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 are 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!
- 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.
Learn how to make kokosmakronen (German coconut macaroons)! It's so easy - there are really just two steps:
In a large bowl, combine all ingredients. Stir together until fully incorporated.
Using a cookie scoop (or two spoons), form dough into 1½ Tablespoon balls. Place an inch apart on a parchment lined baking sheet.
Bake kokosmakronen on middle rack of oven for 13-15 minutes at 350 degrees Fahrenheit (177° Celsius, Gas mark 4). The macaroons are done baking when no longer moist on the exterior and lightly golden on top. They will be a deeper golden brown on the bottom. Let cool on the baking sheet for 10 minutes then transfer to a rack to cool completely.
If desired, dip the base of kokosmakronen into melted dark chocolate for the version known as kokosmakronen mit schokolade: German macaroons with chocolate.
Hints: Be careful not to over bake these cookies. They will be tender when removed from the oven, but will firm up some when cooled. If they over bake, they'll end up dry.
Give these variations and serving suggestions a try.
- Citrus zest - Grate the zest of a lime, orange or lemon into the bowl with the other ingredients.
- Almond extract - Add ½ teaspoon of almond extract for extra flavor.
- Chocolate drizzle - If you prefer, drizzle the melted chocolate over the tops of the macaroons rather than dipping them. This is easiest to do if you place the melted chocolate into a pastry bag (or zippered storage bag) with a small hole cut in the end.
- Extra coconut flavor (and dairy free) - If you can source sweetened condensed coconut milk, use it in place of the standard dairy condensed milk. It's made from coconut milk and adds an extra boost of coconut flavor to the cookies.
- Mit oblaten (with German baking wafers) - Many traditional kokosmakronen recipes place macaroon dough on top of oblaten (affiliate link) prior to baking. Oblaten are thin, crisp round wafers made from white wheat. They are commonly used to keep the macaroons from sticking to the pan. This recipe is made without wafers as the cookies don't stick to the parchment, but you can always add them for extra authenticity!
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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. The cookies won't stick at all if you use parchment underneath. One roll of this 15 inch x 164 foot (38 centimeter x 50 meter) non-stick paper lasts a LONG time! If you have access to a Costco store, the price is often a bit better.
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.
Coconut macaroons are drop cookies made with coconut, egg whites, vanilla, salt and a sweetener, which is usually granulated sugar or condensed milk. There are many variations on the recipe depending on the country. Some recipes (including the original ones first made in the 8th or 9th century in Italy) contain almond paste.
Like French macarons, macaroons are often meringue based, but here I've adapted the recipe to use egg whites that haven't been whipped.
Macarons are light, chewy French meringue sandwich cookies made with egg whites, sugar, almond flour and a variety of food coloring and flavorings.
The shells are piped into circles on a baking sheet and left to air dry until tacky. They are then baked, cooled, and sandwiched together with flavored buttercream or ganache.
Yes, coconut macaroons can be frozen in an airtight container for up to 3 months. See additional storage notes here.
Kokosmakronen (German Macaroon Cookies)Print Recipe Pin Recipe
- 300 grams (3⅓ cups) unsweetened shredded coconut
- 396 grams (14 ounces) sweetened condensed milk (usually 1 can)
- 2 large egg whites
- 1 teaspoon vanilla extract
- 2 grams (½ teaspoon) Kosher salt (I use Diamond Crystal)
- 170 grams (6 ounces; 1 cup) dark chocolate, finely chopped (optional)
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4). Place rack in center of oven. Line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients. Stir together until fully incorporated.300 grams (3⅓ cups) unsweetened shredded coconut, 396 grams (14 ounces) sweetened condensed milk, 2 large egg whites, 1 teaspoon vanilla extract, 2 grams (½ teaspoon) Kosher salt (I use Diamond Crystal)
- Using a cookie scoop (or two spoons), form dough into 1½ Tablespoon mounds (approximately 28 grams each). Place 1 inch (2.5 centimeters) apart on prepared baking sheet.
- Bake 13-15 minutes, until lightly golden brown on top and no longer moist on exterior. Cool on pan for 10 minutes and then transfer to a rack to finish cooling.
- If adding chocolate: melt chocolate in the top of a double boiler (or in the microwave in 30 second bursts, stirring between each.). Dip the base of each cookie into the melted chocolate and shake off the excess. Place back onto parchment lined baking sheet until chocolate is firm.
The Floured Table
Recipe Author: Kathleen Culver
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