Kokosmakronen are light German coconut macaroons made by folding fine desiccated coconut into a glossy egg-white meringue and baking it in little peaked mounds on thin wafers. They come out golden at the tips, crisp on the outside and soft and chewy inside, quite different from the dense condensed-milk American macaroon. Makes 30 cookies in about 1 hr 15 min.
Prep20 min
Cook25 min
Cooling30 min
Total
1 hr 15 min
Yield
30 cookies
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
Heat the oven to 300°F (150°C) with racks in the upper and lower thirds. Arrange 15 baking wafers (Oblaten) on each parchment-lined baking sheet.
Beat the egg whites and salt in a clean bowl with a mixer until soft peaks form, about 2 minutes. Add the granulated sugar a spoonful at a time, beating until the meringue is stiff and glossy and the sugar has dissolved, 5 to 6 minutes. Beat in the vanilla extract and lemon juice.
Gently fold in the desiccated coconut with a spatula until evenly moistened, keeping as much air as possible.
With two teaspoons, set a heaping tablespoon (about 17 g) of the mixture on each wafer and pinch the top into a peak.
Bake until the tips and edges are light golden and the outsides feel dry while the centers stay soft, 20 to 25 minutes, swapping and rotating the sheets halfway.
Cool on the sheets for 10 minutes, then move to a rack and cool completely, about 20 minutes. Break off any wafer edge that sticks out beyond a macaroon.
Tips
Use fine, unsweetened desiccated coconut, not sweetened flaked coconut, or the mixture will be wet and spread.
Any trace of yolk or grease in the bowl will stop the whites from whipping stiff.
Bake on a dry day if you can; humidity makes meringue cookies sticky.
Contains coconut; check with your doctor if you avoid tree nuts.
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How long does it take to make kokosmakronen (german coconut macaroons)?
Plan on 20 minutes of prep and 25 minutes of cooking, plus 30 minutes to rest. The recipe makes 30 cookies.
How should I store kokosmakronen (german coconut macaroons)?
Store in an airtight tin at room temperature up to 2 weeks; keep them apart from soft cookies so they stay crisp outside.
Can I make kokosmakronen (german coconut macaroons) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Serve it with coffee or vanilla black tea.
Variations
Chocolate-bottom: dip the cooled macaroon bases in 100 g (3 1/2 oz) melted bittersweet chocolate and set on parchment for 30 minutes.
Bite-size: shape 8 g (1/2 tablespoon) peaks on 1 1/2-inch (40 mm) wafers or parchment for about 60 and bake 15 to 18 minutes.
Wafer-free: bake directly on the parchment and let them cool fully before peeling them off; bake time unchanged.
Orange-zest version: fold 2 tsp (4 g) finely grated orange zest in with the coconut and skip the lemon juice.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
60Calories / serving
2.2gFat
10.4gCarbs
0.7gProtein
9.3gSugar
Whole recipe (30 servings):
~1800 cal ·
66g fat ·
312g carbs ·
21g protein ·
279g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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