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These coconut macaroon cookies taste moist on the inside and are slightly crispy on the outside. They owe their special consistency to sweetened condensed milk in combination with egg white. Vanilla makes them even more aromatic. You can find a detailed coconut macaroons recipe with the exact quantities and step-by-step instructions below.
Moist coconut macaroons with sweetened condensed milk
I made my coconut macaroons with sweetened condensed milk. This makes them particularly moist. You don’t need ordinary sugar for this recipe. Stiffly beaten egg whites are also stirred into the coconut mixture. They ensure the perfect consistency of the coconut macaroon cookies at the end.
Ideal consistency of the coconut mixture
The mixture for the coconut macaroons must be very sticky, but at the same time easy to shape, similar to the fruit bars. It must not be too dry, but also not mushy.
Depending on how dry the shredded coconut is, you may need more or less of it for the recipe, similar to the vegan coconut cookies with chocolate. If your coconut mixture is dry, add small amounts of sweetened condensed milk in batches. If it is mushy, add more shredded coconut little by little.
Coconut macaroon cookies without edible wafer paper
With this recipe, you can make the moist coconut macaroons without edible wafer paper. In this case, simply place the mounds of coconut mixture directly onto the baking tray lined with baking paper. After baking, the underside will be lightly golden brown and slightly caramelized.
Dip in chocolate
If you make the coconut macaroon cookies without edible wafer paper, you can dip the underside in melted chocolate after baking and cooling. Use dark chocolate or milk chocolate to your taste.
You can also drizzle chocolate over the top of the coconut macaroons once they have cooled. This makes them look even prettier and gives them a chocolatey touch.
These sweets are
- moist,
- slightly crispy on the outside,
- tender,
- heavenly delicious,
- very aromatic,
- with sweetened condensed milk,
- with vanilla,
- possible with or without edible wafer paper,
- quick and easy to make with just a few ingredients,
- perfect for all coconut lovers, just like my coconut cookies,
- a Christmas classic, alongside the cinnamon stars, the marzipan potatoes and the Dominosteine,
- ideal as a sweet Christmas gift from the kitchen,
- more delicious than those from the supermarket.
How to make coconut macaroons: tips and tricks
- Carefully stir in the stiffly beaten egg whites, preferably with a silicone spatula, until a homogeneous mixture is formed. You can add the beaten egg whites in batches, stirring carefully each time.
- If your coconut mixture is too mushy at the end, add more shredded coconut. If it is dry, add a little sweetened condensed milk.
- You can make the coconut macaroon cookies without edible wafer paper. Simply place the mounds of coconut mixture on the baking paper.
- Once cooled, you can dip the underside of the coconut macaroons in melted chocolate or drizzle them with chocolate from above.
- The remaining egg yolks can be used in the wasp nest buns or the mango tiramisu recipe, for example.
Did you make the coconut macaroons at home using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try these Christmas sweets too:
- Chocolate peanut clusters recipe – how to make with 2 ingredients
- Best chocolate covered almonds recipe
- Gozinaki (Kozinaki) – recipe for Georgian candy

Coconut macaroons
Ingredients
- 130 g shredded coconut fine
- 100 g sweetened condensed milk
- 2 egg whites
- 1 pinch of ground vanilla bean
- 1/5 tsp salt
- 20 small round edible wafer paper pieces optional
Instructions
- Mix shredded coconut, sweetened condensed milk and vanilla in a mixing bowl.
- Beat egg whites with salt until stiff.
- Fold the beaten egg whites into the coconut mixture to create a sticky but malleable mass.
- Optional: Place edible wafer paper pieces slightly apart from each other on a baking tray lined with baking paper.
- Using a teaspoon, place small mounds of the coconut mixture on the edible wafer paper pieces or on the baking paper and shape them slightly with your fingers if necessary.
- Bake the coconut macaroons in a preheated oven at 320 °F (160 °C) for approx. 20 minutes and leave to cool on the baking tray.
Notes
- Carefully stir in the stiffly beaten egg whites, preferably with a silicone spatula, until a homogeneous mixture is formed. You can add the beaten egg whites in batches, stirring carefully each time.
- If your coconut mixture is too mushy at the end, add more shredded coconut. If it is dry, add a little sweetened condensed milk.
- Once cooled, you can dip the underside of the coconut macaroons in melted chocolate or drizzle them with chocolate from above.
- The remaining egg yolks can be used in the wasp nest buns or the mango tiramisu recipe, for example.
- Take note of the detailed tips and tricks for making the coconut macaroons at the top of the article.
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