Coconut Macaroons German Style

Coconut Macaroons German Style

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MOTTOS 0

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

20 m servings 49 cals
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Original recipe yields 36 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

61
  1. 70 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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

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 s...

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 f...

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 i...

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...

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 ...

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

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

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 ...

I made these for my husband and other coconut lovers . This recipe is very easy to follow. The comments I have received from everyone is that it's a very light and tasty macaroon. I strongly ...