Ingredients
The basic recipe for the easy coconut macaroons consists of only 3 ingredients: Egg whites, sugar, coconut flakes. The rest of the ingredients are more or less optional - and are added to flavor as the mood takes you. Because as with many other Christmas cookie classics, you can vary the recipe nicely.
By the way, yes, there are recipes with curd or marzipan. But I like this refreshing, only slightly tart coconut macaroon recipe better. And how do coconut macaroons become moist? If you want the soft texture as I do, you should watch the baking time: The macaroons should still be light when you take them out of the oven.
How to make the Easy & Moist Coconut Macaroons
Let's get started! Preheat the oven to 320°F/160°C. Cover a baking sheet with baking paper. Beat the egg whites (there really must not be a trace of egg yolk!) with the salt until stiff. Once the egg whites are pretty firm, slowly add the sugar while continuing to beat. Continue beating until the beaten egg whites form shiny peaks and are entirely stiff.
Now, wash the lemon, grate the zest with a zester, cut in half and squeeze. Add the juice and grated zest to the beaten egg whites and gently but thoroughly fold in with the shredded coconut.
Then, using two teaspoons or your hands, place about 45 small mounds of coconut on the baking paper. Bake the macaroons for about 12 to 15 minutes. They should still be comparatively light and soft. Allow cooling.
For the coating, grate and squeeze the lemons and mix the juice with the sifted powdered sugar. Brush or coat the macaroons with it. In the end, decorate with zests. Alternatively, dip in liquid chocolate icing.
Top Tip
My secret is lemon sugar icing or chocolate icing, which serves as a kind of protection against drying out. In addition, the coconut content should not be too high compared to the beaten egg whites.
Recipe Card
Easy & Moist Coconut Macaroons
Ingredients
For the macaroon mixture
- 4 egg whites, medium
- 2 pinches salt
- 150 grams (1 ⅓ cups) powdered sugar, or sugar
- 200 grams (2 ½ cups) coconut flakes
- 1 piece lemon, juice and zest
Optional for frosting
- 2 pieces lemon, juice and zest; for lemon glaze
- 200 grams (1 ¾ cups) powdered sugar, for lemon icing
- Chocolate icing, for chocolate topping
Instructions
- Preheat oven to 320°F/160°C. Cover a baking sheet with baking paper. Beat the egg whites (there really must not be a trace of egg yolk!) with the salt until stiff. Once the egg whites are pretty firm, slowly add the sugar while continuing to beat. Continue beating until the beaten egg whites form shiny peaks and are entirely stiff.
- Wash the lemon, grate the zest with a zester, cut in half and squeeze. Add the juice and grated zest to the beaten egg whites. Gently but thoroughly fold in with the shredded coconut.
- Using two teaspoons or your hands, place about 45 small mounds of coconut on the baking paper. Bake the macaroons for about 12 to 15 minutes. They should still be comparatively light and soft. Allow cooling.
- For the coating, grate and squeeze the lemons and mix the juice with the sifted powdered sugar. Brush or coat the macaroons with it. Decorate with zests. Alternatively, dip in liquid chocolate icing.
Notes
Ingredient substitutions
Variations
Have fun with my coconut macaroon recipe, easy and fast! Also, try my other Christmas recipes, like the german gingerbread, my delicious cinnamon stars and the cut out Christmas cookies 🙂 .
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