Try these quick-to-make German coconut macaroons, also known as 'Kokosmakronen' for Christmas. With only three ingredients - egg whites, sugar, and shredded coconut - enjoy these sweet and coconut-packed treats ready in about 15 minutes.
Imagine the easiest cookie recipe: German coconut macaroons. With just three ingredients, it takes a mere 15 minutes to assemble. The longest part? Shaping and placing the macaroons on the baking tray. Pop them in the oven for an additional ten minutes, and voila! Deliciousness is ready in no time!
I've been whipping up these German coconut macaroons, known as Kokosmakronen, for years. They're my go-to recipe whenever I have leftover egg whites from baking other Christmas treats, such as Heidesand cookies. It's the perfect way to make the most of those extra ingredients during the holiday season!
Check out our collection of Best German Cookies as well.
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🌟Reasons to bake these macaroons
- The recipe uses leftover egg whites.
- It is made with just three ingredients.
- Ready in 15 minutes.
- The macaroons store well for a couple of weeks.
- Egg whites: You can use fresh egg whites left from baking something else or frozen ones. If a recipe uses only yolks and you don't plan to bake with the whites, freeze them for later use (See Expert Tips).
- Unsweetened shredded coconut. Ensure the coconut is unsweetened, the recipe contains a lot of sugar, and the cookies are very sweet.
- Granulated sugar
👩🏻🍳How to make coconut macaroons
Beat the egg whites until soft peaks form in a very clean bowl
Slowly start adding the sugar while beating continuously. Mix until shiny and stiff.
Fold it in the coconut using a plastic spatula. Don't overdo it.
Form cookies and bake them for about 10 minutes. Rest for 10 minutes, then transfer to wire racks.
Hazelnut or almond macaroons. Although they'll have a flatter shape similar to those made with the hazelnut macaroon recipe mentioned above, they'll be equally delicious. To make them, substitute the desiccated coconut flakes with ground hazelnuts or almonds, following the same recipe instructions.
Spiced macaroons: Add a pinch of ground cinnamon, nutmeg, cardamom, or vanilla.
Dipped or drizzled in chocolate: After baking, dip the bottoms of the macaroons in melted chocolate or drizzle chocolate over the top for a decadent touch.
Freezing egg whites: Put the egg whites in a freezer bag and label it with the number of whites. I usually freeze 2 or 3 in one bag since you rarely need more than that at once. One large egg white weighs about 1 oz/ 30 g. If you’ve frozen some but forgot to label the bag, you can weigh 2 oz/ 60 g of egg whites to make this German coconut macaroon recipe.
Beating egg whites: Ensure that the mixing bowl and beaters are clean and free from any traces of fat, including residue from egg yolks or other sources. Any presence of fat may hinder the proper beating of the egg whites.
Shaping the macaroons: Scoop small amounts of the mixture onto a baking tray lined with parchment paper using a teaspoon. Use your free hand and another teaspoon to gently shape the coconut cookies into balls if they lose their form slightly when placed on the tray.
By the way, these German coconut macaroons or cookies are a lovely present when beautifully wrapped in a clear candy bag tied with a red ribbon.
Certainly, you can make coconut macaroons using just 1 egg white, 3 or 4, or whatever. Simply calculate the proportions based on the number of egg whites you're using, maintaining the ratio of ingredients for the desired consistency and sweetness in the mixture.
Use parchment paper or a silicone baking mat on the tray to avoid sticking. Allowing the cookies to dry on the tray for 10 minutes helps prevent sticking. If removed too soon, the underside might stick to the parchment paper.
Due to their high sugar content, coconut macaroons fall into the category of long-lasting baked goods: They easily stay fresh and moist for about two weeks before becoming a bit dry and hard. It takes quite some time for coconut macaroons to truly go bad.
Store them in well-sealed plastic or metal containers (cookie tins). These containers protect them from drying out and moisture, keeping them safe from mold.
🍪More German cookies
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German Coconut Macaroons (3 Ingredients)
- 2 large egg whites Notes 2,3
- ¾ cup granulated sugar 150 g
- 2 cups unsweetened desiccated coconut 150 g
- ½ teaspoon vanilla extract optional
- Preheat the oven to 340°F/ 170°C. Line the baking sheets with parchment paper.
- Beat the egg whites: Place the egg whites in a very clean bowl. The bowl and the beaters of the mixer should be absolutely fat-free. Beat the egg whites very well until soft peaks form.2 large egg whites
- Sugar: Slowly start adding the granulated sugar while beating continuously. Continue mixing until the egg white mixture is shiny and stiff. Add vanilla if using.¾ cup granulated sugar + ½ teaspoon vanilla extract
- Add the desiccated coconut and fold it in carefully using a plastic spatula. Please do not overdo it; only fold gently until the coconut is incorporated.2 cups unsweetened desiccated coconut
- Shape: Take small amounts of the mixture using a teaspoon and place them on the prepared tray. Use the free hand and another teaspoon to shape the macaroons into balls gently.
- Bake the coconut macaroons for about 10 minutes or until only very lightly colored. Let it rest on the baking tray for about 5 minutes, then carefully transfer it to wire racks to cool completely.
- Baking sheet: Work in batches; not all the macaroons will fit on one tray.
- Egg whites: Fresh egg whites left over from baking something else or frozen and defrosted ones.
- One large egg white weighs about 1 oz/ 30 g. Halve or double the batch. Simply calculate the proportions based on the number of egg whites you're using, maintaining the ratio of ingredients for the desired consistency and sweetness in the mixture.
- Unsweetened desiccated coconut: Ensure the coconut is unsweetened, the recipe contains a lot of sugar, and the cookies are very sweet. Desiccated coconut is not the same as shredded coconut. The desiccated kind is finer cut and a bit dryer.