Description
Kokosmakronen are traditional German coconut macaroon cookies that boast a crisp and crunchy exterior with a moist and chewy interior. Made with only five simple ingredients and prepared in one bowl without the need to whip egg whites, these cookies are easy and quick to bake. Optional dark chocolate dipping adds a rich finishing touch, making them perfect for a delightful treat or festive occasion.
Ingredients
Scale
For the Kokosmakronen Cookies
- 300 grams (3⅓ cups) unsweetened shredded coconut
- 396 grams (14 ounces) sweetened condensed milk (usually 1 can)
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- 2 grams (½ teaspoon) Kosher salt
For the Optional Chocolate Coating
- 170 grams (6 ounces; 1 cup) dark chocolate (finely chopped)
Instructions
- Preheat and Prepare Baking Sheet: 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 prevent sticking and for easy cleanup.
- Mix Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and kosher salt. Stir thoroughly until all ingredients are fully incorporated into a cohesive dough.
- Form Cookies: Using a cookie scoop or two spoons, shape the dough into mounds of about 1½ tablespoons (approximately 28 grams each). Place each mound onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart to allow even baking.
- Bake the Cookies: Bake the cookies for 13-15 minutes, or until the tops are lightly golden brown and the exterior feels dry and no longer moist. This ensures a crisp outside while maintaining a chewy inside. Remove from oven and let cookies cool on the baking sheet for 10 minutes.
- Cool Completely: Transfer the cookies to a wire rack to finish cooling completely, ensuring they firm up to the perfect texture.
- Prepare Chocolate (Optional): If adding chocolate, melt the finely chopped dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each until smooth.
- Dip Cookies in Chocolate: Dip the base of each cooled cookie into the melted chocolate, shaking off any excess chocolate. Place back onto parchment-lined baking sheet and allow the chocolate to set and harden before serving.
Notes
- These German kokosmakronen have a wonderfully crunchy exterior with a moist and chewy center.
- No need to whip the egg whites; they are simply combined with other ingredients which makes preparation quick and easy.
- Cookies can be dipped in dark chocolate for an extra indulgent flavor, but this step is optional.
- Use parchment paper on baking sheets for easy removal and cleanup.
- Make sure egg whites are at room temperature to ensure better incorporation into the dough.
- Allow cookies to cool completely before dipping in chocolate to prevent melting.
Nutrition
- Serving Size: 1 cookie (approx. 28 grams)
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
