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German Coconut Macaroons with Almond Butter

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German Coconut Macaroons with Almond Butter


Total Time
Total Time
Prep 10 M / Cook 30 M

12 Servings

Grace Teo
Grace Teo   thegraceteo
Published on February 10, 2017

  Based on 193 ratings  Watch Now



egg white(s)
80 g
coconut (desiccated or grated)
baking wafer(s)
30 g
almond butter


Only four ingredients (well, baking wafers are optional) and I can assure you your other half will be so happy and touched! They do not only look gorgeous but oh-so-delicious.

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 cookies. They are crispy on the outside but moist on the inside. The most important step to create such textures is to double boil the mixture until its temperature reaches 55 to 60 degrees Celcius. You may also heat the mixture directly in a pot at very low heat but be very careful not to overheat.

Adding almond butter definitely makes the cookies a whole load better. I mean, one cannot say no to the fantastic combination of nutty and coconut flavours, right? As I had mentioned, Thrive Market’s almond butter has a great creamy consistency. That contributes to the moist texture in the cookies.

If the almond butter you use is not as creamy, add a teaspoon of oil to the mixture. Speaking of almond butter, did you know that it is very healthy? To be honest, I did not know much about it as I have never thought of trying it before. They are so rare in Germany and when they are available, it is usually very pricey. Almond butter is said to be an ideal source of protein, fiber and healthy fats. There you go, a great reason to bake these cookies.

Traditionally, German coconut macaroons uses white sugar. Substituting with raw sugar did indeed enhanced the taste of the almond butter in these macaroons. You have to try them to know what I mean! If you want to join the promotion on Thrive Market, click on this link.



Step 1/4

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


Step 2/4

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


Step 3/4

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


Step 4/4

Bake cookies in the oven for at least 12 minutes. Let it 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.

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