These delicious German coconut macaroons called Kokosmakronen are made with just 4 simple ingredients! And an optional dip in melted chocolate makes them irresistible. Plus you don't have to whip eggs whites to soft peaks for this recipe, which means it's practically foolproof!
What are Kokosmakronen?
Traditional German coconut macaroons are made with dried shredded coconut, egg whites, and granulated sugar. As a bonus, they’re dipped in melted bittersweet or dark chocolate for "Kokosmakronen mit Schokolade" which helps to balance the sweetness in each cookie, similar to my German nut corner bars and almond horn cookies.
Now, these delicious coconut cookies are popular in Germany around Christmas time. But trust me, Kokosmakronen taste amazing any time of the year!
What's the Difference Between American and German Macaroons?
German coconut macaroons differ from American macarons in a few ways. For starters, while they have a similar look & texture compared to American macaroons, they're not quite as sweet. In fact, I tested this recipe 3 times before finally perfecting it, since we'll use unsweetened shredded coconut is instead of sweetened coconut (for a more subtle flavor), and no sweetened condensed milk (for a less moist/wet texture).
Growing up in Germany, I wasn’t a major fan of coconut. These seemed like "adult cookies", so I’d usually reach for iced gingerbread hearts instead. But after expanding my culinary horizons, I absolutely love these easy coconut macaroons!
Why This Recipe Works
Unsweetened coconut prevents these macaroons from tasting sickly sweet. And sweetened coconut contains more moisture than unsweetened coconut. I tried this recipe with sweetened coconut, but the macaroons melted and oozed from the bottom in the oven... yikes!
The eggs are only whipped with sugar for a minute to become smooth. Some recipes call for whipping the egg whites to soft peaks to create meringue. However, I found that this can result in dry macaroons. Plus whipping egg whites to soft peaks takes longer, and I want my cookies like, 5 minutes ago.
Hungry for more easy cookies with minimal ingredients? Try my 3 ingredient brown sugar cookies or 2 ingredient peanut butter cookies!
Let's Gather Our Ingredients
- Egg whites - Binds the coconut together, and keeps the texture light and moist.
- Granulated sugar - Sweetens the macaroons and helps whip some air into mixture.
- Vanilla extract - Enhances the flavors of the other ingredients; you could substitute other flavors like almond extract.
- Unsweetened shredded coconut - I don't recommend swapping in sweetened shredded coconut, which will add too much moisture.
- Bittersweet or dark chocolate - Optional to dip the baked macaroons into, for a rich flavor to compliment the sweet coconut flavor.
Let's Make German Coconut Macaroons Together!
1. Beat the egg whites, sugar & vanilla until it forms a foamy mixture.
3. Scoop about 1½ tablespoons of the mixture into a dome onto a baking sheet.
5. Allow the cookies to cool.
7. Dip the bottom of each macaroon in the melted chocolate.
2. Gently mix in the unsweetened shredded coconut.
4. Bake for 20 minutes, until the macaroons are golden on the top and sides.
6. Melt your chocolate.
8. Allow the chocolate to harden for at least 1 hour.
Macaroon Baking Tips & Variations
- Time Saver: You don’t need to pre toast the shredded coconut before adding it to the mixture. It’ll turn golden and develop a toasted flavor while baking in the oven.
- Storing: Store cooled cookies in an airtight container so they stay soft and moist. They'll usually last at room temp for up to 4 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
- Oblaten: Often small edible paper baking wafers called Oblaten are placed on the baking sheet. This helps prevent the macaroons from sticking, but they’re usually expensive and hard to find in the U.S. And I found that good ol' parchment paper or a silicone baking sheet will prevent your macaroons from sticking just fine!
Kokosmakronen - 4 Ingredient German Coconut Macaroons
Equipment
Ingredients
- 3 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3½ cups unsweetened shredded coconut
- ¾ cup bittersweet or dark chocolate chips (about 4 ½ ounces) (optional)
Instructions
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, use an electric hand whisk or a stand mixer with the whisk attachment to beat the egg whites, sugar, and vanilla on medium-high speed. Beat just until it forms a foamy mixture and the sugar looks dissolved, after about 1 minute.
- Add the shredded coconut and mix it gently with a large spoon or spatula.
- Use a medium cookie scoop, or use two spoons to scoop about 1½ tablespoons of the mixture into domes onto the prepared baking sheet, spread out about 2 inches apart. Depending on the size of your baking sheet, you may need to bake the Kokosmakronen in one or two batches.
- Bake for 10 minutes on the center rack. Then rotate the baking sheet 180 degrees and bake for another 8 to 10 minutes, to ensure all the macaroons are evenly baked. The macaroons are done baking once they’re golden on top and on the sides.
- Allow the cookies to cool on the baking sheet for 10 minutes, then gently transfer them to a cooling rack. Shape and bake the remaining cookies.
- Once all the cookies have cooled for at least 30 minutes, you can dip them in chocolate. Melt the chocolate for 20 second intervals in the microwave, stirring well after each time. Either dip the bottom of each macaroon in the melted chocolate, or drizzle the chocolate on top with a spoon.Allow the chocolate to harden for at least 1 hour, then enjoy!!
Notes
- Cool the macaroons for 10 minutes on the baking sheet before transferring them to a cooling rack to avoid smashing them, since they will be pretty soft when they first come out of the oven.
- Avoid overbaking them, or else they’ll become too dry and hard once they cool. The Kokosmakronen are done baking once they turn golden on top and on the sides.
I'm eggcited to hear from you :)