Kokosmakronen (German Macaroon Cookies)
These kokosmakronen (German coconut macaroons) are crisp and crunchy 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 10 minutes!
Servings 28 cookies
Equipment
Ingredients
- 300 grams (3⅓ cups) coconut unsweetened, shredded
- 396 grams (14 ounces) sweetened condensed milk (usually 1 can)
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
- 2 grams (½ teaspoon) Kosher salt
- 170 grams (6 ounces; 1 cup) dark chocolate finely chopped (optional)
Instructions
- 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) coconut, 396 grams (14 ounces) sweetened condensed milk, 2 large egg whites, 1 teaspoon vanilla extract, 2 grams (½ teaspoon) Kosher salt
- 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.
Notes
Unsweetened shredded coconut is also called also called desiccated coconut. Don't use sweetened coconut as the sweetened condensed milk already provides plenty of sweetness. Sweetened coconut also often contains additives and preservatives.
If you can source sweetened condensed coconut milk, it adds an extra boost of coconut flavor (and makes the recipe dairy free!)