coconut macaroons

German coconut macaroons with chocolate

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Are you looking for a delicious Christmas cookie recipe? How about some classic German coconut macaroons with a chocolate glaze?

They are quick and easy to prepare thanks to the use of the piping bag! They are simply irresistible as they are crispy on the outside and packed with flavour on the inside.

They are part of my Christmas cookie staple recipes, which I have to make every year. No matter where I am.

Oh, before I forget, they are also gluten-free since there’s no flour in the macaroons. So basically low carb. But sugar is still in it 😉

What do I need for the classic coconut Macaroons?

You will need the following ingredients:

  • grated coconut
  • egg white
  • salt
  • powdered sugar
  • marzipan
  • lemon zest
  • Rum/ or Rum flavour
  • sugar

So that the coconut taste really comes through, you can also let the grated coconut dry in the oven at 100° C with the oven door open. I have to admit that I am always too lazy for that, but my mom always does it. So I have to write that, unless I want to get in trouble at home.

Alternatively, you can roast them in a pan without fat. But please be careful not to burn yourself. That would be a real bummer.

And if you don’t know what to make with the leftover egg yolk, why not make a hollandaise sauce with it? It’s a great sauce to go with some steamed cauliflower- or, if you are feeling fancy, with a roast beef.

I don’t have a piping bag! How can I make them without?

No problem! When I did not have a piping bag, I used to shape my coconut macaroons with 2 spoons.

Simply pierce the mass with a spoon, and then shape them a few times with a second tablespoon to get small dumplings. Place on the prepared baking sheet and bake as usual.

Oh yes, and filling the piping tip is best done with a large glass.

Simply place the empty, prepared piping tip in the glass and pull it over the rim. Then fill with the mass and get started.

Once the coconut macaroons have cooled, I melt the chocolate icing. Once it’s melted, I dip one side of the macaroons in it and they are ready to be served or stored.

I store them in little boxes, which I first lay out with some baking (parchment) paper. They should last roughly for 2 weeks if stored properly. However, they never last that long though…

And I like them a little smaller, then I get more 🙂

The finished coconut macaroons are also ideal as gifts for dear friends, and not only taste good at Christmas.

Happy baking!

All the best,

sabrina x

Coconut macaroons

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a christmas classic

  • Prep time:
    20 minutes
  • Baking time:
    20 minutes
  • Total time:
    40 minutes


40 pieces
Coconut macaroons
250 g grated coconut
5 egg whites
1 pinch of salt
250 g powdered sugar
400 g marzipan
1 Tbsp lemon zest
1 Tbsp rum/ rum flavour
3 Tbsp sugar
chocolate glaze
100 g chocolate glaze


  • piping bag, grater

Steps of preparation

Coconut Macaroons

  1. Beat the egg whites with a pinch of salt until stiff
  2. grate marzipan
  3. Mix the beaten egg whites with the marzipan, lemon zest and powdered sugar
  4. Add coconut flakes and rum and work everything into a viscous dough.
  5. Preheat the oven to 160 °C
  6. Line 2 baking trays with baking paper
  7. Place the batter in a piping bag and pipe walnut-sized balls onto the prepared baking sheet.
  8. Sprinkle the macaroons with the sugar and bake each tray on the middle shelf for 15-20 minutes.
  9. After baking, allow cooling on a wire rack and prepare the chocolate icing

Chocolate glaze

  1. Melt the chocolate icing in a water bath
  2. Then dip the macaroons into a third of the chocolate glaze and place on a wire rack to dry
  3. ENJOY


Great not only for Christmas

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