Description
Kokosmakronen, traditional German coconut macaroons, are delightfully crisp on the outside and chewy on the inside. Made with shredded coconut, sweetened condensed milk, egg whites, vanilla, and a hint of salt, these cookies are simple to prepare with just one bowl and no need to whip the egg whites. For an extra indulgence, you can dip the bases in melted dark chocolate, adding a rich contrast to the sweet coconut flavor.
Ingredients
Scale
Dry Ingredients
- 300 grams (3⅓ cups) unsweetened shredded coconut
- 2 grams (½ teaspoon) Kosher salt
Wet Ingredients
- 396 grams (14 ounces) sweetened condensed milk (about 1 can)
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
Optional Topping
- 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 prepare for baking the cookies.
- Mix Ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt. Stir thoroughly until all ingredients are fully incorporated into a sticky cookie dough.
- Shape Cookies: Using a cookie scoop or two spoons, form dough into mounds approximately 1½ tablespoons (about 28 grams) each. Place each mound onto the prepared baking sheet, spacing them 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 until the tops are lightly golden brown and the exterior is no longer moist. This ensures a crisp exterior and moist chewy interior. Remove from oven and let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Optional Chocolate Dip: If using chocolate, melt the finely chopped dark chocolate in a double boiler or microwave in 30-second intervals, stirring between each until smooth. Dip the base of each cooled cookie into the melted chocolate, shaking off any excess. Place the cookies back on parchment paper until the chocolate has completely set.
Notes
- These German coconut macaroons have a perfect texture contrast—crisp outside and chewy inside.
- No need to whip the egg whites, simplifying the preparation and saving time.
- Cookies can be stored in an airtight container to maintain freshness for several days.
- Chocolate dipping is optional but highly recommended for an enhanced flavor.
- Make sure egg whites are at room temperature for best mixing results.
Nutrition
- Serving Size: 1 cookie (about 28 grams)
- Calories: 120 kcal
- Sugar: 14 grams
- Sodium: 35 mg
- Fat: 5 grams
- Saturated Fat: 3.5 grams
- Unsaturated Fat: 1 gram
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1.5 grams
- Protein: 2 grams
- Cholesterol: 10 mg
