Delicious Coconut Macaroons Recipe
The first time I ever tried these amazing coconut macaroons was at Christmas. One of my best friends brought me a bag of cookies. There were lots of different types: some with chocolate, some with nuts, and some with soft fruits. All of them were homemade and that’s why they were so yummy, but these coconut macaroons were the ones I remember the most vividly. Their light but chewy texture conquered my heart.
The same day I messaged my friend: “Jenny, I need this coconut macaroons recipe, they are so yummy!!!” And the next day I was baking them for my family, and the year after, for Matt and his family.
It was a success, and now this coconut macaroon recipe became one of my all-time favourite Christmas cookie recipes. It’s my go-to every year. I think I successfully adopted the German tradition of baking lots of different types of cookies during the build-up to Christmas. My home always smells like vanilla, cinnamon, almond or sometimes like burned sugar.😅
Without further ado, here is our macaroon recipe. We hope you like it! 😉
How to make coconut macaroons
Ingredients:
- Shredded coconut: 100 g
- Egg whites: 2
- Powdered sugar: 125 g
- Raw marzipan: 200 g
- Vanilla extract or almond extract: 1 tsp
Directions for the macaroon recipe:
1.Collect your ingredients and put the marzipan in the freezer for a couple of hours. Even better if you can leave it in the freezer overnight.
2. Put the shredded coconut flakes on the baking sheet and let them dry in the oven at 100 degrees for about 10 minutes. Keep an eye on them as they can easily burn; they do not have to be baked, just dried.
3. Whip egg whites until the mixture forms stiff peaks (you should be able to turn the whisk upside down and have the peaks of the mixture hold firm, pointing straight up and not collapsing at all).
4. Grate frozen marzipan into the egg white mixture. (Be careful with your fingers – Matt almost sliced his thumb off doing that for the first time!)
5. In a large bowl, mix whipped egg whites, marzipan, powdered sugar and vanilla extract.
6. Add the dried coconut flakes and stir well.
7. Preheat the oven to 150 degrees.
8. Form small balls from the egg and coconut mixture and place them on the baking sheet. You can use an ice cream scoop if you have one available.
9. Bake for 30 minutes or until golden brown.
10. Before eating, let them cool for a bit. You can serve warm or cold with a cup of tea or a glass of mulled wine.
Tips:
- I highly recommend you freeze the marzipan before you grate it. If it happens that you forgot to cool it, you can just use a knife and cut marzipan into very small pieces.
- These coconut macaroons not only taste great, but they are also naturally gluten-free as they contain no flour.
- If you like you can drizzle some dark chocolate on the top of the coconut macaroons.
Delicious Coconut Macaroons Recipe
Our coconut macaroons recipe makes for the perfect treat in the build-up to Christmas. Find out how to make coconut macaroons here.
Ingredients
- Shredded coconut: 100 g
- Egg whites: 2
- Powdered sugar: 125 g
- Raw marzipan: 200 g
- Vanilla extract or almond extract: 1 tsp
Instructions
- Collect your ingredients and put the marzipan in the freezer for a couple of hours. Even better if you can leave it in the freezer overnight.
- Put the shredded coconut flakes on the baking sheet and let them dry in the oven at 100 degrees for about 10 minutes. Keep an eye on them as they can easily burn; they do not have to be baked, just dried.
- Whip egg whites until the mixture forms stiff peaks (you should be able to turn the whisk upside down and have the peaks of the mixture hold firm, pointing straight up and not collapsing at all).
- Grate frozen marzipan into the egg-white mixture. (Be careful with your fingers – Matt almost sliced his thumb off doing that for the first time!)
- In a large bowl, mix whipped egg whites, marzipan, powdered sugar and vanilla extract.
- Add the dried coconut flakes and stir well.
- Preheat the oven to 150 degrees.
- Form small balls from the egg and coconut mixture and place them on the baking sheet. You can use an ice cream scoop if you have one available.
- Bake for 30 minutes or until golden brown.
- Before eating, let them cool for a bit. You can serve warm or cold with a cup of tea or a glass of mulled wine.
Coconut macaroons: the perfect Christmassy treat
Coconut macaroons are my personal favourite Christmas sweet. Matt, a self-proclaimed cookie fiend, loves them too. If you want to add a bit of German tradition to your Christmas this year, you can bake coconut macaroons as well as other chocolate chip cookies. Also, make sure you don’t forget the homemade mulled wine! It’s super simple to make and is a sure-fire way to make you feel snug and cosy at Christmas time.
Check out our other Christmas recipes for more inspiration. Alternatively, we have an ever-growing collection of recipes from around the world that you can browse if you’re after some international cuisine!
