Coconut Macaroons German Style

Coconut Macaroons German Style

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MOTTOS 0

"Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays."

Ingredients 20 m {{adjustedServings}} servings 49 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Cook

  • Ready In

  1. Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, whip 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 extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
  3. Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
Tips & Tricks
Coconut Poke Cake

See how to make this moist coconut cake.

Creamy Coconut Cake

See how to make a moist and creamy coconut cake.

Footnotes

  • To toast coconut
  • Spread flaked coconut out on a cookie sheet and bake for 5 to 7 minutes in a 350 degrees F oven.
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Reviews 61

  1. 70 Ratings

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maximilliane
12/19/2005

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.

What a Dish!
1/24/2008

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!

M. Bliss K.
5/10/2006

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.