Perfect Kokomakronen are soft and chewy on the inside and have nice and crisp shells. These German Coconut Macaroons are so easy to make and are essential Christmas treat. They also double up as being the perfect way of using up egg whites.
What are Kokosmakronen?
Kokosmakronen are light egg white cookies with coconut flavor. In essence they consist of three ingredients: egg whites, fresh shredded coconut, and sugar. In Germany, these coconut meringue cookies are popular all year round, but especially so at Christmas Time. They complement other recipes such as German Butter Cookies - where only egg yolks are used.
In Austria you call these cookies Kokosbusserl (which translates as coconut kisses)
Compared to American coconut macaroons, they are made without condensed milk.
History
Macaroons have a long history. They have developed from a recipe in the Far East that was first used to mix egg whites with rosewater (affiliate link) (affiliate link). The name "Macaroon" is derived from the Italian word "Macaron." The Italian meringue. Meringues are also egg-white cookies but without the coconut. In Germany, they are known as Baiser.
In the 19th century, there was an influx of coconut imported from India, and so coconut macaroons were born. Coconut macaroons first were found in an American Cookbook in 1830. Here in Germany, it has been established as a popular German Christmas Cookie. (Source Wikipedia)
How to make German Coconut Macaroons
Ingredients
All you need to make this recipe is six ingredients:
- Egg whites
- Pinch of salt (helps the egg whites to stiffen)
- almond extract (affiliate link)
- vanilla sugar (you can replace it with vanilla extract (affiliate link))
- ground cinnamon (affiliate link)
- Shredded coconut (USA) / Desiccated coconut (UK)
- Back oblaten wafers (optional - see below for more information)
What are Back Oblaten Wafers
Buy Now → (affiliate link)
These thin wafers are German baking ingredient that consists of water, flour, and starch. You use it for many German cookie recipes, or Lebkuchen (German gingerbread).
The purpose of these oblates is to help cookies from not sticking to the baking parchment. They also give shapeless dough, a round shape. It also is supposed to help the cookie stay chewy on the inside, and crisp on the outside.
For this recipe, they are not necessary though. I have made them both with and without the wafers. The coconut macaroons easily slide off the baking parchment. (see pictures)
I have found some places where you can purchase them amazon.
Kokosmakronen Recipe Steps:
- Preheat your oven to 160°C or 320°F - circulated heat.
- Line a large baking tray with baking parchment. Be sure that your mixing bowl is cleaned of any traces of grease.
- Using an electric hand or stand mixer, whisk the egg whites with a pinch of salt until stiff. The salt will help to stabilize the egg white.
- Now carefully fold in the sugar, vanilla sugar (or extract), almond extract (affiliate link), ground cinnamon (affiliate link), and shredded coconut. You do not want to whisk too much as the egg white might deflate.
- If using lay out the oblaten wafers on the parchment. With two teaspoons add little heaps of the coconut egg mixture onto the oblate. You can also use a teaspoon and use your fingers to slide them off the spoon. - if you cannot are not using the oblate, simply place the straight onto the baking parchment.
- Bake the coconut macaroons for 15 minutes at around 160°C or 320°F in the oven. The top should be slightly brown but now burn.
- If you like, drip the coconut macaroons in dark chocolate. Store them airtight in a cookie tin (affiliate link).
Recipe Variations
These German coconut macarons are very easy to make your own. They go with a variety of flavors, other than the almond extract (affiliate link). Why not?
- add ¼ teaspoon rum or run flavoring
- add grated lemon or orange peel to your shredded coconut
- to make them especially cinnamony add 2 teaspoon ground cinnamon (affiliate link)
- for orange coconut macarons - mix in 2 teaspoon finely chopped candied orange peel
- for ginger coconut macaroons - add 2 teaspoon finely chopped candied ginger.
How to achieve the best Kokosmakronen
- Texture to aim for: a crunchy outside and a soft chewy inside
- Make sure the egg whites are very stiff.
- Ensure, that the egg whites are uncontaminated with egg yolks
- The egg whites should be at room temperature.
- The bowl needs to be cleaned and all traces of fat removed. Give it a wipe with some vinegar to make sure.
- Add a pinch of salt to your eggs to stabilize them.
- You can use a hand whisk but it is a lot faster with an electric hand or stand mixer
- Avoid moisture (so don't cook something like a soup next to your macaroons).
Storage Instructions
In Germany, we store coconut macaroons in cookie tins. They tend to dry out if you leave them too long so you can protect them even more by laying a sheet of foil on top.
They last a long time, but they may dry out if not careful.
What should I do if the Coconut Macaroons dry out?
You can put them in an airtight container. Cover them with a sheet of foil and place a moist paper towel on top. This should give them more moisture. Another German trick is to store them in a tin with sliced apples. This will also make them moist again.
Can I freeze Coconut Macaroons?
Yes, they freeze well. Just take them out of the freeze one hour before you intend to eat them.
Recipes to use up egg yolks
More recipes to use up egg whites
Did you try this recipe?
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Interested in German Christmas?
- Read my Guide on German Christmas Food.
- Discover all about German Christmas Market Food
- And see all of our Christmas Recipes
More German Christmas Baking Recipes
- Marzipan Cookies
- Lebkuchenherzen Recipe - German Gingerbread Hearts
- Vanillakipferl
- Spitzbuben (German Jam Cookies)
- German Gingerbread Cake (Gewürzkuchen)
- German Stollen Recipe (German Christmas Cake)
- Bremer Klaben (German Christmas Bread)
- Bethmännchen (Almond Marzipan Cookies)
Recipe
Easy Kokosmakronen (German Coconut Macaroons)
Equipment
- hand or stand mixer
- mixing bowl
Ingredients
- 5 egg whites of medium eggs, at room temperature
- 1 pinch salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (affiliate link)
- 200 g (1 cups) granulated sugar
- 200 g (2 ½ cups) unsweetened shredded coconut
- 1 pinch cinnamon
Instructions
- Preheat your oven to 160°C or 320°F - circulated heat.
- Line a large baking tray with baking parchment. Be sure that your mixing bowl is cleaned of any traces of grease.
- Using an electric hand or stand mixer, whisk the egg whites with a pinch of salt until stiff peaks form. The salt will help to stabilize the egg white.5 egg whites, 1 pinch salt
- Carefully fold in the sugar, vanilla sugar (or extract), almond extract (affiliate link) , ground cinnamon (affiliate link) and shredded coconut. Do not mix too long as you do not want the egg whites to deflate.1 teaspoon vanilla extract (affiliate link), ½ teaspoon almond extract (affiliate link), 200 g granulated sugar, 1 pinch cinnamon, 200 g unsweetened shredded coconut
- (If using) Distribute the back oblate (affiliate link) on the parchment. With two teaspoons add a little heaps of the coconut egg mixture onto the oblaten. You can also use a teaspoon and use your fingers to slide them off the spoon. (If you are not using the oblaten, simply place the mixture directly onto the parchment paper)
- Bake the coconut macaroons for 15 minutes in the oven. The top should be slightly brown but not burnt. If you prefer whiter macaroons wait until the top has firmed up.
Notes
Recipe Variations
These German coconut macarons are very easy to make your own. They go with a variety of flavors, other than the almond extract. Why not...
- add ¼ teaspoon rum or run flavoring
- add grated lemon or orange peel to your shredded coconut
- to make them especially cinnamony add 2 teaspoon ground cinnamon
- for orange coconut macarons - mix in 2 teaspoon finely chopped candied orange peel
- for ginger coconut macaroons - add 2 teaspoon finely chopped candied ginger.
Karen says
hello, I am in Canada and we can buy sweetened or unsweetened coconut. I am thinking that you probably use the sweet one. thank you.
Marita Sinden says
Hi Karen, here in Germany it is unsweetend. You add the sugar to sweeten it. I will update the recipe to make it clearer. Thanks for your help.
Ann says
What kind of wafers do you use?
Bigger than vanilla wafer wafers?
Margit Clark says
The recipe does not tell how much vanilla sugar to add to the recipe?
Marita says
Apologies Margit, I fixed the recipe. It is about 2 tsp of vanilla sugar or one packet.
Gabriela says
Ohhhh my GOD these are so delicate and decadent, I mean when I make them I probably wont let anyone touch them because they are so beautiful. What a treat and just in time for the holidays.