Keto Coconut Macaroons Traditional German Christmas Cookies Recipes

KOKOSMAKRONEN: THE BEST GERMAN RECIPE COCONUT MACAROONS

Steps:

• Preheat oven to 180° C or 355° Fahrenheit.
• Distribute 30 Oblaten (paper wafers) on a baking sheet covered with parchment paper or a silicone baking mat.
• Beat the egg whites with the vanilla extract and ¼ of the sugar until peaks form.
• Combine the shredded coconut and remaining sugar in a bowl, then gently, using a rubber spatula, fold in with the beaten egg whites until just combined (no more chunks).
• Using a small cookie scoop or 2 small spoons, distribute the cookie mixture onto the 30 Oblaten.
• Bake on the middle rack for about 18 to 20 minutes. The cookies should just start to turn a golden color. Allow to cool, then immediately store in an airtight container.

KETO COCONUT MACAROONS (TRADITIONAL GERMAN CHRISTMAS COOKIES)

Steps:

• Preheat your oven to 350°F/180°C. Distribute the shredded coconut evenly on a baking tray lined with parchment paper and place it in the oven. Roast the shredded coconut for approx. 3-4 minutes until it has a light golden color. Set aside and let it cool off.
• In a large enough bowl, beat the two egg whites until stiff. Fold in the remaining ingredients (erythritol, vanilla extract + pinch of salt) as well as the shredded coconut. Place plastic wrap on the bowl and chill in the fridge for 30-40 minutes.
• Preheat the oven to 350°F/180°C. Remove the bowl from the fridge and start forming small balls. You can use your hands or a tool of your choice (I used a tablespoon scoop.) Place the coconut macaroons on a baking tray lined with parchment paper and bake them for approx. 15 minutes. (The time may vary slightly, depending on the size of the coconut macaroons. Adjust the time accordingly if you make bigger/smaller balls and check periodically to avoid burning.)
• Optional step: Melt the sugar-free chocolate using a double boiler. Dip the cooled off coconut macaroons into the chocolate and place them onto a baking tray lined with parchment paper. Chill the coconut macaroons until the chocolate has hardened.
• Enjoy the keto coconut macaroons with a hot cup of coffee or tea! *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. Thank you for supporting my site!

KETO COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
• Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
• Drop teaspoonfuls of cookie dough onto the baking sheets.
• Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.

KETO MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and coat the parchment with cooking spray.
• Beat the egg whites in a large bowl with an electric mixer on medium-high speed until foamy. Slowly add the erythritol while continuing to beat. Beat until soft peaks form, about 4 minutes. Beat in the vanilla and salt. Sprinkle the coconut and almond flour over the egg whites, then gently fold them into the egg whites with a rubber spatula until combined.
• Scoop heaping tablespoonfuls of the batter and place about 1 inch apart on the prepared baking sheets. Bake until the tops and bottoms are golden brown, 22 to 24 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.

KOKOSMAKRONEN (GERMAN COCONUT MACAROONS)

Steps:

• Prepare a water bath. The water should cook lightly.
• In a bowl mix egg whites and sugar. Place the bowl in the hot water bath and mix to dissolve sugar.
• Add coconut flakes and mix. Heat the coconut mixture to a temperature of 70 C (use a cooking thermometer to control temperature) stirring frequently.
• Remove from water bath, add flour and mix again. If you like you can now add the grated lemon peel to this mixture.
• Let cool to room temperature again.
• Preheat oven to 160°C.
• Place baking wafers on baking tray.
• Use an icing bag with large opening to place little dough dollops on the wafers. Leave a little rim, because while baking the cookies will flatten a bit.
• Bake for 10 minutes. Then open the oven a little and bake for another 5 minutes.
• The cookies should remain light in color and just a bit browned.
• If you like you can decorate the Kokosmakronen with icing chocolate.
• NOTE on chocolate decoration: preheat 2/3 of the chocolate in a water bath until fluid. Take out of water bath and add the rest of chocolate. Heat it again but just until chocolate is dissolved. Dip Kokosmakronen into the chocolate or drizzle over the cookies by using an icing bag.
• NOTE on wafers: If you don't have wafers at hand, you could spoon the dough directly on baking paper, but it might be tricky to remove the cookies from it later, because they stick to it.