Coconut macaroons with the Thermomix® take 40 minutes and make 50 pieces. A classic Christmas biscuit with just 5 ingredients: 4 egg whites, 170 g sugar, 200 g desiccated coconut, vanilla sugar, wafer bases. The perfect way to use up leftover egg whites for any family that regularly bakes with egg yolks.
We bake these every December as a classic Advent plate staple. One macaroon (about 8 g) has 35 kcal. Compared to bakery macaroons (1.20 to 2 euros per piece), the homemade version is considerably cheaper and free from additives.
Coconut Macaroons with the Thermomix®
Ingredients 0 / 6 ✓
- 1 sachet vanilla sugar
- 1 pinch salt
- 4 egg whites
- 170 g sugar
- 200 g desiccated coconut
- 50 wafer bases 40 mm
Instructions 0 / 5
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1
Whip the egg whites.
Insert the butterfly whisk into the mixing bowl, add vanilla sugar, salt and egg whites to the mixing bowl and whip to stiff peaks for 3 minutes / speed 4.
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2
Push the egg whites down.
Add sugar, mix for 2 minutes / speed 3 and push down with the spatula.
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3
Add the coconut.
Add the desiccated coconut and mix for 40 seconds / speed 2.5. Push down with the spatula and mix again for 10 seconds / speed 2.5.
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4
Preheat the oven.
Preheat the oven to 140°C fan and line a baking tray with baking paper.
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5
Shape the macaroons.
Using a small spoon, scoop portions of the coconut mixture, place them on the wafer bases and arrange on the baking tray with a little space between each one. Bake the macaroons for 20 to 25 minutes until they turn lightly golden. Leave the macaroons to cool.
Tip: You can also bake the coconut macaroons without wafer bases.
Video
Nutrition per serving
4 egg whites: the perfect way to use up leftovers
4 egg whites is an unusual quantity that comes up exactly when you have used 4 egg yolks for other recipes (e.g. creme brulee, mayonnaise, gnocchi, advocaat). Instead of throwing the egg whites away, turn them into coconut macaroons. This is the classic German confectioner’s approach to avoiding waste.
If you do not have leftover egg whites: separate the eggs, store the yolks for later (fridge for 2 days, frozen for 3 months). For a vegan egg white alternative: use 100 g aquafaba (chickpea water from a tin) in place of 4 egg whites. Whipping to stiff peaks works in a similar way.
The mixing bowl MUST be extremely clean
The most important tip for reliably stiff egg whites: the mixing bowl must contain NO traces of fat. Even tiny amounts of oil or egg yolk will prevent the whites from stiffening. Before whipping: rinse the mixing bowl with boiling salted water and dry it thoroughly.
There must also be no splash of egg yolk in the whites themselves. When separating the eggs, crack each one individually into a small bowl before adding it to the rest. If a drop of yolk gets in: do not use it, set it aside for another recipe.
Order: egg whites stiff, then sugar, then coconut
First whip the egg whites with vanilla sugar and salt for 3 minutes at speed 4 until stiff. Then slowly add 170 g sugar, mix for 2 minutes at speed 3. Then fold in 200 g desiccated coconut for 40 seconds at speed 2.5. Push down with the spatula and mix again for 10 seconds at speed 2.5.
Important: after each step, work gently so the egg whites are not knocked back. Speed 2.5 is the sweet spot for folding in the coconut: fast enough to combine, slow enough not to collapse the egg whites.
Wafer bases or without: tradition vs. modern
With wafer bases is the classic German confectioner’s tradition. The wafer bases prevent the macaroons from sticking to the baking paper and give a neat finish. If you do not have wafer bases: place them directly on baking paper, that works too (dust with a little flour underneath to prevent sticking).
For a child-friendly version: use chocolate-flavoured wafer bases instead of plain ones. For a vegan version: use vegan wafer bases from a health food shop. If you do not like wafer bases at all: skip them and place the macaroons straight onto the baking paper.
140°C fan for 20 to 25 minutes: no hotter
140°C fan is the ideal temperature. At a higher temperature (160°C and above) the macaroons will be brown on the outside but still raw inside. At a lower temperature (120°C) they dry out too long and turn hard. 20 to 25 minutes depending on the size of the portions.
If you are using top and bottom heat: 160°C for 20 minutes. If you prefer them very soft and moist: 130°C fan for 30 minutes. The macaroons should be lightly golden on the outside and still slightly soft inside. They should feel springy to the touch, not hard.
Three variations: chocolate, almond, gingerbread spice
With a chocolate base: Once cooled, dip the bottom into melted chocolate and leave to set on baking paper. Chocolate base with coconut is a classic combination.
With almonds: Add 50 g of chopped almonds to the coconut mixture. Adds crunch and a nutty depth.
With gingerbread spice: Use 1 tsp gingerbread spice instead of vanilla sugar. Turns the macaroons into an Advent variation with cinnamon, cardamom and cloves.
Coconut macaroons keep for 3 weeks in an airtight tin
Stored in an airtight tin at room temperature, they keep for 3 weeks. Place baking paper between the layers so they do not stick together. In higher humidity they go softer (not a problem, some people prefer that).
Frozen in freezer bags, they keep for 3 months. Defrost for 30 minutes at room temperature and they taste almost freshly baked. If you want to bake ahead for Advent: starting from mid-November is perfectly fine.
Pro tip: instead of spooning the mixture, fill it into a piping bag with a star nozzle and pipe onto the wafer bases. This gives evenly shaped macaroons with a professional finish. A second piping bag is handy if you are baking several varieties at the same time. Store in a large biscuit tin with baking paper between the layers.
Goes well with: Mulled wine and coffee.
Our tip: Magenbrot (German gingerbread biscuits) in the Thermomix®.
