Introduction

Kokosmakronen, or coconut macaroons, are delightfully chewy and sweet treats perfect for any occasion. With a simple mix of shredded coconut and whipped egg whites, they offer a light texture and tender bite. This easy recipe will have you enjoying homemade macaroons in no time.

Delicious Kokosmakronen Recipe: Easy Coconut Macaroons! Recipe - Recipe Image

Ingredients

2 cups unsweetened shredded coconut
3 egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
Chocolate (optional, for dipping)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
Step 2: In a clean, dry mixing bowl, beat the egg whites until soft peaks form, about 3-5 minutes.
Step 3: Gradually add the sugar while continuing to whisk until stiff peaks and a glossy meringue form.
Step 4: Gently fold in the shredded coconut and vanilla extract using a spatula, being careful not to deflate the egg whites.
Step 5: Using two spoons or a small ice cream scoop, form small mounds of the mixture and place them on the prepared baking sheet, leaving space between each mound.
Step 6: Bake in the preheated oven for about 15-20 minutes or until the tops are golden brown.
Step 7: Once baked, remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 8: If desired, melt chocolate and dip the bottoms of the macaroons into the melted chocolate, then let them set on parchment paper.

Tips & Variations

For extra flavor, add a pinch of salt or a teaspoon of almond extract along with the vanilla.
Use dark or milk chocolate for dipping to customize sweetness and richness.
Ensure your mixing bowl and beaters are completely clean and dry for best egg white volume.
Try adding chopped nuts or dried fruit for added texture.

Storage

Store coconut macaroons in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. When ready to enjoy, bring them to room temperature or warm gently in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened shredded coconut instead of unsweetened?

Yes, but reduce the sugar slightly to prevent the macaroons from becoming overly sweet.

Do I need to use fresh egg whites or can I use pasteurized ones?

Fresh egg whites whip better, but pasteurized egg whites can be used if you prefer for safety. Just ensure they reach stiff peaks for the best texture.

Delicious Kokosmakronen Recipe: Easy Coconut Macaroons! Recipe

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★★★★★

4.9 from 59 reviews

This Delicious Kokosmakronen recipe offers an easy and delightful way to make classic coconut macaroons. These sweet treats feature a light, airy meringue base combined with shredded coconut, baked to golden perfection. Optionally, you can enhance them by dipping the bottoms in melted chocolate for an extra layer of indulgence. Perfect for festive occasions or everyday snacking.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: About 20–24 macaroons 1x
Category: Dessert
Method: Baking
Cuisine: German
Diet: Gluten Free

Ingredients

Scale

Macaroons

2 cups unsweetened shredded coconut
3 egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract

Optional

Chocolate (for dipping)

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to ensure the macaroons do not stick during baking.
Beat Egg Whites: In a clean, dry mixing bowl, whisk the egg whites until they form soft peaks, which should take about 3 to 5 minutes.
Add Sugar: Gradually add the granulated sugar while continuing to whisk the egg whites until they reach stiff peaks and form a glossy meringue.
Fold in Coconut and Vanilla: Gently fold the shredded coconut and vanilla extract into the meringue using a spatula, taking care not to deflate the mixture.
Shape Macaroons: Use two spoons or a small ice cream scoop to form small mounds of the mixture and place them spaced out on the prepared baking sheet.
Bake: Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the tops of the macaroons turn a nice golden brown.
Cool: Remove the baking sheet from the oven and allow the macaroons to cool for a few minutes before transferring them to a wire rack to cool completely.
Optional Chocolate Dip: If desired, melt chocolate and dip the bottoms of the cooled macaroons into the chocolate. Place them back on parchment paper and let the chocolate set before serving.

Notes

Use fresh egg whites and a clean bowl to achieve the best meringue results.
For an extra crunchy texture, toast the shredded coconut lightly before mixing.
Store macaroons in an airtight container at room temperature for up to 3 days.
Chocolate coating is optional but adds a delicious contrast to the sweet coconut flavor.
For a nut-free version, ensure the chocolate used is processed in a nut-free facility.

Keywords: coconut macaroons, kokosmakronen, coconut cookies, easy coconut dessert, gluten-free dessert, egg white meringue, chocolate dipped macaroons