Name: Coconut Macaroons from Egg Whites – Simple Coconut Cookies from Leftover Whites
Total time: 35 min
Yield: 27 servings
Ingredients: 4 egg whites; 180 g grated coconut (fine); 140 g powdered sugar; 1 packet vanilla sugar; 1 pinch of salt; 10 g cornstarch or plain flour (optional, to firm the mixture)

Coconut Macaroons from Egg Whites – Simple Coconut Cookies from Leftover Whites

Coconut macaroons made from egg whites are the perfect last-minute recipe — when you have leftover whites from baking a Christmas braided loaf or vanilla crescents and don’t want to throw them away. It only takes a few minutes: whip the whites with sugar, fold in the coconut, heap small mounds on a baking sheet and put them in the oven. The result? Light coconut piles that are crispy on the outside, tender inside, and smell wonderful. They’re great for Christmas, on a cookie plate with other treats, or as simple coconut cookies with coffee any time of year — completely “easy”, with no complicated pastry tricks.

⏱ 35 min● easy♨ 27 servings

Step by step

Instructions

0 z 7

1Step 1Preheat the oven to 150 °C (top/bottom heat) and line a baking tray with parchment paper. A lower temperature is important for macaroons — they should dry slowly and turn golden, not quickly burn.
2Step 2Separate the egg whites from the yolks (you can use the yolks for vanilla crescents or another dough). Put the whites in a clean, grease-free bowl, add a pinch of salt and start whisking on medium speed. Once a fine white foam forms, gradually add the powdered sugar and vanilla sugar while continuing to whisk.
3Step 3Continue whipping until you get a firm, glossy meringue that holds its shape and forms sharp peaks. The sugar should be completely dissolved — when you rub a bit of the meringue between your fingers it shouldn’t feel gritty. This is the basis of the macaroons’ texture.
4Step 4Gently fold the grated coconut and, if using, the starch or flour into the finished meringue. Use a spatula and folding motions so the meringue doesn’t deflate too much. The mixture should be thick but still pliable — when you scoop some with a spoon it should hold its shape in a mound and not run.
5Step 5Using two spoons, form small heaps — macaroons — on the prepared tray. Leave small gaps between pieces; they will spread a little but not as much as classic cookies. If you have a piping bag, you can pipe the mixture into smaller “kisses.”
6Step 6Put the tray in the preheated oven and bake for about 15–20 minutes, until the macaroons start to gently brown at the edges. The center should remain lighter — it will firm up a bit after cooling. If you leave them in the oven too long they’ll become hard and dry.
7Step 7After baking, remove the tray and let the macaroons cool on the tray for a few minutes — they’re fragile and break easily when hot. Then carefully transfer them to a rack or board and let them cool completely. Store cooled macaroons in a sealed container; they’ll stay crisp and fragrant for several days.

Kitchen tip

If you want extra-tender macaroons, make sure the egg white foam is very well whipped and the sugar is dissolved in it. You can first bake a test tray with fewer pieces to see how they behave in your oven and adjust baking time accordingly. They also look great in a bowl together with Christmas gingerbread cookies a vanilla crescents.

Customize this recipe

Variants and alternatives

Coconuts dipped in chocolate: after cooling, dip the bottom of the coconuts into melted dark or milk chocolate and let set on baking paper.

Approximate per serving

Nutritional values

Energie60 kcalProteins0.8 gSacharidy6 gTuky3.7 g

Coconut Macaroons from Egg Whites – Simple Coconut Cookies from Leftover Whites

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Cook without ads ✨