Description
These delightful Kokosmakronen are chewy coconut macaroons that are crispy on the outside and soft on the inside. Perfect for any occasion, they are easy to make and gluten-free!
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 3 egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Chocolate (optional, for dipping)
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
- In a clean, dry mixing bowl, beat the egg whites until soft peaks form, about 3-5 minutes.
- Gradually add the sugar while continuing to whisk until stiff peaks and a glossy meringue form.
- Gently fold in the shredded coconut and vanilla extract using a spatula, being careful not to deflate the egg whites.
- Using two spoons or a small ice cream scoop, form small mounds of the mixture and place them on the prepared baking sheet, leaving space between each mound.
- Bake in the preheated oven for about 15-20 minutes or until the tops are golden brown.
- Once baked, remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, melt chocolate and dip the bottoms of the macaroons into the melted chocolate, then let them set on parchment paper.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Ensure egg whites are at room temperature for better volume. Keep mixing bowl and beaters clean and grease-free. Experiment with flavors by adding citrus zest or cocoa powder.