Kokosmakronen / Coconut Merengue


Just a few days for Christmas and here another recipe for a sweet German Christmas specialty: The Kokosmakronen. Usually when I make Vanillekipferl, I also make Kokosmakronen at the same time. Vanillekipferl need only egg yolks and the leftover egg whites can be used for the Makronen. Here we go

What you need:

  • 4 egg whites
  • 50g icing sugar
  • 50g desiccated coconut
  • grounded lemon peel
  • 1 spoon water

How you do it:

Mix the eggwhites with the water. Whip the mix until you get a solid foamy texture. Once you are done add slowly with a wooden spoon the sugar, coconut and lemon peel. Once everything is mixed up, use a pastry bag to create the small merengues. Oven them for 15-20 mins at 180ΒΊ C.

Serve and enjoy.


3 thoughts on “Kokosmakronen / Coconut Merengue

  1. This is very simple to do – plus I love coconut πŸ‘πŸΌπŸ˜ƒπŸ˜œπŸ˜‹ – Thanks as well Carlos for finding our site Health News Library and following itπŸ‘πŸΌπŸ˜ƒ

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