Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.

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  • 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.

To toast coconut

Spread flaked coconut out on a cookie sheet and bake for 5 to 7 minutes in a 350 degrees F oven.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

49 calories; 1.6 g total fat; 0 mg cholesterol; 22 mg sodium. 8.6 g carbohydrates; 0.6 g protein; Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2005
Another way to bake them so thatthey stay soft and fluffy is to set the oven to 350 F and only bake the cookies for 5-6 minutes until they are slightly golden. They will still be a little bit sticky but that's ok They will loose their stickiness when they cool down. Read More
(93)

Most helpful critical review

Rating: 1 stars
01/15/2007
I followed the directions exactly and these cookies were terribly sticky. Even after cooling they were just a sticky mess. Read More
(14)
76 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/19/2005
Another way to bake them so thatthey stay soft and fluffy is to set the oven to 350 F and only bake the cookies for 5-6 minutes until they are slightly golden. They will still be a little bit sticky but that's ok They will loose their stickiness when they cool down. Read More
(93)
Rating: 5 stars
12/19/2005
Another way to bake them so thatthey stay soft and fluffy is to set the oven to 350 F and only bake the cookies for 5-6 minutes until they are slightly golden. They will still be a little bit sticky but that's ok They will loose their stickiness when they cool down. Read More
(93)
Rating: 5 stars
01/24/2008
These are so good. I made them to use up 4 egg whites I had sitting in the fridge. Something went wrong and they never really worked as a meringue so I threw them out and started over with fresh ones. This recipe came together perfectly the second time. It was beautiful. I used unsweetened coconut which was a wise choice. It would have been way too swee otherwise. I love the flavors of cinnamon and almond in here. The outside texture is a crisp meringue shell almost and the inside is a chewy coconut macaroon. I love it! Read More
(74)
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Rating: 4 stars
05/10/2006
I baked these @ 350 degrees until they were lightly browned on top and then let them cool all the way. I wanted them to be a bit chewy and it worked! I thought they were phenomenal. It is best if you make them as small as possible. A drizzle melted chocolate is nice. Read More
(52)
Rating: 5 stars
11/02/2008
This recipe is excellent as is. Baking it at 350 for less time until golden resulted in sticky cookies that really couldn't be eaten while keeping your fingers clean. I put them in for 12 more minutes on 250 and they turned out great. Macaroons are supposed to be crunchy anyways. The almond extract adds an excellent flavor and the cinnamon doesn't distract from the coconut taste at all. Highly recommended. Read More
(39)
Rating: 5 stars
12/21/2008
After starting on the meringue portion of the recipe I realized I only had 3/4 cup of flaked coconut!! I thought it would be a disaster but I went ahead and tried to subsititute the remaining measurement with finely chopped almonds. I also didn't have almond extract so I used vanilla. And I had to adjust the cooking temp and times probably because of my mistakes. Oh yeah I also didn't have parchment paper so I used foil:) BUT...I was so pleasantly surprised that they actually came out GOOD! So all this is to say that you can really botch up these cookies and they will still turn out! Next time I'll try to make the cookies as directed and see what they're supposed to taste like but just know that if you don't have the exact ingredients or measurements they'll probably still come out ok!! Good luck! Read More
(21)
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Rating: 5 stars
02/10/2006
I was first scared to be the first one tried this recipe but let me tell you it is so good I did not toast the coconut as the recipe says and did not add the cinnamon so good thanks Read More
(19)
Rating: 5 stars
10/08/2006
Made these since I had lots of leftover coconut from Coconut Cream Pie. I almost forgot about the toasted ones and was wondering why it wasn't a bit more.. thick. But that was my own fault. I'm working on a batch now with one done and cooled. These are really really good. Entire family likes them even my brother who hates coconut. Read More
(15)
Rating: 1 stars
01/15/2007
I followed the directions exactly and these cookies were terribly sticky. Even after cooling they were just a sticky mess. Read More
(14)
Rating: 4 stars
12/20/2005
I made these for my husband and other coconut lovers. This recipe is very easy to follow. The comments I have received from everyone is that it's a very light and tasty macaroon. I strongly recommend this recipe. Read More
(13)