Kokosmakronen
Chewy, golden coconut macaroons of desiccated coconut, egg white and sugar, baked for 20 minutes at 170C.
Photograph credit: Frische Kokosmakronen (5099690864) by Maja Dumat from Deutschland (Germany) · CC BY 2.0 · Wikimedia Commons
How to Make Kokosmakronen
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Heat the oven to 170°C / 340°F and line two trays.
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Put the egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Stir for 5 minutes until warm, glossy and slightly thick.
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Off the heat, stir in the coconut and vanilla. Cool for 5 minutes.
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Spoon 30 small mounds onto the trays.
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Bake for 20 minutes until pale gold. Cool, then dip the bases in the chocolate.
Small Things That Help
- Stir over the water until the mixture thickens.
- Shape small, even mounds.
- Dip the bases in chocolate when cool.
What Goes With Kokosmakronen
- Coffee
- Tea
- Hot chocolate
Storing & Reheating Kokosmakronen
Keeps for 2 weeks in a tin.
Kokosmakronen FAQ: Common Questions
How long does Kokosmakronen take to make?
15 minutes of preparation and 20 minutes of cooking, so at least 35 minutes. The method also needs time for cooling, which it does not time, so treat that as a minimum. The recipe serves 30.
Kokosmakronen Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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