Kokosmakronen - 4 Ingredient German Coconut Macaroons
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!
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.
Nutrition
Serving: 1 macaroonCalories: 184kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 13gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 23mgPotassium: 154mgFiber: 3gSugar: 9gVitamin A: 1IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
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