Let's talk all about German Coconut Macaroons. In Germany, we call them Kokosmakronen. They are light egg white cookies with coconut flavour. Kokosmakronen is popular all year round in Germany but especially at Christmas.
I am sharing this recipe with you because it is one of my favourite cookie recipes for using up egg whites. If you just made my recipe for German Butter Cookies, you may find yourself wondering what to do with the 5 or 6 leftover egg whites.
This is where the Coconut Macaroons come in. They are such a simple recipe to make that you cannot go wrong. You will love this these cookies, and your children will too.
Where do Coconut Macaroons come from?
Macaroons have a long history. They have developed from a recipe in the far east that first used to mix egg whites with rosewater. The name “Macaroon” is derived from the Italian word “Macaron.” The Italian meringue.
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 established as a popular German Christmas Cookie. (Source Wikipedia)
German Coconut Macaroon Ingredients
All you need to make this recipe is 5 ingredients:
- Egg Whites
- Pinch of salt
- Vanilla Sugar
- Desiccated Coconut Flakes
How to achieve the best Kokosmakronen
- Texture to aim for: a crunchy outside and a soft 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 clean and all traces of fat removed. Give it a wipe with some vinegar to start
- 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
- Void moisture (so don't cook something like a soup next to your macaroons).
How to store Coconut Macaroons
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.
Can I freeze Coconut Macaroons?
Yes they freeze well. Just take them out of the freeze one hour before you intend to eat them.
German Coconut Macaroons
- Hand mixer
- mixing bowl
- 5 egg whites at room temperature
- 200 g granulated sugar 1 cup
- 250 g coconut flakes 2 1/2 cups
- 1 pinch cinnamon
- 40 round wafers
- Whisk the egg white stiff. Now prepare a tray with some baking parchment.
- Add the sugar, vanilla sugar, cinnamon and mix carefully. Now fold in the coconut flakes.
- Lay out the wafers on the tray. With two teaspoons add little heaps of the coconut egg mixture onto the wafers.
- Bake the coconut macaroons for 15 minutes at around 160 degrees in the oven.