Coconut Macaroons German Style Recipe - Allrecipes.com
Coconut Macaroons German Style Recipe
  • READY IN 20 mins

Coconut Macaroons German Style

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
ADVERTISEMENT
  • COOK

    20 mins
  • READY IN

    20 mins

Directions

  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.
Kitchen-Friendly View

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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Jan 15, 2007

I followed the directions exactly, and these cookies were terribly sticky. Even after cooling, they were just a sticky mess.

 

69 Ratings

Jan 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!

 
May 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.

 
Nov 02, 2008

This recipe is excellent as is. Baking it at 350 for less time until golden resulted in sticky cookies that really couldn't be eaten while keeping your fingers clean. I put them in for 12 more minutes on 250, and they turned out great. Macaroons are supposed to be crunchy, anyways. The almond extract adds an excellent flavor, and the cinnamon doesn't distract from the coconut taste at all. Highly recommended.

 
Dec 21, 2008

After starting on the meringue portion of the recipe, I realized I only had 3/4 cup of flaked coconut!! I thought it would be a disaster, but I went ahead and tried to subsititute the remaining measurement with finely chopped almonds. I also didn't have almond extract so I used vanilla. And I had to adjust the cooking temp and times, probably because of my mistakes. Oh yeah, I also didn't have parchment paper so I used foil :) BUT...I was so pleasantly surprised that they actually came out GOOD! So, all this is to say that you can really botch up these cookies and they will still turn out! Next time, I'll try to make the cookies as directed and see what they're supposed to taste like, but just know that if you don't have the exact ingredients or measurements, they'll probably still come out ok!! Good luck!

 
Feb 10, 2006

I was first scared to be the first one tried this recipe, but let me tell you it is so good, I did not toast the coconut as the recipe says, and did not add the cinnamon, so good,thanks

 
Oct 08, 2006

Made these since I had lots of leftover coconut from Coconut Cream Pie. I almost forgot about the toasted ones and was wondering why it wasn't a bit more.. thick. But that was my own fault. I'm working on a batch now, with one done and cooled. These are really, really good. Entire family likes them, even my brother who hates coconut.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Coconut Macaroons III

These award-winning macaroons are easy to make!

Macaron (French Macaroon)

Watch how to make a perfectly round, crisp macaroon in this video.

Oatmeal Chocolate Coconut Chewy

This chewy oatmeal cookie is loaded with chocolate chips, coconut, and nuts.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States