What is a coconut macaroon?

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.

Are Coconut Macaroons Gluten free?

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.

What is the difference between a macaroon and a macaron?

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.

German Coconut Macaroons (Kokosmakronen)

Name: German Coconut Macaroons (Kokosmakronen)
Prep time: 1 h 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: German
Ingredients: 2 egg whites whipped stiff; 14 Ounces sweetened coconut flakes; 14 Ounces sweetened condensed milk; ½ Tablespoon lemon zest (about ½ lemon); 1 ½ Tablespoon lemon juice (about ½ lemon); ¼ teaspoon salt; 12 Ounces semisweet chocolate chips

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

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

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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.