If you’ve ever bitten into a coconut macaroon and wished for something with a bit more chew and a lot more charm, you’re going to adore this German Coconut Macaroons Recipe. These delightful kokosmakronen are my go-to when I need a quick, fuss-free treat that feels special without any complicated steps. They have that perfect balance of a crisp outside and a chewy coconut center that’ll keep you coming back for more. Stick around, because I’m sharing all my tips to make sure your batch turns out just right!
Why You’ll Love This Recipe
- Simple Ingredients: You only need five pantry staples that come together in minutes.
- No Whipping Needed: Skip the hassle of beating egg whites, making this beginner-friendly.
- Versatile & Delicious: Great as is or dipped in chocolate, pleasing both kids and adults.
Ingredients You’ll Need
Each ingredient in this German Coconut Macaroons Recipe plays a special role — from the natural texture of shredded coconut to the creamy sweetness of condensed milk. Here’s what you’ll want to have on hand, plus a few tips for picking the best options.
- Unsweetened shredded coconut: Make sure it’s unsweetened to control the sweetness and get that authentic chewy texture.
- Sweetened condensed milk: This adds moisture and sweetness all in one — I always use the classic canned variety for the best consistency.
- Egg whites: Room temperature egg whites blend more easily and help bind everything without needing to be whipped.
- Vanilla extract: A little vanilla brightens the flavor and adds warmth—don’t skip this step!
- Kosher salt: Just a pinch to balance the sweetness and enhance flavor.
- Dark chocolate (optional): If you love a touch of richness, melting dark chocolate to dip the bottoms of your macaroons is a game changer.
Variations
I love how flexible this German Coconut Macaroons Recipe is. Over the years, I’ve found a few fun ways to make it uniquely mine, and you might enjoy them too. Don’t hesitate to experiment to match your taste buds or dietary needs.
- Add a twist with citrus zest: I sometimes add a teaspoon of lemon or orange zest to the batter for a fresh punch; it gives the macaroons an unexpected zing.
- Chocolate variations: Swap dark chocolate for milk or white chocolate for a different flavor profile — my family never complains!
- Nutty boost: Try folding in a handful of toasted chopped almonds or pecans for crunch and depth.
- Make them vegan: Replace the egg whites with aquafaba whipped to stiff peaks and use sweetened condensed coconut milk for a plant-based version.
How to Make German Coconut Macaroons Recipe
Step 1: Gather and Prepare
Start by preheating your oven to 350°F (177°C). I like to arrange the oven rack in the center to ensure even baking. While the oven warms, line a baking sheet with parchment paper — trust me, this makes cleanup a breeze and prevents sticking.
Step 2: Mix the Magic
In a large bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt. Stir them well until everything is beautifully incorporated into a sticky, golden batter. I always use a sturdy wooden spoon to get into every corner – it’s important not to overmix, just enough until it’s uniform.
Step 3: Shape Your Macaroons
Use a cookie scoop or two spoons to form about 1½ tablespoon-sized mounds of dough. I prefer a cookie scoop because it makes uniform cookies, but spoons work perfectly fine! Place them about 1 inch apart on your prepared baking sheet so they have room to puff slightly but won’t stick.
Step 4: Bake to Perfection
Bake for 13 to 15 minutes until the tops are just turning golden and the edges feel dry to the touch. The key here is not to overbake — you want a lightly crispy exterior and a moist, chewy inside. Once out of the oven, let them cool on the pan for about 10 minutes before transferring to a wire rack to cool completely.
Step 5: Optional Chocolate Finish
If you’re dipping them in dark chocolate, melt the finely chopped chocolate using a double boiler or microwave in short bursts, stirring in between. Dip the bases of the cooled macaroons into the melted chocolate and let the excess drip off. Place them back on parchment paper and let the chocolate set at room temperature or in the fridge. This adds a decadent touch that my family goes nuts for!
Pro Tips for Making German Coconut Macaroons Recipe
- Room Temperature Egg Whites: I always let my egg whites sit on the counter 20 minutes before using; it helps them blend smoothly without fuss.
- Don’t Skip Parchment Paper: Prevents sticking and keeps bottoms from browning too much—trust me, it’s worth it.
- Watch the Bake Time Closely: Ovens vary, so start checking at 13 minutes to avoid drying them out.
- Chocolate Dip Cooling: Make sure macaroons are fully cooled before dipping chocolate; otherwise, the warmth can cause chocolate to seize or melt unevenly.
How to Serve German Coconut Macaroons Recipe
Garnishes
While they’re lovely on their own, I like to add a few toasted coconut flakes on top right out of the oven for extra crunch and a pretty finish. If you’re dipping them in chocolate, sprinkles or a light dusting of powdered sugar add a festive flair for holidays.
Side Dishes
I often serve these macaroons alongside a rich cup of coffee or a spiced chai latte. For an afternoon tea party, pairing with fresh seasonal berries or a light fruit salad balances the sweetness perfectly.
Creative Ways to Present
For special occasions, I like arranging macaroons on tiered dessert stands or lining them up in little paper baking cups. Another hit way is stacking them next to a chocolate fondue pot for dipping — everyone loves the interactive element!
Make Ahead and Storage
Storing Leftovers
I keep leftover German Coconut Macaroons in an airtight container at room temperature for up to 4 days. They stay surprisingly fresh, maintaining their chewy inside and crunchy exterior. If you dipped them in chocolate, just make sure to keep them somewhere cool so the chocolate doesn’t soften too much.
Freezing
These macaroons freeze really well! I place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe container or zip-top bag. When I want a treat, I just pop a few out to thaw at room temperature for about 20 minutes — they taste almost as fresh as when first baked.
Reheating
If you want to warm them up, I recommend a quick 5-7 seconds in the microwave or a few minutes in a low oven (about 300°F). This revitalizes their chewy texture without drying them out. Just be careful not to overheat — nobody wants toasted coconut that’s more like brittle!
FAQs
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Can I use sweetened shredded coconut instead of unsweetened?
Yes, but be mindful that using sweetened shredded coconut will make the macaroons sweeter overall. You might want to adjust how much sweetened condensed milk you use or skip adding extra sugar if following a modified recipe.
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Why don’t I need to whip the egg whites in this recipe?
This German Coconut Macaroons Recipe is designed to be simple and quick by using whole egg whites as a binder, without incorporating air. The texture relies on the moisture of the condensed milk and coconut itself, giving a chewy bite rather than a fluffy one.
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How do I avoid my macaroons from drying out?
Keep a close eye on the baking time — 13 to 15 minutes is usually perfect. Overbaking will dry them out. Also, allow them to cool completely and store in an airtight container to maintain moisture.
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Can I make these ahead of time for a party?
Absolutely! These macaroons hold up well for a few days at room temperature and freeze beautifully, making them perfect for prepping ahead. Add chocolate dip closer to serving to keep them looking fresh.
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Is there an easy way to melt chocolate without burning?
I recommend melting chocolate in short 30-second bursts in the microwave, stirring thoroughly between each. This gentle warming prevents burning and helps you get a smooth, glossy finish for dipping.
Final Thoughts
This German Coconut Macaroons Recipe has been one of my sweetest discoveries for a no-fuss, delightful cookie that everyone loves. I hope you find it just as rewarding and effortless as I do — there’s something so satisfying about these little coconut clouds, whether plain or dressed up with chocolate. Next time you want a cozy, homemade treat that you can whip up in no time, give this recipe a try. I promise, once you’ve had a batch fresh from the oven, you’ll be making them again and again.
Print
German Coconut Macaroons Recipe
- Prep Time: 10 minutes
- Cook Time: 13-15 minutes
- Total Time: 25-27 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Kokosmakronen, traditional German coconut macaroons, are crisp on the outside and chewy inside. Made with just five simple ingredients including shredded coconut, sweetened condensed milk, egg whites, vanilla, and a hint of salt, these delightful cookies are easy to prepare in just one bowl. Optionally dipped in rich dark chocolate, they offer a perfect balance of sweet coconut flavor and chocolaty indulgence, ideal for festive occasions or everyday treats.
Ingredients
Main Ingredients
- 300 grams (3⅓ cups) unsweetened shredded coconut
- 396 grams (14 ounces; 1 can) sweetened condensed milk
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon (2 grams) Kosher salt
Optional
- 170 grams (6 ounces; 1 cup) dark chocolate, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C, Gas mark 4) and position the rack in the center. Line a baking sheet with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and kosher salt. Stir well until the mixture is thoroughly incorporated and sticky.
- Form Cookies: Using a cookie scoop or two spoons, shape the dough into mounds about 1½ tablespoons (28 grams) each. Place them on the prepared baking sheet spaced about 1 inch (2.5 cm) apart to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 13 to 15 minutes, or until they are lightly golden brown on top and no longer moist on the surface. Remove from the oven and let them cool on the pan for 10 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely, which helps maintain their crisp exterior and chewy interior texture.
- Optional Chocolate Dip: If using chocolate, melt the finely chopped dark chocolate in a double boiler or in the microwave in 30-second bursts, stirring between each interval. Dip the base of each cookie into the melted chocolate, shake off any excess, then place back on parchment-lined baking sheet until the chocolate sets firm.
Notes
- These kokosmakronen are crisp on the outside with a moist, chewy center, providing a wonderful contrast in texture.
- No need to whip the egg whites separately; mixing everything together is sufficient and simplifies preparation.
- The recipe yields about 28 cookies and can be easily doubled if needed.
- For best results, use room temperature egg whites to ensure better incorporation into the batter.
- Allow cookies to cool fully before dipping in chocolate to prevent melting and ensure a clean coating.
Nutrition
- Serving Size: 1 cookie (approx. 28 grams)
- Calories: 110
- Sugar: 14g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
