German Christmas Kekse

Our Rezept

Coconut Macaroons

German: Kokosmakronen

  1. Take a deep breath and think of tropical flavours

  2. Preheat the oven, 275 F (250 F fan assisted)
  3. Line baking sheet with baking paper
  4. Whisk egg whites and salt to soft peaks
  5. Continue to whisk the egg whites, slowly adding half of the sugar until mixture is glossy
  6. Mix shredded coconut, orange peel, coconut syrup (or coconut liqueur if you like) and the remaining sugar
  7. Add this mixture to the egg whites using gentle folding movements.

  8. Drop by teaspoons on baking sheet
  9. Bake for 25 mins on middle shelf
  10. Switch off the oven, open the door slightly and leave cookies in the oven for another 30min
  11. Remove cookies on baking paper from baking sheet and allow to cool completely.

  12. Melt chocolate coating in double boiler or microwave
  13. Get fresh baking paper (or just turn the one used for baking)
  14. Dip bottom of macaroons quickly into chocolate coating and place on baking paper (on the chocolate covered side).
  15. If you love chocolate, use a brush to drizzle some more onto the macaroons (stripes look best).
  16. Yummy, after 3-4 weeks in the cookie tin the macaroons taste best.

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Such a beauty. The Coconut Macaroon :)

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  • g sugar
  • oz sugar
  • g salt
  • oz salt
  • egg white
  • egg white
  • g coconut flakes
  • oz coconut flakes
  • g dark chocolate
  • oz dark chocolate
  • g orange zest
  • oz orange zest
  • g dark chocolate icing
  • oz dark chocolate icing

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Whisk the egg whites, slowly adding half of the sugar until mixture is glossy Mix shredded coconut, orange peel, coconut syrup and remaining sugar. Add to the egg whites using gentle folding movements. Drop by teaspoons on baking sheet Remove cookies on baking paper from baking sheet and allow to cool completely. If you love chocolate, use a brush to drizzle some more onto the macaroons.

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