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German Kokosmakronen Coconut Macaroons on a wood platter.

German Coconut Macaroons (Kokosmakronen)

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  • Author: Ben
  • 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


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. 


Units Scale
  • 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


  1. Preheat oven to 325° Farhenheit with two racks on the middle most plecements
  2. In mixer, whisk egg whites until stiff (about five minutes)
  3. Fold in coconut flakes, milk, lemon zest, lemon juice, and salt
  4. Add parchment paper to two cookie sheets
  5. Scoop about 1 ½ tablespoons of mixture and place on parchment paper
  6. Space about 1 inch apart. Should Make about 24 cookies
  7. Bake for 25 minutes or until top of cookies start to get a bit of golden brown.
  8. Remove and allow to fully cool. The cookies should be easily separate and will be about 30 minutes
  9. In microwave, heat chocolate chips for 30 seconds and stir.
  10. Heat for 20 seconds and stir. Repeat until chocolate chips are fully melted.
  11. Dip bottom of each cookie into chocolate and put back on parchment.
  12. Allow to cool and eat. They should be read with 30 minutes of cooling.


  • 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.