Description
German Coconut Macaroons are traditional cookies that are crisp on the outside and chewy inside. They are made with shredded coconut, sweetened condensed milk, egg whites, vanilla, and a hint of salt. Optionally dipped in dark chocolate, they offer a delightful treat.
Ingredients
Scale
- 300 grams (3⅓ cups) unsweetened shredded coconut
- 396 grams (14 ounces; 1 can) sweetened condensed milk
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon (2 grams) Kosher salt
- 170 grams (6 ounces; 1 cup) dark chocolate, finely chopped
Instructions
- Preheat your oven to 350°F (177°C, Gas mark 4) and position the rack in the center. Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and kosher salt. Stir well until the mixture is sticky.
- Using a cookie scoop or two spoons, shape the dough into mounds about 1½ tablespoons (28 grams) each and place them on the prepared baking sheet.
- Bake the cookies for 13 to 15 minutes, until lightly golden brown on top. Remove from the oven and let cool on the pan for 10 minutes.
- Transfer the cookies to a wire rack to cool completely.
- If using chocolate, melt the dark chocolate in a double boiler or microwave. Dip the base of each cookie into the melted chocolate and place back on the parchment until the chocolate sets.
Notes
- Store cookies in an airtight container for freshness.
- Feel free to adjust the amount of chocolate for dipping.
- These macaroons can be made ahead of time and freeze well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg