Prepare to be transported to the charming bakeries of Germany with these heavenly Kokosmakronen - the most addictive coconut macaroons you'll ever taste! Imagine biting into a golden-brown, crispy-edged coconut treat, perfectly sweetened and luxuriously dipped in rich dark chocolate. These aren't just any ordinary cookies; they're a culinary experience that will make your taste buds dance with pure joy. Whether you're a baking novice or a seasoned pro, these German coconut macaroons are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: German
Serves: 20 macaroons
Ingredients
- 2 2/3 cups shredded coconut
- 1/2 cup sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 oz dark chocolate (for dipping)
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
- In a large mixing bowl, combine the shredded coconut and sugar. Mix well to ensure the sugar is evenly distributed throughout the coconut.
- In a separate bowl, whisk the egg whites until they are frothy. You do not need to whip them to stiff peaks; just ensure they are well mixed.
- Add the vanilla extract and salt to the egg whites, and mix until fully combined.
- Gradually fold the egg white mixture into the coconut and sugar mixture. Use a spatula to gently combine the ingredients until they are well incorporated. Be careful not to overmix, as you want to maintain the texture of the coconut.
- Using a tablespoon or a small cookie scoop, portion out the mixture onto the prepared baking sheet. Space the macaroons about 1 inch apart, as they will spread slightly while baking.
- Bake in the preheated oven for approximately 20-25 minutes, or until the macaroons are golden brown on the edges and slightly firm to the touch.
- Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the macaroons are cooling, melt the dark chocolate. You can do this using a double boiler or by placing the chocolate in a microwave-safe bowl and heating it in 30-second intervals, stirring in between until smooth.
- Once the macaroons are completely cool, dip the bottoms into the melted dark chocolate, allowing any excess chocolate to drip off. Place the dipped macaroons back onto the parchment paper to set.
- Let the chocolate harden at room temperature or place the macaroons in the refrigerator for faster setting. Once the chocolate is firm, your Kokosmakronen are ready to be served!
- Enjoy your delicious German coconut macaroons with a cup of tea or coffee!
Tips
- Use fresh, high-quality shredded coconut for the best texture and flavor.
- Don't overwhip the egg whites - you want them frothy, not stiff peaks.
- Gently fold the ingredients to maintain the coconut's texture.
- Use a cookie scoop or tablespoon for uniform-sized macaroons.
- Watch carefully while baking - golden brown edges are key to perfect texture.
- Let the macaroons cool completely before chocolate dipping to prevent melting.
- Use a good quality dark chocolate for dipping for maximum flavor.
- Store in an airtight container to keep them fresh for up to 5 days.
- For extra flavor, try adding a pinch of almond extract alongside the vanilla.
- Serve at room temperature for the best taste and texture experience.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 1g
Fat: 7g
Saturated Fat: 6g
Cholesterol: 0mg
