Ingredients for Kokosmakronen German Coconut Macaroons
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How to Make Kokosmakronen German Coconut Macaroons
- Prepare a double boiler (water bath): Fill a saucepan with about 2 inches of water and bring to a simmer.
- In a heat-safe bowl, whisk together 4 large egg whites and 1 cup (200g) granulated sugar.
- Place the bowl over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar is completely dissolved and the mixture reaches 70°C (158°F) on a candy thermometer.
- Remove from heat. Gently fold in 2 cups (200g) unsweetened shredded coconut.
- Stir in 1/4 cup (30g) all-purpose flour.
- Add 1 tablespoon finely grated lemon zest (optional).
- Let the mixture cool completely to room temperature.
- Preheat oven to 160°C (320°F). Line baking sheets with parchment paper.
- Transfer the coconut mixture to a piping bag fitted with a large round tip (or use a spoon).
- Pipe or spoon small mounds of the mixture onto the prepared baking sheets, leaving some space between each as they will spread slightly during baking.
- Bake for 10 minutes. Then, slightly open the oven door and bake for another 5 minutes, or until the edges are lightly golden.
- Let the Kokosmakronen cool completely on the baking sheets before decorating.
- For the chocolate coating: Melt 4 ounces (115g) high-quality milk chocolate in a double boiler or microwave. (Microwave in 30-second intervals stirring until melted).
- Dip the cooled Kokosmakronen into the melted chocolate or drizzle with it using a fork or piping bag.
- Let the chocolate set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
39g
Fat
5g
Carbs
3g
