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Kokosmakrönli – Swiss Coconut Macaroons

Cooking Method
Prep Time: 10 min Cook Time: 15 min Rest Time: 10 min Total Time: 35 mins
Servings 10
Best Season Winter

December has already started, so that means that Christmas recipes started flowing as well🧑‍🎄🌲 This year I will try to come up with different Christmas recipes from all around the world. How cool does that sound?

For the beautiful Swiss Advent calendar project on Instagram I have prepared these super easy and quick coconut macaroons which contain ONLY 4 ingredients! Can you believe it? They're super easy to make and ready in no time! Besides that, my version contains less sugar than usual and some dark chocolate, to balance the sweetness and to give them a beautiful decor.

Check out the hastag #2021swissadventcalendar to discover everyday a new Xmas Swiss recipe on instagram. Check my post here to meet the team and discover other Swiss Christmas recipes

Ingredients (makes around 20-25)
  • 3 Pieces egg whites (room temperature)
  • 150 grams icing sugar
  • 150 grams dessicated coconut flakes
  • 50 grams dark chocolate
  1. Beating the egg whites

    Start by beating the egg whites until they are stiff. It should take approximately 2 minutes.

  2. Adding the sugar

    Add half of the quantity of the icing sugar to the meringue. Mix everything well with the mixer until it starts to become very luscious. Once the first half has been incorporated, add the second half of the sugar. Mix well until the meringue is stiff and stable.

  3. Adding the coconut flakes

    Incorporate the coconut flakes gently into the meringue with a spatula. Add the first half, fold it gently, then add the second half. Make sure all the coconut is incorporated. Line a baking tray with baking sheet and pipe the macaroons as per your choice (use a piping bag or simply a spoon, that works too). Bake the for 15 minutes at 160-170 degrees Celsius. 

  4. Final steps

    Once they are out, cool them on a rack for 10 minutes. Separately, melt the chocolate over bain-marie and dip the cooled macaroons in the chocolate (just enough to cover their bottom) and place them on a baking sheet, then drizzle the remaining chocolate over the dipped macaroons.  Keep in the fridge for 10 minutes or until the chocolate sets and serve.