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
Scale
- 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.
