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These German Coconut Macaroons are soft pillows of sweetness with a touch of lemon and chocolate. Known as Kokosmakronen in Germany, they are delicious holiday cookies no matter where you are.
Once baked, dip these tasty treats into some melted chocolate and allow to cool for a perfect coconut cookie. They are easy to make with minimal effort. Give these German Coconut Macaroons a try today!
🥥 What makes this recipe special?
If you like coconuts, this Kokosmakronen recipe is for you. Tropical coconut flavor with some serious sweetness. Add in a kiss of lemon and a bottom cap of chocolate, and we have something special.
There are a few different flavors and textures in this macaroon. Also, it is easy to make. There is no flour in these cookies, so they can be made gluten-free, as well!
Check out some of these other tasty holiday treats if you love Christmas cookies. These No-Bake Holiday Rum Balls are a great holiday cookie. Maybe try these Soft Ginger Cookies or really pull out the stops with these beautiful Scandinavian Rosette Cookies.
Whatever you bake, make sure to treat yourself!
🍫 Ingredients
Only five ingredients in this recipe! Get to baking today.
- Egg whites
- Sweetened condensed milk
- Lemon
- Salt
- Semisweet chocolate chips
See the recipe card for quantities.
🍲 Instructions
Whipping your egg whites to firm peaks is the first step. This should take about five minutes in a stand mixer.
Once mixed, fold in the rest of the ingredients, minus the chocolate chips. You will need to get out your cookie sheet(s).
Put about 1 1/2 Tablespoons down on a parchment paper-lined cookie sheet(s). Place about 1″ apart. This should result in about two dozen cookies.
I use a single 15″ x 21″ cookie sheet, but you can also use two regular 9″ x 13″ cookie sheets. Using the two sheets, you can bake them simultaneously or individually on the same middle rack.
If you cook on two smaller cookie sheets simultaneously, keep a closer look at the cookies to ensure both pans are not burning. A single cookie sheet on the middle rack works great and will cook more evenly.
Bake at 325° Fahrenheit for 25 minutes or until the tops of these cookies have just a touch of golden brown. Remove and allow to cool.
It will take about 30 minutes to cool. Once cooled, the cookies should be easily movable from the parchment paper. Now you are ready for the chocolate.
Adding the chocolate to the macaroons
Add the chocolate chips to a larger glass or ceramic bowl and microwave for thirty seconds. Stir. Repeat this until the chocolate is smooth and melted.
Once the chocolate is melted, gently dip the cookie bottom in the chocolate. Set back onto the parchment paper and allow to cool!
🤷 Substitutions and variations
There are a few ways that this can be changed up.
- Lemon – I use lemon, but I think a lime would work just as good.
- Chocolate bottom – This can be omitted altogether or you could try different chocolates or melted edibles.
📦 Storage
Once baked, store these in a frigerated airtight container for up to a week.
You can also freeze these. To freeze coconut macaroons, simply place them in an airtight container or a plastic freezer bag and store them in the freezer for up to three months.
When you are ready to enjoy them, simply remove the desired number of cookies from the freezer and allow them to thaw at room temperature or in the fridge for an hour or so.
🎓 History Tidbit
The legend goes that Macaroons go back to the 8th or 9th century in an Italian monastery. Because there is no flour or leavening agents, it became adopted by Jewish folks, as it is an acceptable Passover treat.
❓ FAQ
A coconut macaroon is a type of cookie that is made with shredded coconut, egg whites, and sugar. It is a small, round cookie that is typically crispy on the outside and chewy on the inside. Sometimes, they are dipped in chocolate.
Yes, the ingredients here are generally gluten free. The main ingredients in coconut macaroons are shredded coconut, egg whites, and sugar, which do not contain gluten.
However, it is always important to check the label of the ingredients you are using, as some may have gluten.
If you are following a gluten-free diet or have an allergy, it is always best to check your labels to ensure they are gluten-free.
The main difference between a macaroon and a macaron is the type of ingredients used to make the cookies. A macaroon is a small, round cookie that is made with shredded coconut, egg whites, and sugar. It is crispy on the outside and chewy on the inside.
A macaron, on the other hand, is a delicate, sandwich-style cookie that is made with almond flour, egg whites, and sugar. It is light and airy, with a crispy outer layer and a soft, creamy filling.
The two cookies are often confused because of their similar names, but they are actually quite different in terms of their texture and ingredients.
📝 Tips and tricks
- Using a large 15″ by 21″ cookie sheet is preferable, but a normal 9 by 13 cookie sheet works great as well.
- The cookies will be done when the top starts to get a touch of golden brown.
- Using a 1 ½ Tablespoon ice cream style mechanical scoop is best, but a heaping Tablespoon works well.
🛠 Products used in this recipe
😋 Did you make this recipe?
That is awesome, and thank you so much for giving this German Coconut Macaroon recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.
German Coconut Macaroons (Kokosmakronen)
- Prep Time: 25 minutes
- Cooling Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: German
Description
If you want a tasty cookie without flour, give these German Coconut Macaroons a try! Called Kokosmakronen in German, they are good no matter where they are from. Also, they are easy to make. There is a lot to like about these Holiday treats.
Ingredients
- 2 egg whites whipped stiff
- 14 ounces sweetened coconut flakes
- 14 ounces sweetened condensed milk
- 1/2 Tablespoon lemon zest (about 1/2 lemon)
- 1 1/2 Tablespoon lemon juice (about 1/2 lemon)
- 1/4 teaspoon salt
- 12 ounces semisweet chocolate chips
Instructions
- Preheat oven to 325° Farhenheit with two racks on the middle most plecements
- In mixer, whisk egg whites until stiff (about five minutes)
- Fold in coconut flakes, milk, lemon zest, lemon juice, and salt
- Add parchment paper to two cookie sheets
- Scoop about 1 ½ tablespoons of mixture and place on parchment paper
- Space about 1 inch apart. Should Make about 24 cookies
- Bake for 25 minutes or until top of cookies start to get a bit of golden brown.
- Remove and allow to fully cool. The cookies should be easily separate and will be about 30 minutes
- In microwave, heat chocolate chips for 30 seconds and stir.
- Heat for 20 seconds and stir. Repeat until chocolate chips are fully melted.
- Dip bottom of each cookie into chocolate and put back on parchment.
- Allow to cool and eat. They should be read with 30 minutes of cooling.
Notes
- Using a large 15″ by 21″ cookie sheet is preferable, but a normal 9 by 13 cookie sheet works great as well.
- The cookies will be done when the top starts to get a touch of golden brown.
- Using a 1 ½ Tablespoon ice cream style mechanical scoop is best, but a heaping Tablespoon works well.
We made these for Christmas this year and everybody who likes coconut loved them! Thanks for sharing.
Thanks for giving them a try, Ruth!