Coconut macaroon

4.77 stars

German coconut macaroon is famous for its caramelized crispy outer layer with a chewy and fluffy center. These coconut macaroons are great for Christmas or even on Valentine's day.

Preparation 10 mins
Cooking 30 mins





80 g coconut (desiccated or grated)
150 sugar
1 egg white(s)
30 g almond butter
12 baking wafer(s)
1 white chocolate
1 milk chocolate
1⁄4 tsp food coloring

Nutrition per Serving

427 kcal
75 g
14 g
3 g

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German coconut macaroons are known to be the best. I love munching on them in the evenings during Christmas. It is the crunchy caramelized outer layer which adds such a great character to these coconut cookies. They are crispy on the outside yet chewy and moist on the inside.

No sweetened condensed milk

Original German coconut macaroon does not contain any condensed milk in its recipe. That's the secret to the crispy and fragrant exterior. Instead, adding almond butter makes them taste a whole load better as it contributes to the moist texture in the cookies. If the almond butter used is not as creamy, add a teaspoon of oil to the mixture.

Tips to making the best chewy and moist coconut macaroons

The most important step to create such textures is to double boil the mixture until its temperature reaches 55 to 60 degrees Celsius. You may also heat the mixture in a pot over very low heat but be very careful not to overheat.

Substituting white sugar

Traditionally, German coconut macaroons uses white sugar. However, using raw sugar enhances the taste of the almond butter and coconut flavours in these macaroons.

Coconut macaroons are too hard or soft

Baking coconut macaroons for too long can result in them being hard. If you've over baked them, store them in an airtight container with a few slices of fresh apple to gain some moisture. Be careful to change the slices of apples every two days or they will turn moldy.

Coconut macaroons may appear soft when they are removed from the oven. Allow them to set and harden. As long as they are baked until slightly browned at the recommended temperature, they should be done just perfectly.

How to store?

Coconut macaroons should be stored in air-tight containers or metal cookie tins if you are living in cities with low humidity. They can be kept for up to 3 weeks.

Steps to Prepare

Coconut macaroon Step 1

Step 1 of 4

    • 80 g coconut (desiccated or grated)
    • 150 sugar
    • 1 egg white(s)
    • 30 g almond butter

Preheat oven to 210 degrees Celsius. Mix desiccated coconut, sugar, egg white and almond butter in a bowl.

Coconut macaroon Step 2

Step 2 of 4

Double boil the mixture while mixing until its temperature reaches 55-60 degrees Celsius.

Coconut macaroon Step 3

Step 3 of 4

    • 12 baking wafer(s)

Scoop some of the mixture and place on baking wafers or directly onto parchment papers.

Coconut macaroon Step 4

Step 4 of 4

    • 1 white chocolate
    • 1 milk chocolate
    • 1⁄4 tsp food coloring

Bake cookies for at least 12 minutes. Meanwhile, boil a pot of water and place a bowl over it to melt chocolates. Allow to cool to room temperature before dipping cookies into melted chocolate. Use white chocolate and a drop of (natural) food colouring for fun colours like red or pink.

Published: February 10, 2017

1 Discussions

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8 months ago


looks really yummy. Will definitely try. I prefer these macaroons over the French macaron

7 months ago

Grace Teo

Yes, they are. Not as sweet as the French macarons too!