Delicious Kokosmakronen Recipe: Easy Coconut Macaroons Recipe

Introduction

Kokosmakronen, or coconut macaroons, are delightful little treats that combine the chewy texture of shredded coconut with a light, airy meringue. This easy recipe yields golden, sweet macaroons perfect for any occasion, with an optional chocolate dip to add a rich twist.

Ingredients

• 2 cups unsweetened shredded coconut
• 3 egg whites
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Chocolate (optional, for dipping)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
2. Step 2: In a clean, dry mixing bowl, beat the egg whites until soft peaks form, about 3-5 minutes.
3. Step 3: Gradually add the sugar while continuing to whisk until stiff peaks and a glossy meringue form.
4. Step 4: Gently fold in the shredded coconut and vanilla extract using a spatula, being careful not to deflate the egg whites.
5. Step 5: Using two spoons or a small ice cream scoop, form small mounds of the mixture and place them on the prepared baking sheet, leaving space between each mound.
6. Step 6: Bake in the preheated oven for about 15-20 minutes or until the tops are golden brown.
7. Step 7: Once baked, remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Step 8: If desired, melt chocolate and dip the bottoms of the macaroons into the melted chocolate, then let them set on parchment paper.

Tips & Variations

• Use a stand or hand mixer to achieve the best meringue consistency quickly and easily.
• For extra flavor, try adding a pinch of almond extract along with the vanilla.
• To keep the macaroons gluten-free, ensure your shredded coconut is processed in a gluten-free facility.
• To make the macaroons more visually appealing, drizzle melted chocolate over the tops instead of dipping.

Storage

Store coconut macaroons in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month—thaw completely before serving. If dipped in chocolate, keep them in a cool place to prevent melting. Reheating is not necessary as macaroons are best enjoyed fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened shredded coconut instead of unsweetened?

Yes, but reduce the sugar slightly to balance the sweetness in the recipe.

Why do my macaroons sometimes become soggy?

Soggy macaroons usually mean they haven’t been baked long enough or were stored without proper airflow. Make sure to bake until golden and cool completely before storing in an airtight container.

Delicious Kokosmakronen Recipe: Easy Coconut Macaroons Recipe

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★★★★★

4.7 from 77 reviews

• Author: Sophie
• Total Time: 25-30 minutes
• Yield: About 20 macaroons 1x
• Diet: Gluten Free

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Description

These delicious Kokosmakronen (Coconut Macaroons) are crispy on the outside and chewy on the inside, made with simple ingredients like shredded coconut, egg whites, and sugar. Perfect for a sweet treat or festive dessert, with an optional chocolate dip to add extra indulgence.

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Ingredients

Scale 1x2x3x

Macaroon Mixture

• 2 cups unsweetened shredded coconut
• 3 egg whites
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Optional

• Chocolate for dipping (melted)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent the macaroons from sticking during baking.
2. Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites until soft peaks form, which usually takes about 3-5 minutes.
3. Add Sugar: Gradually add the granulated sugar to the egg whites while continuing to whisk. Beat until stiff peaks form and the mixture looks glossy, creating a meringue base.
4. Fold in Coconut and Vanilla: Gently fold the shredded coconut and vanilla extract into the meringue with a spatula. Be careful to not deflate the egg whites to keep the mixture light and airy.
5. Form Macaroons: Using two spoons or a small ice cream scoop, form small mounds of the coconut mixture and place them spaced apart on the prepared baking sheet.
6. Bake: Bake the macaroons in your preheated oven for 15-20 minutes or until the tops turn a beautiful golden brown color.
7. Cool: Remove the baking sheet from the oven and allow the macaroons to cool for a few minutes. Then transfer them to a wire rack to cool completely.
8. Optional Chocolate Dip: If desired, melt some chocolate and dip the bottoms of the cooled macaroons into it. Place them back on parchment paper and let the chocolate set.

Notes

• Ensure your mixing bowl and beaters are completely clean and free of grease to achieve stiff egg white peaks.
• You can use sweetened shredded coconut if preferred, but reduce the added sugar to balance sweetness.
• For a different flavor twist, add a few drops of almond extract instead of vanilla.
• Store the macaroons in an airtight container at room temperature for up to 5 days.
• If you dip in chocolate, store in the refrigerator after the chocolate sets to keep them fresh.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Keywords: Kokosmakronen, coconut macaroons, coconut cookies, easy coconut dessert, gluten free dessert, holiday cookies