The German Coconut Macaroons are very popular Christmas Cookies and so easy to make, that everyone can try to be a baker. You can buy them in every German supermarket and bakery. The recipe below is an universal recipe which can be altered to make hazelnut or almond macaroons. Just make sure that the egg white is very firm. These are the best macaroons you just need to use the ingredients as listed. Happy Baking!
Find more information about how to make macaroons: Christmas Bakery – Macaroons
Ingredients German Coconut Macaroons
3 egg whites
100 g fine sugar (confection) or powdered sugar
1 package vanilla sugar 0.3 oz – How to make Vanilla Sugar –
1 tsp honey (optional)
juice from 1 lemon
2 tbsp or 50 g flour (optional)
200 g fine-medium shredded coconut unsweetened
Backoblaten – thin wafers as needed (optional) – Find Backoblaten here: Kuchle Back Oblaten (2x37g/2x 1.30oz) Pack of 2
Baking Instructions German Coconut Macaroons
– Beat egg whites very firm, and slowly add the sugar, vanilla sugar and lemon juice until the egg white is shiny.
– Mix grated coconut with flour and add to the dough. Mix well.
– Place little heaps on the Oblaten (German wafers) or without on a tray layered with Parchment paper. You can decorate the macaroons with a nut or pistachio.
– Bake on 300 F for about 10 minutes, they coconut macaroons should not get brown and always stay light. They get brown fast. When you see that place them on the lower grid in the oven.
For hazelnut/almond macaroons use 200 g ground almonds or ground hazelnuts, and decorate with hazelnuts or pistachios.
You can melt dark chocolate and dip the bottom of the macaroons in it. Or drip some chocolate lines over the macaroons. Very nice combination!