Kokosmakronen: The BEST German Recipe Coconut Macaroons

Method6 steps · about 35 min

1. 1

   Step 1: Preheat the oven to 180°C /355°F.

2. 2

   Step 2: Arrange the 30 edible 40 mm Oblaten wafers on a baking sheet lined with parchment or a silicone baking mat.

   Uses 30 edible Oblaten baking wafers, 40 mm diameter

3. 3

   Step 3: Beat 60 g egg whites with 1 tsp vanilla and 30 g sugar, one quarter of the total sugar, until peaks form.

   Uses 60 grams egg whites (2 medium egg whites) · 1 tsp vanilla extract · 30 g sugar: ¼ of the 120 g total

4. 4

   Step 4: Mix 250 g unsweetened shredded coconut with the remaining 90 g sugar. Gently fold the coconut-sugar mixture into the beaten whites until just combined with no lumps.

   Uses beaten vanilla egg whites · 250 g unsweetened dried shredded coconut · Remaining 90 g sugar: ¾ of the total

5. 5

   Step 5: Use a small cookie scoop or two small spoons to distribute the prepared coconut mixture evenly onto the 30 edible wafers. If using the optional blanched almonds, place them on top.

   Uses thirty laid-out edible baking wafers · coconut macaroon mixture · Blanched almonds as optional macaroon topping, as needed

6. 6

   Step 6: Bake on the middle rack for 18–20 minutes until the cookies just begin turning golden. Cool, then promptly pack the fully cooled macaroons in an airtight container to keep them from drying out.

   Bake Macaroons · 20 minUses thirty shaped wafer-based coconut macaroons