Kokosmakronen (German Coconut Macaroons)

Chewy on the inside, slightly crispy on the outside and bursting with the delicious flavor of toasted coconut! These Kokosmakronen are enjoyed in Germany throughout the year and are especially popular during the holiday season.

📝 Ingredients

• 4 egg whites
• 3/4 cup granulated sugar
• 1 packet vanillezucker (vanilla sugar) (, can substitute 3/4 teaspoon vanilla extract)
• 1/8 teaspoon salt
• 3 1/2 cups unsweetened shredded coconut
• 8 ounces dark, milk, or white chocolate for dipping or drizzling ((optional), chopped (or about 1 1/3 cup chocolate chips))
• 40 size 40mm Back Oblaten ((see blog post for reasons these are used), for GF omit the Oblaten)

👨‍🍳 Instructions

1. 1Preheat the oven to 325 F and line two baking sheet with either parchment paper or a silicone mat. Distribute 40 Back Oblaten on the baking sheets.
2. 2In a dry skillet, toast the coconut over medium heat for a few minutes until roughly half of the coconut turns golden. This step is optional but it brings out more of the coconut flavor. Transfer the coconut to a plate to cool.
3. 3In a mixing bowl beat the egg whites until they're foamy then add the salt and vanilla sugar. Gradually add the granulated sugar as you continue to beat the egg whites. Beat until stiff peaks form. Gently fold in the coconut.Use two spoons or a medium cookie scoop to evenly distribute the mixture onto the Oblaten.Bake the coconut macaroons on the middle shelf of the oven for 25-30 minutes until they're golden brown. How brown you let your macaroons get is up to you. Some prefer them paler, some browner to bring out more coconut flavor. Transfer the coconut macaroons to a wire rack to cool completely.
4. 4If dipping the macaroons in chocolate, gently melt the chocolate in the microwave, stirring every 20 seconds, or over a double boiler until smooth. Dip and/or drizzle each macaroon and set them on parchment paper to fully set. Once set, transfer them to an airtight container. The Kokosmakronen will keep for up to a week. You can also freeze them for up to 3 months (layer them between parchment paper to avoid sticking) and let them thaw at room temperature.