Today I present to you the recipe for moist and chewy coconut macaroons. As mentioned in the Mailander Cookie recipe this is great to make in one sitting as you can use the leftover egg white from those buttery little treats for this yummy fluffy coconut macaroons recipe. In Germany they’re called Kokosmakronen. We make them every year due to how easy they are to prepare. You hardly need any baking skills to make coconut macaroons which makes it a perfect beginner recipe. Coconut Macaroons are gluten free so they make a great gift for your friends who can’t have gluten.
Don’t they just look delicious? You will only need three ingredients for this moist cloud like cookie.
Yeah I just made that reference and I regret nothing 😉 So here’s what you’ll need to make your own coconut macaroons!
Yupp that’s all you need! And guess what the instructions are as easy as gathering the ingredients.
First whisk the egg white till it’s stiff. Fold in the sugar and the coconut flakes. Use two spoons to scoop little portions of the macaroons on a baking tray. Leave some room because they exband while baking. Bake the cookies at 390 degree Fahrenheit for about 10-15 minutes or until slightly browned and cripsed. And you’re done!
These cookies stay fluffy and moist for weeks if you keep them in an airtight container. We ususally start baking in the beginning of december and eat them all the way to end of january.
To spice things up you could add vanilla favlouring in the mix or dip them in dark chocolate once they’re cooled. You could even use green and red food dye to give the macaroons an extra festive touch.
It’s so easy to make coconut macaroons just after you’re done baking the Mailander Cookies. The oven is already hot and it really is hardly any extra work to whip up those macaroons. You basically hit two birds with one stone and is there anything better than efficient baking during christmas season where everyone is stressing out about the holidays?