A perfect way to use up leftover egg whites, these German biscuits are a perfectly sweet and chewy treat to have with a cup of tea!
Traditional “Makronen” are made with desiccated coconut and called “Kokosmakronen”, however, you could also use ground almonds if you don´t have coconut.
Texture- and method-wise, these biscuits are a cross between a meringue and a macaron, however, they are a lot easier and faster to make! The result is a lovely, sweet, chewy biscuit!
With only 4 ingredients, these “Kokosmakronen”, or coconut macarons are really quick and easy to make. All you need to do is whip the egg whites until they form stiff peaks before folding in the caster sugar and desiccated coconut. They can be made and ready to eat within half an hour!
Making these “Kokosmakronen” is the perfect way to use up some leftover egg whites. One of my recipes that only uses the yolks is this recipe for German “Spritzgebäck”, a delicious Christmas biscuit. A great idea would be to make those and use the egg whites to make Kokosmakronen at the same time!
You could also use up the remaining egg whites to make this delicious Festive Chocolate Pavlova with a Bailey´s Irish Cream Filling.
For more Christmas biscuit recipes, why not try these Chocolate Orange Crescents, Vanilla Crescents or Gingerbread Men!
My Chocolate Orange Crescents were also featured in this Recipe Roundup of Great Christmas Cookie Recipes – so feel free to check out some of the other recipes there, too!
Kokosmakronen | Coconut Macarons | German Baking Classics
Recipe
Ingredients (makes 20-30):
- 3 medium eggs, whites only (approx. 90g)
- 170g caster sugar
- 170g desiccated coconut
- 2 tsp lemon juice
Method:
- Preheat the oven to 170°C and line 2 large baking trays with baking paper.
- In a bowl, whisk the egg whites until they form stiff peaks.
- Carefully fold the caster sugar and desiccated coconut into the egg whites.
- Finally, mix a little lemon juice into the coconut mixture.
- Spoon teaspoonfuls of the mixture (or pipe it using a piping bag) onto the prepared baking sheets, leaving a little space in between the biscuits as they might spread in the oven.
- Bake the “Kokosmakronen” in the preheated oven for about 15 minutes until golden brown.
- Once baked, leave to cool for a few minutes, before placing the biscuits on a wire rack to cool completely.
