The German coconut macaroon is a beloved holiday cookie in Germany, popular in bakeries and supermarkets during the Christmas season. This simple recipe delivers soft, chewy centers with a lightly crisp exterior and can easily be adapted to almond or hazelnut macaroons. The method is straightforward: very stiff egg whites, unsweetened shredded coconut, and a touch of vanilla and lemon to brighten the flavor. Below is a clear, SEO-friendly recipe and practical tips to help you bake excellent macaroons at home.
Ingredients German Coconut Macaroons
3 egg whites
100 g powdered sugar (fine confectioners’ sugar)
1 package vanilla sugar (approx. 0.3 oz)
1 tsp honey (optional)
Juice of 1 lemon
2 tbsp (about 50 g) all-purpose flour (optional, for stability)
200 g unsweetened fine–medium shredded coconut
Backoblaten (40 mm thin baking wafers) – optional, for traditional presentation
If you prefer, you can replace the coconut with 200 g finely ground almonds or hazelnuts to make almond or hazelnut macaroons. Decorate with a whole nut or a few pistachio pieces for a traditional finish.
Baking Instructions
1. Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper or prepare Backoblaten on the tray if you choose to use them.
2. Beat the egg whites until very stiff. Slowly add the powdered sugar and the vanilla sugar while continuing to beat. Add the lemon juice and, if desired, a teaspoon of honey. The mixture should become glossy and hold firm peaks.
3. Gently fold the shredded coconut and the optional flour into the egg-white mixture until evenly combined. The dough should hold its shape when scooped.
4. Using a teaspoon or a small cookie scoop, place small mounds of the mixture onto the Backoblaten or directly onto the lined baking sheet. Leave space between each macaroon. If you like, press a nut or a few pistachio pieces on top of each mound for decoration.
5. Bake on the middle or lower rack for about 8–12 minutes. The macaroons should remain pale and not brown; if you notice rapid browning, move them to a lower oven rack. Remove from the oven when the edges are just set and the tops are dry to the touch.
6. Allow macaroons to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
For almond or hazelnut macaroons, substitute 200 g of ground almonds or ground hazelnuts for the shredded coconut and follow the same method. For a chocolate finish, melt dark chocolate and either dip the bottoms of the cooled macaroons or drizzle chocolate over the tops for an attractive and flavorful contrast.
Tips and Variations
– Make sure the egg whites are beaten to stiff peaks; this provides structure and lift.
– Use unsweetened shredded coconut to control sweetness and achieve a nutty coconut flavor.
– The optional flour helps absorb moisture and stabilize the macaroons, especially in humid conditions.
– If your oven tends to run hot, check the macaroons earlier and consider lowering the oven temperature slightly to keep them light-colored.
– Store cooled macaroons in an airtight container at room temperature for several days. If dipped in chocolate, allow the coating to set fully before storing to avoid sticking.
Go to the Recipe for Hazelnut Macaroons
