COCONUT MACAROONS GERMAN STYLE
Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.
Provided by MOTTOS
Categories World Cuisine Recipes European German
Time 20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 8.6 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 22.3 mg, Sugar 7.7 g
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
KOKOSMAKRONEN (GERMAN COCONUT MACAROONS)
Kokosmakronen are very typical German Christmas Cookies. Traditional Kokosmakronen are nt using lemon peel in the dough. But it adds a fresh note to the coconut cookies. You can decorate the cookies with icing chocolate. I use a whole milk chocolate of a good quality. The method of heating the egg white mixture to 70°C will give the cookies more stand during baking and the keep their shape much better. If you don't have a suited icing bag you could spoon the dough on the wafers.
Provided by Thorsten
Categories Dessert
Time 55m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Prepare a water bath. The water should cook lightly.
- In a bowl mix egg whites and sugar. Place the bowl in the hot water bath and mix to dissolve sugar.
- Add coconut flakes and mix. Heat the coconut mixture to a temperature of 70 C (use a cooking thermometer to control temperature) stirring frequently.
- Remove from water bath, add flour and mix again. If you like you can now add the grated lemon peel to this mixture.
- Let cool to room temperature again.
- Preheat oven to 160°C.
- Place baking wafers on baking tray.
- Use an icing bag with large opening to place little dough dollops on the wafers. Leave a little rim, because while baking the cookies will flatten a bit.
- Bake for 10 minutes. Then open the oven a little and bake for another 5 minutes.
- The cookies should remain light in color and just a bit browned.
- If you like you can decorate the Kokosmakronen with icing chocolate.
- NOTE on chocolate decoration: preheat 2/3 of the chocolate in a water bath until fluid. Take out of water bath and add the rest of chocolate. Heat it again but just until chocolate is dissolved. Dip Kokosmakronen into the chocolate or drizzle over the cookies by using an icing bag.
- NOTE on wafers: If you don't have wafers at hand, you could spoon the dough directly on baking paper, but it might be tricky to remove the cookies from it later, because they stick to it.
Nutrition Facts : Calories 56.5, Fat 1.1, SaturatedFat 1.1, Sodium 18.8, Carbohydrate 11.2, Fiber 0.4, Sugar 9.8, Protein 0.7
KOKOSMAKRONEN: THE BEST GERMAN RECIPE COCONUT MACAROONS
Kokosmakronen are some of my favorite German Christmas cookies that I ate all the time growing up in Germany! These are the best Coconut Macaroons (I learned after 4 trials)! They're soft on the inside and have a little crunch on the outside AND they're easy to make!
Provided by dirndlkitchen
Categories Baking Coffee Dessert Kaffee
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 180° C or 355° Fahrenheit.
- Distribute 30 Oblaten (paper wafers) on a baking sheet covered with parchment paper or a silicone baking mat.
- Beat the egg whites with the vanilla extract and ¼ of the sugar until peaks form.
- Combine the shredded coconut and remaining sugar in a bowl, then gently, using a rubber spatula, fold in with the beaten egg whites until just combined (no more chunks).
- Using a small cookie scoop or 2 small spoons, distribute the cookie mixture onto the 30 Oblaten.
- Bake on the middle rack for about 18 to 20 minutes. The cookies should just start to turn a golden color. Allow to cool, then immediately store in an airtight container.
Nutrition Facts : Calories 72 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 5 g, Sodium 6 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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