Rating: 4 stars 4.2
81 Ratings
  • 5 star values: 48
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 4

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.

Nutrition Facts

49 calories; protein 0.6g; carbohydrates 8.6g; fat 1.6g; sodium 22.3mg. Full Nutrition
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