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Coconut macaroon meets meringue cookie in these Kokosmakronen (aka German Coconut Macaroons)! Soft and chewy on the inside and slightly crispy on the outside with a light and airy texture. These are SO GOOD and only 3 ingredients are needed to make this delicious treat!
What Are Kokosmakronen?
Kokosmakronen (German Coconut Macaroons) are a classic German Christmas cookie recipe and one of my childhood favorites!
This is not your typical dense coconut macaroon recipe! No condensed milk is found in German coconut macaroons! These are a light and airy coconut meringue-like cookie that are deliciously soft and chewy on the inside and slightly crispy on the outside.
Although they are popular during the holidays, this easy-to-make treat can be enjoyed any time of year!
Reasons You’ll Love Them
- Only 3 simple ingredients needed!
- These are easy to make! No rolling, cutting or fancy decorating skills needed.
- They keep well which makes them the perfect make ahead treat and great for gifting.
- This flourless cookie is a delicious gluten free option! (as long as you don’t use the baking wafers on the bottom that is!)
Ingredients You’ll Need
The basic version of this German Coconut Macaroon recipe only needs 3 simple ingredients! Or feel free to add in one or more of the optional flavor additions.
- Egg whites: Egg whites play a vital role in these cookies since they are essentially a coconut meringue macaroon. I use the egg whites from 4 large eggs.
- Sugar: I use organic cane sugar.
- Shredded coconut: Make sure to use the unsweetened type.
- Optional Flavor Add-Ins: You can also add one or a combo of the following for some additional flavor (cinnamon, almond extract, vanilla). I have tried every variation and they are all delicious!
- Oblaten (optional): I like to use the 50 mm Back Oblaten (baking wafers).
Detailed ingredient list and directions located in the recipe card below.
What are oblaten?
Oblaten are thin, round tasteless baking wafers. They are often used to form the base of a variety of German cookies like these Kokosmakronen. Oblaten are more difficult to find in North America but I have found them in German or European specialty shops around Christmas and on Amazon. They help to keep delicate cookies like this together and from sticking to your baking sheet. However, you can also make these Kokosmakronen without them by simply scooping small mounds of the batter onto a baking sheet lined with parchment paper.
Special Equipment You’ll Need
I highly recommend the following two pieces of special equipment:
- Mixer: Either a stand mixer with whisk attachment or a hand mixer. Because beating egg whites until stiff by hand is just a crazy type of torture in my opinion!
- Digital Kitchen Scale: I highly recommend weighing dry ingredients like the coconut in this recipe using a kitchen scale. It’s the only way to achieve accurate and consistent results every time. Not to mention, it’s so much easier and no mess! I use this Escali kitchen scale but you can also find others on Amazon (some for under $10).
How To Make Kokosmakronen
These German coconut macaroons are really easy to make! Before we get started, preheat the oven to 300F / 150C and line 2 baking sheets with parchment paper. If using the oblaten (baking wafers), lay them out on the prepared sheets leaving a bit of space between them. Now let’s start baking!
STEP 1: Using a stand mixer (fitted with the whisk attachment) or a hand mixer, beat the egg whites on medium speed until soft peaks form. Slowly add the sugar and any optional flavor add-ins while beating continuously. Continue beating until stiff peaks form (they stand straight up when the beaters are lifted).
STEP 2: Gently fold in the shredded coconut using a rubber spatula.
STEP 3: Place small scoops of the batter (approx. a heaping tablespoon amount) on the oblaten or directly onto the parchment paper lined baking sheets. You can place the little heaps of batter down with the help of two teaspoons or my preference is to scoop up a small amount of the batter with a spoon and then use my finger to slide the mixture off the spoon and shape.
STEP 4: Bake for 15-20 minutes or until only very lightly colored on the outside. Bake one sheet at a time. Allow to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Possible Variations
- Drizzle with chocolate: These coconut macaroons are delicious and beautiful drizzled with some melted chocolate.
- Toast the coconut: For a more intense coconut flavor, you can first lightly toast the shredded coconut before continuing on with the recipe.
- Add lemon juice: Some variations also include 1 tablespoon of lemon juice when the sugar is being beaten into the egg whites.
- Make a half batch: This recipe also works well when cut in half. Perfect for when you just want a smaller batch of cookies or when you have a few egg whites to use up after making a recipe that calls for yolks.
Tips For Success
Here are a few tips to help you achieve the perfect Kokosmakronen.
- Don’t overbake! You don’t want them to get too dark or they will dry out. Bake them just long enough so that they are only very lightly colored on the outside but still moist on the inside.
- Beat egg whites until stiff! To achieve the stiff peaks, make sure both the bowl and beaters are very clean and that no bits of egg yolk fall in with the whites. Oils and fats prevent egg whites from beating up properly. If a bit of egg yolk happens to fall in, just lift it out with the empty eggshell half. Letting the egg whites come to room temperature before whipping can also help them whip up more easily.
- Use a kitchen scale! For the best results, I highly recommend using a digital kitchen scale to measure dry ingredients. Not only does weighing ingredients guarantee accuracy and consistent results but it is also quicker, easier and way less messy!
A Few Questions Answered
Store in an airtight container for up to 2 weeks. However, they usually disappear pretty quickly!
These coconut macaroon cookies can be frozen for up to 3 months. Just make sure to layer parchment paper in between them so they don’t stick to each other. To defrost, let them sit out at room temperature for about 30 minutes before serving.
This is most likely due to not beating the egg whites enough or vigorously stirring in the shredded coconut causing the egg whites to deflate. Remember to beat the egg whites until stiff peaks form and gently fold in the shredded coconut.
They can be used in a number of delicious recipes including hollandaise sauce or this maple custard.
More German Cookie Recipes
Here are some more delicious German cookie recipes to try!
Did you make this coconut macaroon recipe? I would love to hear about it! Leave me a comment below or tag me on Instagram.
Kokosmakronen (German Coconut Macaroons)
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 40 1x
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: German
Description
Kokosmakronen are a cross between a coconut macaroon and a meringue cookie. Soft and chewy on the inside and slightly crispy on the outside with a light and airy texture. These are SO GOOD and only 3 ingredients are needed to make this delicious treat!
Ingredients
- 4 egg whites
- 200 grams (1 cup) organic cane sugar
- Optional flavor add-ins: Choose one or a combination of the following (1/4 teaspoon cinnamon, 1/4 teaspoon almond extract, 1 teaspoon vanilla extract)
- 200 grams (2 1/4 cups) shredded coconut, unsweetened
- 40 oblaten (round baking wafers), 50mm size (these are optional, see notes)
Instructions
- Prep: Preheat oven to 300F / 150C. Line two baking sheets with parchment paper. If using the oblaten (baking wafers), lay them out on the prepared sheets leaving a bit of space between them.
- Beat: Using a stand mixer (fitted with the whisk attachment) or a hand mixer, beat the egg whites on medium speed until soft peaks form. Slowly add the sugar and any optional flavor add-ins while beating continuously. Continue beating until stiff peaks form (they stand straight up when the beaters are lifted).
- Fold: Gently fold in the coconut using a rubber spatula.
- Scoop: Place small scoops of the batter (approx. a heaping tablespoon amount) on top of the oblaten or directly onto the parchment paper lined baking sheets, leaving a little space between. You can place the little heaps of batter down with the help of two teaspoons or my preference is to scoop up a small amount of the batter with a spoon and then use my finger to slide the mixture off the spoon and shape.
- Bake: Bake for 15-20 minutes or until only very lightly colored on the outside. Bake one sheet at a time. Once done, allow to rest on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely.
Notes
- Oblaten: Oblaten are thin, round baking wafers that often form the base of a variety of delicate German cookies like these Kokosmakronen. I like to use these 50 mm back oblaten. They help to keep the cookies together and from sticking. However, you can still make these coconut macaroons without them by simply dropping small heaps of the batter directly onto parchment paper lined baking sheets.
- Chocolate Drizzle: Drizzling some melted chocolate over the cooled macaroons is a beautiful and delicious addition.
- Storage: Store in an airtight container for 2 weeks or freeze for up to 3 months.
- Beating egg whites: To achieve the stiff peaks, make sure the bowl and beaters are very clean and that no bits of egg yolk fall in with the whites. Oils and fats prevent egg whites from beating up properly. Letting the egg whites come to room temperature before whipping can also help them whip up more easily.
- Use a kitchen scale! For the best results, I recommend using a digital kitchen scale (I use this Escali scale) to measure dry ingredients like the coconut. Not only does using a scale guarantee accuracy and consistent results but it is also quicker, easier and way less messy! If you are using the cup measurements, use the spoon and level method.
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3 ingredients?! I’m in! And as a coconut lover, these are definitely for me!
Enjoy!
Macaroons are one of my favourite treats – love them with the toasted coconut!
I love that you only need 3 ingredients for these cookies. Combining a coconut macaroon and a meringue cookie was a good idea!
So happy you enjoyed them!
Oh fun! I love this meringue style macaroon. My friend does another variation with a hazelnut inside. I’ve seen those baking wafers at our local Mexican food mart! They’re in tropical flavours but that may be kind of fun too.
Yes there is a hazelnut version as well! I never knew that Mexican cuisine had similar baking wafers. The German ones are flavorless (similar to a communion wafer).
My family loved these macaroons so much that now I have to make another batch for my gift boxes! Thanks for the recipe!
Good thing they are easy to make! Glad they were a hit!
Wow, this looks amazing!! I am so excited to make these for my cookie trays over the holidays 🙂
They are a delicious addition to any cookie tray!
Yum! I had to run these past my German mother-in-law for approval and ….. you passed, girl! 😉 And she doesn’t just hand out credit as I’m sure you can imagine. So delicious and now I have to make these every year I’ve been told. Thanks!
Woohoo! Approval from a German mother-in-law is no small feat! My Mom always made these cookies for Christmas when I was growing up and now I happily make them for my family too!
These are so delicious! Love the simple recipe and coconut flavor.
I’m so happy you loved them!
A big YES to these macaroons! I could not stop eating them. They were so easy to make and incredibly delicious!
YAY! Glad they were a hit!
Such a wonderful cookie for the holidays! I love that texture and all the tips to help make them perfect.
It’s one of my favourite Christmas cookies! Glad you found the tips helpful!