Kokos macarons are crisp-edged, chewy coconut cookies made with shredded coconut, egg whites, and sugar. Popular in several European baking traditions, including German and Dutch ones, they are simpler than French almond macarons and need no piping or resting; this version uses a little flour to help the cookies hold together.
Ingredients
- 3 cups (255 g) unsweetened finely shredded coconut
- 2 large egg whites (about 60 g), at room temperature
- ⅔ cup (135 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon fine salt
- 2 ounces (57 g) semisweet or dark chocolate, optional, for dipping
Instructions
- Heat the oven to 325°F (165°C). Line a large baking sheet with parchment paper. Have a second sheet ready if needed; leave about 1½ inches (4 cm) between cookies so the edges can brown evenly.
- In a medium bowl, whisk the egg whites, sugar, vanilla, and salt just until the whites look foamy and the sugar is beginning to dissolve, about 30 seconds. Do not whip to stiff peaks: the mixture should remain pourable rather than meringue-like.
- Stir in the coconut and flour until every strand is lightly coated. Let the mixture stand for 5 minutes so the coconut can absorb some moisture. It should be damp and easy to press together. If it looks dry and falls apart, mix in 1 teaspoon of water; if it is loose or wet, add 1 tablespoon (8 g) more coconut.
- Scoop rounded tablespoons of mixture onto the lined sheet, about 1½ inches (4 cm) apart. With damp fingertips, press each mound into a compact dome so loose coconut is tucked in. This helps the cookies keep their shape and prevents stray strands from burning.
- Bake for 18–20 minutes, rotating the sheet once halfway through, until the tops are lightly golden and the edges are a deeper golden brown. The centers should feel set but still yield slightly when gently pressed. Because these cookies contain egg, bake until set; for a conservative food-safety check, an egg-based dish should reach 160°F (71°C), measured in a cookie’s center with a suitable food thermometer.
- Cool the cookies on the baking sheet for 10 minutes; they are fragile while hot. Transfer them carefully to a wire rack and cool completely, about 15 minutes more. If adding chocolate, melt it in short microwave bursts, stirring between each, or use a heatproof bowl over barely simmering water. Dip the cooled cookie bases or drizzle chocolate over the tops, then let it set for about 20 minutes before serving.
Tips
- Measure the coconut by weight if possible. Shredded coconut varies in size and packing, so a volume measure can make the mixture too dry or too wet. Fine, unsweetened shreds make compact cookies; sweetened coconut works too, but the cookies will be sweeter and may brown sooner.
- Use room-temperature egg whites and mix only until foamy. Whipping them to stiff peaks adds excess air and can make the macaroons spread, crack, or turn hollow as they bake.
- Do not skip the brief stand before shaping. If a mound crumbles, press it firmly together with damp fingers; avoid adding a whole extra egg white, which can make the mixture runny.
- Watch the edges near the end of baking. Coconut can go from golden to scorched quickly, and a dark baking sheet may brown the bottoms faster. If using one, check the cookies a few minutes early.
Serving Suggestions
Serve kokos macarons completely cooled with coffee, tea, or hot chocolate. Their sweet, toasted coconut flavor also goes well with fresh berries or citrus segments. For a dessert plate, add a few cookies beside sliced fruit and a small scoop of vanilla ice cream. If you dipped the bases in chocolate, let the coating set fully before stacking or arranging them.
Variations
For a more traditional flourless texture, leave out the flour; the cookies will be more delicate, so press them firmly and let them cool completely on the baking sheet before moving them. For extra flavor, replace the vanilla with ½ teaspoon almond extract, or add 1 teaspoon finely grated orange or lemon zest. A pinch of cinnamon is another easy addition.
To make the cookies with sweetened shredded coconut, use the same weight, reduce the sugar to ½ cup (100 g), and check for browning from 15 minutes onward. For a chocolate finish, dip the cooled bottoms in melted chocolate and set them on parchment. You can also fold ¼ cup (40 g) finely chopped dried cranberries into the coconut mixture, though the cookies may need an extra minute or two to bake.
Storage and Reheating
Cool the cookies fully before storing. Keep them in an airtight container at room temperature for up to 4 days; separate layers with parchment to protect the chocolate and prevent sticking. Refrigerate within 2 hours if your kitchen is warm or the cookies have a perishable filling, though plain macaroons may soften slightly in the refrigerator. For longer storage, freeze in a sealed container for up to 2 months, with parchment between layers. Thaw at room temperature, uncovered, for about 30 minutes. These cookies are best served at room temperature and do not need reheating.
Frequently Asked Questions
Are kokos macarons the same as French macarons?
No. French macarons are almond meringue sandwich cookies with a smooth shell and filling. Kokos macarons are coconut-based drop cookies, usually crisp outside and chewy inside, and do not require almond flour or a filling.
Can I use sweetened coconut?
Yes. Reduce the granulated sugar to ½ cup (100 g), use the same weight of coconut, and begin checking the cookies after 15 minutes because sweetened shreds may brown sooner. The finished cookies will be sweeter and may have a slightly stickier texture.
Why did my macaroons spread or fall apart?
A mixture that is too wet can spread; one that is too dry will not hold together. Weigh the coconut, allow it to stand for 5 minutes, and adjust with a teaspoon of water or a tablespoon of coconut as needed. Press each mound firmly before baking and avoid whipping the egg whites to peaks.
Can I make these without flour?
Yes. Omit the flour for a more delicate, coconut-forward cookie. Press the mixture firmly into domes and let the cookies cool completely on the pan before transferring, since they will be more fragile.
Can I make the mixture ahead?
For the best texture, shape and bake it soon after mixing. If needed, cover the bowl and refrigerate the mixture for up to 24 hours; let it stand at room temperature for about 15 minutes, then stir and shape. The chilled mixture may need a teaspoon of water if it has become very firm.
How can I tell when the cookies are done?
Look for set tops and golden edges, with no wet-looking mixture in the center. They firm as they cool, so do not wait for the entire cookie to become dark brown. If checking egg safety with a thermometer, follow the 160°F (71°C) guidance for egg dishes.
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