Kokosmakronen are sweet and chewy coconut cookies popular in Germany and Austria. Made with just shredded coconut, egg whites, and sugar, they’re baked until golden on the outside and soft on the inside. These delightful treats offer a deliciously satisfying coconut flavor in every bite.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this recipe:
Shredded coconut – The flakes of shredded coconut most commonly sold in the US are larger than those in Germany/Austria. Those large flakes are not available here. You can use those larger flakes in this recipe (follow the weight of the coconut not the volume) or pulse your shredded coconut in a food processor until finely shredded. Make sure your shredded coconut is unsweetened. Bob’s Red Mill sells finely shredded coconut, so you can also look for that. If you want to make coconut macaroons as they’re sold in Germany, you need to use finely shredded coconut.
Sugar – you can use granulated sugar, or preferably, superfine (caster) sugar. Superfine sugar is essentially granulated sugar, but with smaller crystals. Because of this, it dissolves more quickly and easily in the meringue. If using regular granulated sugar, you’ll need to beat the meringue a little bit longer.
Don’t try to decrease the amount of sugar in these cookies. You need at least 50g of sugar for a large egg white for the meringue to hold its shape.
Egg whites – make sure there is no egg yolk in your egg whites or you won’t be able to beat them properly.
Lemon juice – it’s optional, it stabilizes the meringue. You need really just a couple of drops.
Vanilla extract – is used for some extra flavor. If you want your macaroons to be whiter in color, omit the vanilla extract or you can use the beans scraped from half of a vanilla pod.
Small pinch of salt – you need to add a small amount of salt to every sweet dessert you make – it enhances the sweet flavor and make baked good not taste flat.
Backoblaten (optionally) – In Germany, Backoblaten are traditionally used to bake these cookies. They are thin baking wafers on which you place your cookie dough before baking. These cookies will turn out fine without the Backoblaten, but if you can get them, the base of the cookies will be crunchier and chewier. Without the Backoblaten, the bottom of the cookie is rather soft. Backoblaten are shown on a photo down below.
Chocolate – for dipping the cookies (optional). I believe these cookies are better when coated in chocolate; it’s a popular version of them, but it’s strictly optional. You can use bittersweet or semi-sweet chocolate, or chocolate chips. Baking chocolate or chocolate chips are preferred because this kind of chocolate won’t have grey spots on it the next day.
A different way to make these cookies
These cookies are made by folding shredded coconut into a meringue mixture (egg whites beaten with sugar).
There are similar cookies in Polish cuisine called kokosanki that are nearly identical, except shredded coconut is stirred directly with unbeaten egg whites and sugar instead of being beaten into a meringue.
This version of the cookies is equally delicious, so if you prefer not to whip up the meringue, you could give them a try.
If you’d like to make these cookies with ground nuts and not shredded coconut, take a look a this Nussmakronen recipe (hazelnut meringue cookies).
How to make Kokosmakronen: step-by-step instructions
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a clean, dry, and fat-free mixing bowl, whisk the egg whites using a whisk attachment until they form soft peaks (those are peaks that gently bend over when the whisk is lifted).
Gradually add the granulated or superfine sugar while continuing to whisk until the mixture is glossy and holds its shape. It will take about 5-10 minutes when using superfine sugar and 10-15 minutes if using granulated sugar.
Gently fold in the finely shredded unsweetened coconut, vanilla extract, lemon juice, and a small pinch of salt into the meringue mixture until evenly combined.
If using Backoblaten, place them on the prepared baking sheet. Using an ice cream scoop (or two spoons), scoop the coconut mixture onto the Backoblaten in small mounds. If not using Backoblaten, scoop them directly onto the parchment paper.
Bake in the preheated oven for about 20 minutes or until the cookies are light golden in color. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Chocolate Coating: Melt the bittersweet or semi-sweet chocolate using a double boiler method (by placing chopped chocolate in a bowl set over a pot with simmering water) or use a microwave. Dip the cooled cookies into the melted chocolate or drizzle it over the tops. Allow the chocolate to set before serving. The specified amount of chocolate is enough for dipping the bottoms of the cookies; if you want to also drizzle chocolate on top, you’ll need additional chocolate.
Enjoy!
If you’d like your cookies crispier and less chewy, you can bake them a little bit longer.
Storage
You can store the cookies in an airtight container at room temperature for up to 5 days.
More German/Austrian cookie recipes
- Linzer Cookies
- Vanillekipferl (Vanilla Crescent Cookies) + video
- Gingerbread squares with plum jam and chocolate (Lebkuchen cookies)
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Kokosmakronen (Kokosbusserl) – German Coconut Macaroons
Ingredients
for the cookies:
- 2 large egg whites
- 2/3 cup (125g) granulated sugar or superfine (caster) sugar
- 2 cups (150g) finely shredded unsweetened coconut*
- 1 teaspoon vanilla extract
- 1/8 teaspoon lemon juice
- small pinch of salt
additionally (optional):
- 15 Backoblaten baking wafers
- 2 ounces (60g) bittersweet or semi-sweet chocolate
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a clean, dry, and fat-free mixing bowl, whisk the egg whites using a whisk attachment until they form soft peaks (those are peaks that gently bend over when the whisk is lifted). Gradually add the granulated or superfine sugar while continuing to whisk until the mixture is glossy and holds its shape. It will take about 5-10 minutes when using superfine sugar and 10-15 minutes if using granulated sugar.2 large egg whites, 2/3 cup (125g) granulated sugar
- Gently fold in the finely shredded unsweetened coconut, vanilla extract, lemon juice, and a small pinch of salt into the meringue mixture until evenly combined.2 cups (150g) finely shredded unsweetened coconut*, 1 teaspoon vanilla extract, 1/8 teaspoon lemon juice, small pinch of salt
- If using Backoblaten, place them on the prepared baking sheet. Using an ice cream scoop (or two spoons), scoop the coconut mixture onto the Backoblaten in small mounds. If not using Backoblaten, scoop them directly onto the parchment paper.15 Backoblaten
- Bake in the preheated oven for about 20 minutes or until the cookies are light golden in color. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Coating: Melt the bittersweet or semi-sweet chocolate using a double boiler method (by placing chopped chocolate in a bowl set over a pot with simmering water) or use a microwave. Dip the cooled cookies into the melted chocolate or drizzle it over the tops. Allow the chocolate to set before serving. The specified amount of chocolate is enough for dipping the bottoms of the cookies; if you want to also drizzle chocolate on top, you’ll need additional chocolate.2 ounces (60g) bittersweet or semi-sweet chocolate
- Enjoy!
Notes
- If you’d like your cookies crispier and less chewy, you can bake them a little bit longer.
- Sugar – you can use granulated sugar, or preferably, superfine (caster) sugar. Superfine sugar is essentially granulated sugar, but with smaller crystals. Because of this, it dissolves more quickly and easily in the meringue. If using regular granulated sugar, you’ll need to beat the meringue a little bit longer.
- Chocolate – for dipping the cookies (optional). I believe these cookies are better when coated in chocolate; it’s a popular version of them, but it’s strictly optional. You can use bittersweet or semi-sweet chocolate, or chocolate chips. Baking chocolate or chocolate chips are preferred because this kind of chocolate won’t have grey spots on it the next day.
- In Germany, Backoblaten are traditionally used to bake these cookies. They are thin baking wafers on which you place your cookie dough before baking. These cookies will turn out fine without the Backoblaten, but if you can get them, the base of the cookies will be crunchier and chewier. Without the Backoblaten, the bottom of the cookie is rather soft.
- The flakes of shredded coconut most commonly sold in the US are larger than those in Germany/Austria. Those large flakes are not available here. You can use those larger flakes in this recipe (follow the weight of the coconut not the volume) or pulse your shredded coconut in a food processor until finely shredded. Make sure your shredded coconut is unsweetened. Bob’s Red Mill sells finely shredded coconut, so you can also look for that. If you want to make coconut macaroons as they’re sold in Germany, you need to use finely shredded coconut.
- If you want your macaroons to be whiter in color, omit the vanilla extract or you can use the beans scraped from half of a vanilla pod.
- Don’t try to decrease the amount of sugar in these cookies. You need at least 50g of sugar for a large egg white for the meringue to hold its shape.
- Calories = 1 cookie (1/15 of the recipe). This is only an estimate!
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