mixed.
Place the dough on a parchment-lined baking sheet.
Preheat your oven to 300 degrees Fahrenheit and prepare your baking sheet(s) by lining them with parchment paper.
To make the cookies, you may use two spoons or a piping bag with a wide tip. We typically use two tiny spoons since it is the most convenient.
For each coconut macaron, use around a teaspoon of dough. We don’t want the coconut macaroons to be flat cookies, so don’t flatten the dough with your spoon.
Ready to bake coconut macaroons!
Because the coconut macaroons may expand somewhat in size, space them out slightly on the parchment paper.
Bake them for about 20 minutes on the center rack of your oven, or until they are slightly golden (see photo below for reference).
Macaroons made with coconut straight from the oven.
Remove them from the oven after they’ve finished baking and put them on a cooling rack to cool completely.
As previously stated, you may pour melted chocolate over the cooled coconut macaroons for added taste.
Look at those beautiful coconut macaroons that are so simple to make!
If your coconut macaroons flattened in the oven, it’s most likely because you didn’t beat the egg whites well enough or folded them too quickly.
Another explanation may be that your mixer’s bowl or beaters were greasy, or that while separating the eggs, part of the egg yolk fell in the egg whites.
Both of these factors make it harder for the egg white to stiffen completely. This is crucial for the coconut macaroons to be light and airy.
Tips for Storing Coconut Macaroons
Keep your coconut macaroons cold and dry in a container with a cover, such as a cookie pan (e.g. your garage or basement). It’s not a good idea to keep them in the fridge!
Your coconut macaroons will not dry out this way, and you will be able to enjoy them for around two weeks.
- 4 medium-sized eggs
- 1 pound of white sugar
- 2 cups unsweetened shredded coconut
- 1 teaspoon extract de vanille
- Remove the eggs from the shells. In a larger mixing bowl, place the egg whites, and in a small mixing dish, place the egg yolks. The egg yolks may be used in another recipe.
- With the regular beaters of your electric mixer, beat the egg whites for about 5 minutes, or until firm. When you lift your beaters, “little mountains” develop and remain in the egg whites, indicating that they are firm enough. Set your mixer away after that.
- Combine the sugar and shredded coconut in a separate dish.
- In the same dish as the egg whites, add the vanilla essence. Then, using a spatula, gently fold the sugar-coconut mixture into the egg whites until well combined. Fold the egg whites gently and in a spiral motion to maintain the egg whites thick and airy.
- Preheat the oven to 300°F and line one or more baking sheets with parchment paper.
- To put the coconut macaroons on the parchment paper, use two tiny spoons or a piping bag with a wide tip. Per coconut macaroon, we use around a teaspoon of dough.
- Bake the coconut macaroons for 20 minutes on the center rack of the oven. They should have a little brown color to them, but not be dark or burnt!
- Remove the coconut macaroons from the oven and cool completely on a cooling rack.
- Coconut macaroons are often prepared in Germany with baking wafers called Oblaten at the bottom. We didn’t use them in this dish since they’re tough to come by in North America.
- Again, be cautious while folding the shredded coconut into the egg whites to avoid deflating the firmness of the egg whites by overmixing or violently mixing. Be kind with yourself!
- This dish may also be made using sweetened coconut. If that’s the case, you’ll need to cut down on the sugar (if any at all). It would be excessively sweet if you used sweet shredded coconut and used the same quantity of sugar as stated above.
Information about nutrition:
Approximately 42 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 51 calories 3 g total fat 2g Saturated Fat 0g trans fat 0g of unsaturated fat 16 milligrams of cholesterol 8 milligrams sodium 6 g carbohydrate 1 gram of fiber 5 g sugar 1 gram of protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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In todays world there are certain foods that are hard to find, and I am talking about in Germany of course. Macaroons are one of those people. I don’t know how it came to be but in my country they were not all that popular. I think it was only the German people who knew about them and loved them. They used to be all over in the streets and you could find them as little snacks during the day. I used to buy them but then I just thought that I could make them too. I tried lots of recipes but still they did not taste the same like in Germany. There was something missing. So one day I just decided to go with my own recipe which I thought was really good. I could. Read more about german christmas cookies coconut and let us know what you think.