Kokosmakronen (German Coconut Macaroons)

These kokosmakronen (German coconut macaroons) are firm on the exterior and moist and chewy inside. They're SO easy to make, with only 5 ingredients and one bowl. There's no need to whip the egg whites, so you can have them ready to bake in less than 10 minutes! These homemade coconut cookies are perfect for the holidays (they're popular German Christmas cookies) or whenever a cookie craving strikes.

These kokosmakronen fall into the easy, one bowl cookie category that I love so much. These raspberry white chocolate blondies do too, as do these almond flour peanut butter cookies and biscoff blondies. We all want a cookie without much effort sometimes!

I tested coconut macaroon recipes 3 times before landing on the perfect combination of ingredients, flavor and texture. I wanted a simple recipe with minimal ingredients and fuss. I also wanted a flavorful coconut cookie with a stable, golden exterior and a moist, chewy center. This is the final result, and it's a winner!

Many recipes that use condensed milk in macaroons also call for sweetened shredded coconut. I wanted to cut out the additional sugar and preservatives (added to keep the moist coconut from going bad), so I opted for dried, unsweetened shredded coconut.

I also wanted to avoid the fuss of using a partial can of condensed milk. Some recipes use ⅞ths of a can. What do you do with ⅛th can of leftovers? This recipe uses the entire can, and the macaroons are NOT runny. They won't spread or bake too flat.

And perhaps my favorite note - there's no beating of egg whites required! When I tested recipes using stiffly whipped egg whites vs. simply adding unbeaten egg whites to the batter, there was no significant difference in the taste or texture. So I've simplified the process for you here!

If you like coconut recipes, also try these coconut ice candy, coconut chocolate chip cookies and this coconut mango meringue cake!

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• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Frequently asked questions
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• Unsweetened shredded coconut - Shredded unsweetened coconut is also called desiccated coconut.
  • Some brands shred their coconut very finely (Bob's Red Mill - seen in the photos of ingredients above and baked on the angled cookie sheet below). Other brands have somewhat longer, wider strips.
  • In my recipe tests, I preferred the longer shredded pieces (seen in the chocolate dipped cookie photos) as they are not as dense.
  • Don't use sweetened shredded coconut as the sweetened condensed milk already provides plenty of sugar. Sweetened coconut would also be too moist, and usually contains additives and preservatives.
• Sweetened condensed milk - although not a traditional addition to German coconut macaroons, adding it makes for a very easy recipe and creates an extra moist coconut cookie. Don't confuse this with canned evaporated milk, which is much thinner in consistency and not sweet at all!
  • If you can source sweetened condensed coconut milk, it adds an extra boost of coconut flavor (and makes the recipe dairy free for those that can't have dairy!)
• Egg whites- This recipe is extra easy because it doesn't require you to whip your egg whites! Just add them and stir in. I use large eggs in my recipes.
• Vanilla extract - You can use vanilla extract or vanilla bean paste.
• Kosher salt - I use Diamond Crystal Kosher salt.
• Dark chocolate - Dipping the base of the cookies in dark chocolate is optional but it's a great way to temper the sweetness of the cookie. Plus, chocolate and coconut are a delicious combination! You'll end up with a bit of extra melted chocolate. It's easiest to dip the bases if the melted chocolate is deep enough to sink the cookies in.

See recipe card for quantities.

Variations

Give these variations and serving suggestions a try.

• Citrus zest - Add the zest of one lemon, lime, or orange to the coconut mixture for a bright, fresh flavor.
• Almond extract - Stir in ½ teaspoon of almond extract to complement the coconut with a nutty, sweet flavor.
• Chocolate drizzle - For a lighter touch, drizzle melted chocolate over the tops. To get clean lines, use a piping bag or a zippered storage bag with a small hole cut in the corner.
• Dairy Free - For a dairy-free version with an extra boost of coconut flavor, substitute the sweetened condensed milk with an equal amount of sweetened condensed coconut milk
• Mit oblaten: For a traditional touch, place each portion of dough on a thin, round baking wafer (oblaten) before baking. While this recipe is designed not to stick to parchment, the wafers add a wonderful authentic crunch and are a classic part of traditional kokosmakronen. Note: this version is typically enjoyed plain or with a chocolate drizzle on top, rather than being dipped in chocolate.

Equipment

Cookie scoop - To bake these kokosmakronen cookies, I use this medium cookie scoop which measures out 1½ Tablespoons of dough. It's a size 40. I love using a cookie scoop for drop cookies. It keeps them uniform in size, which also helps them to bake evenly.

Baking pans - I bake my cookies on half sheet baking pans (18 x 13 inches).

Parchment paper is great for lining the baking pan and will prevent the cookies from sticking.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. In my opinion, they're best when eaten in the first day or two!

To freeze extra cookies, place in an airtight container in the freezer for up to 3 months. Defrost at room temperature prior to serving.

It's preferable to freeze these without the chocolate dipped base, but you can freeze chocolate dipped cookies too. If you've added chocolate, simply defrost in the refrigerator first and then bring to room temperature. This additional step will help avoid condensation forming on the chocolate, which often happens if it defrosts too quickly.

Frequently asked questions

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