Kokosmakronen: The BEST German Recipe Coconut Macaroons
Kokosmakronen are some of my favorite German Christmas cookies that I ate all the time growing up in Germany! These are the best Coconut Macaroons (I learned after 4 trials)! They're soft on the inside and have a little crunch on the outside AND they're easy to make!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 grams egg whites (2 medium egg whites)
- 120 grams sugar
- 1 tsp vanilla extract
- 250 grams shredded, unsweetened coconut
- 30 Oblaten (paper wafers, 40 mm Ø)
Instructions
- 1
Preheat oven to 180° C or 355° Fahrenheit.
- 2
Distribute 30 Oblaten (paper wafers) on a baking sheet covered with parchment paper or a silicone baking mat.
- 3
Beat the egg whites with the vanilla extract and ¼ of the sugar until peaks form.
- 4
Combine the shredded coconut and remaining sugar in a bowl, then gently, using a rubber spatula, fold in with the beaten egg whites until just combined (no more chunks).
- 5
Using a small cookie scoop or 2 small spoons, distribute the cookie mixture onto the 30 Oblaten.
- 6
Bake on the middle rack for about 18 to 20 minutes. The cookies should just start to turn a golden color. Allow to cool, then immediately store in an airtight container.