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
Scale
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
