There’s something truly magical about the smell of coconut macaroons, or Kokosmakronen, baking in the oven. These delightful, chewy coconut cookies are a popular holiday treat in Germany, cherished for their simplicity, flavor, and texture. If you’re a coconut lover, you’ll be thrilled by the rich, nutty sweetness of this recipe. In this blog post, I’ll guide you through every step of making these classic macaroons. Let’s dive into the recipe and see how you can bring a taste of German Christmas tradition to your home!
Ingredients You’ll Need for the Coconut Macaroons:
- Egg Whites: Provides structure and acts as the binding agent for the macaroons, helping them hold their shape when baked.
- Sugar: Sweetens the macaroons and helps stabilize the whipped egg whites, giving them a light, chewy texture.
- Shredded Coconut: The main ingredient that gives the macaroons their coconut flavor and chewy texture.
- Dark Chocolate: Optional but used for garnishing. Adds a delicious contrast to the coconut’s sweetness and provides a decorative touch.
You’ll need the following tools for making the Coconut Macaroons:
- Mixing Bowl: To beat the egg whites and combine the ingredients.
- Electric Mixer or Whisk: An electric mixer is ideal for whipping the egg whites to stiff peaks quickly and easily.
- Spatula: To gently fold in the coconut without deflating the egg whites.
- Baking Sheet: For placing the macaroons to bake.
- Parchment Paper or Silicone Baking Mat: To line the baking sheet and prevent the macaroons from sticking.
- Cookie Scoop or Piping Bag: For shaping the macaroons; use a spoon to drop dollops or a piping bag for a more refined look.
- Double Boiler or Microwave-Safe Bowl: For melting chocolate to drizzle over the baked macaroons.
Here is the full Recipe:
Ingredients:
- 3 large egg whites
- 100 grams (½ cup) sugar
- 200 grams (2 cups) unsweetened shredded coconut
- Pinch of Salt
- Melted dark chocolate for drizzling and dipping (as much as you like)
Directions:
Prepare the Egg Whites
- To start, separate your egg whites from the yolks, making sure that no yolk gets mixed in, as this can affect the stiffness of the egg whites. Once you have three egg whites in a clean mixing bowl, beat them on medium-high speed until they form stiff peaks. You want the egg whites to hold their shape without collapsing – this process can take anywhere from 3 to 5 minutes.
- Tip: Use a metal or glass bowl to help the egg whites whip up better. Plastic bowls can hold onto traces of oil or fat, which can interfere with the whipping process.
Add Sugar
- Once your egg whites are at stiff peaks, gradually add in the sugar, a little at a time, while continuing to beat on high speed. Add in a pinch of salt. The sugar should fully dissolve, leaving the egg whites glossy and smooth. You’ll know it’s ready when you can feel no graininess if you rub a small bit between your fingers.
Fold in the Coconut
- Next, gently fold in the shredded coconut with a spatula. The goal here is to mix evenly without deflating the airy egg whites. Be patient and take your time folding the coconut in, ensuring everything is well combined.
Shape the Macaroons
- Once your dough is ready, line a baking sheet with parchment paper. For a more rustic look, use a spoon to scoop small mounds of the mixture onto the baking sheet. If you’d like a more uniform shape, use a cookie scoop or transfer the mixture into a piping bag and pipe small mounds directly onto the parchment.
Bake the Macaroons
- Preheat your oven to 180°C (350°F) and bake the macaroons for about 10-12 minutes, or until they turn a light golden color on top. Watch closely as they bake since the edges can brown quickly. You’re aiming for a light, golden top with a chewy texture inside.
Cool and Decorate
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once they’re completely cooled, it’s time to add the finishing touch: chocolate!
Dip or Drizzle with Chocolate
- Melt your favorite chocolate (dark, milk, or white) over a double boiler or in the microwave. Then, either dip the bottom of each macaroon into the chocolate or use a spoon to drizzle chocolate across the top (or both). The chocolate adds a lovely contrast to the coconut and gives these treats an extra level of indulgence.
Tips & Tricks:
Tips for the Cookies:
- Egg Whites at Room Temperature: Room-temperature egg whites whip up more easily and yield a higher volume, giving your macaroons a lighter, airier texture.
- Fresh Coconut for Maximum Flavor: For best results, use fresh, unsweetened shredded coconut. It has a fresher taste and less moisture than pre-packaged sweetened coconut.
- Get Creative with Flavors: To customize, add a drop of almond extract for a nutty undertone, or a pinch of cinnamon for a warm, spiced twist.
- Watch the Baking Time: These macaroons bake quickly, so keep a close eye on them. The goal is a golden brown top with a soft, chewy center.
- Storage and Shelf Life: Once completely cooled, store your Kokosmakronen in an airtight container at room temperature for up to one week. You can also freeze them for longer storage.
Frequently Asked Questions
1. Can I make these without egg whites?
If you’re looking for an egg-free option, you can experiment with aquafaba (the liquid from a can of chickpeas) as a substitute for egg whites. Three tablespoons of aquafaba roughly equals one egg white.
2. What type of chocolate is best for dipping?
Dark chocolate is traditional, but milk or white chocolate can also be used depending on your preference. Dark chocolate is less sweet, which balances the natural sweetness of the coconut.
3. Can I make smaller or larger macaroons?
Yes! You can shape these cookies to your liking. If you make smaller macaroons, reduce the baking time slightly, and for larger ones, increase it by a few minutes.
4. Are there variations on the classic recipe?
Absolutely! Some bakers like to add chopped nuts, a hint of almond or vanilla extract, or even a bit of rum for a grown-up twist.
Baking these coconut macaroons is more than just making a sweet treat; it’s a way to bring a touch of German holiday magic into your home. German holiday traditions are full of warmth, togetherness, and delicious treats like Kokosmakronen that everyone in the family can enjoy.
These cookies are perfect for gifting, sharing with loved ones, or enjoying with a cup of hot cocoa. Whether you’re familiar with German Christmas traditions or trying them for the first time, Kokosmakronen offer a delicious way to celebrate the season. And, because they’re so simple to make, they’re an excellent recipe to prepare with kids or for a cozy afternoon of baking.
More Baking Ideas:
- Grinch Crinkle Cookies – These bright green cookies are fun, festive, and finished with a sweet sugar heart, making them the perfect treat to spread Christmas cheer.
- Santa Hat Cookies – Adorable and delicious, these Linzer-style cookies are filled with fruity jam and topped with icing for the perfect Santa hat look.
- Melted Snowman Cookies – Fun and whimsical, these sugar cookies feature melted marshmallows and chocolate decorations for a snowman that’s sure to melt your heart.
- Roasted Matcha Cookies – Add a sophisticated touch to your holiday spread with these earthy roasted matcha cookies, topped with a creamy layer and a sprinkle of cinnamon.
- Cinnamon Stars (Zimtsterne) – A German Christmas classic, these star-shaped cookies are made with almonds, hazelnuts, and a sweet glaze, delivering a taste of tradition with every bite.
Watch the recipe video here. Let’s get to baking! Here’s the full recipe:
