German Coconut Macaroons

    (75)
    35 minutes

    Known as 'Kokosmakronen' this German style macaroon is similar to a coconut meringue biscuit with hints of cinnamon and almond.


    78 people made this

    Ingredients
    Serves: 36 

    • 2 3/4 cups desiccated coconut, toasted
    • 4 egg whites
    • 1 cup (220g) white sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon almond essence

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 120 degrees C. Line baking trays with baking paper.
    2. In a large bowl whisk egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond essence while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared baking trays.
    3. Bake for 20 to 25 minutes in the preheated oven until biscuits are dry and peel of the paper easily. Cool on cake racks and store in an airtight container at room temperature.

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    Reviews and Ratings
    Global Ratings:
    (75)

    Reviews in English (65)

    by
    92

    Another way to bake them so thatthey stay soft and fluffy is to set the oven to 350 F and only bake the cookies for 5-6 minutes until they are slightly golden. They will still be a little bit sticky but that's ok They will loose their stickiness when they cool down.  -  19 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    72

    These are so good. I made them to use up 4 egg whites I had sitting in the fridge. Something went wrong, and they never really worked as a meringue, so I threw them out and started over with fresh ones. This recipe came together perfectly the second time. It was beautiful. I used unsweetened coconut, which was a wise choice. It would have been way too swee otherwise. I love the flavors of cinnamon and almond in here. The outside texture is a crisp meringue shell almost, and the inside is a chewy coconut macaroon. I love it!  -  24 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    51

    I baked these @ 350 degrees until they were lightly browned on top and then let them cool all the way. I wanted them to be a bit chewy and it worked! I thought they were phenomenal. It is best if you make them as small as possible. A drizzle melted chocolate is nice.  -  25 Feb 2006  (Review from Allrecipes USA and Canada)

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