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.
Ingredients
Scale
Macaroon Mixture
- 2 cups unsweetened shredded coconut
- 3 egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Optional
- Chocolate for dipping (melted)
Instructions
- 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.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites until soft peaks form, which usually takes about 3-5 minutes.
- 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.
- 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.
- 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.
- Bake: Bake the macaroons in your preheated oven for 15-20 minutes or until the tops turn a beautiful golden brown color.
- 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.
- 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
