Easy & Moist Coconut Macaroons

With this recipe, you will get easy & moist coconut macaroons. They are one of the most popular Christmas cookies - for a reason!

Hey there, Christmas fans! Coconut macaroons are an absolute classic in Christmas baking. When they're made well, they're nice and soft and moist. After some tinkering, I finally found them: The best coconut macaroons for me. Easy and very variable. And of course delicious!

Taste and Occasion

Admittedly, I had my baking problems with this cookie variety for a long time - sometimes the coconut macaroons were dry and hard, sometimes the mass fell apart just looking at them. This coconut macaroon recipe, however, is the cracker. Easy-peasy - because during the Advent season, everyone is already super-busy.

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.

Recipe Recommendation

Quick Low Carb Apple Pie

This easy apple pie without flour and sugar has only 4 ingredients and is quick to mix. For those looking for a delicious gluten-free low carb apple pie.

Check out this recipe!

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

Print Recipe Pin Recipe Click on the stars to rate the recipe

No ratings yet

Easy & Moist Coconut Macaroons

Good coconut macaroons have to be moist! This basic recipe can be wonderfully varied - for example, with lemon icing or chocolate topping.

Prep Time15 mins

Baking Time15 mins

Servings: 45 macaroons

Calories: 62kcal

Ingredients

1x2x3x

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

You want to replace ingredients? Here you find tips for baking 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 🙂 .

Nutrition