If you really want to bake successful Christmas cookies that are quick to make, coconut macaroons are the right choice. Compared to those toopopular vanilla crescentsThese cookies are almost child's play. As easy as it is to prepare these treats, things can go wrong. But not with our tips and our coconut macaroon recipe! We make sure you get the best cookies out of the oven.
Coconut macarons original recipe
The original is always best, which is why we start our article with a coconut macaroonRecipe from grandma's recipe book. For the classic preparation method you also need wafers, but we will explain later how you can prepare them without wafers.
For 60 pieces:
- 4 whites of medium-sized eggs
- 150g sugar
- 1 pack vanilla sugar
- 50 g Quark
- a little zest from a lemon
- 200 g fine coconut flakes
- 60 The wafer
Prepare quick coconut macarons with quark:
Line two baking trays with baking paper and preheat the oven to 180 degrees fan or 200 degrees top and bottom heat. Then spread 30 wafers on each of the two trays. Then start preparing the coconut macaroon recipe by first beating the egg whites until stiff and then gradually and slowly adding both the sugar and the vanilla sugar. Continue stirring until the sugar has dissolved. The egg foam should then be shiny.
Then liftthe quark, the coconut flakes and a little lemon zest into the egg mixture. Your “dough” is now ready. Place it in a pointed bag with a serrated tip (if you don't have one, you can simply make dollops with a small spoon or use a freezer bag by cutting off one of its tips). So use the piping bag to create dots on the wafers. Plan on baking the coconut macaroons for 10 minutes. They are ready when the tips start to turn brown. Then take them out of the oven and let them cool completely.
Coconut macaroons without sugar
You would like itLow Carbbecause you want to take care of your figure during the Christmas season? Then simply replace the sugar with a plant-based alternative such as coconut blossom sugar or with substitutes such as xylitol. Typically, such substances can replace sugar in a ratio of 1:1. However, it is advisable to keep an eye on the consistency as it could quickly become too runny. In this case, compensate with more coconut flakes.
Coconut macaroons recipe without eggs
You can replace the protein with vegan versions. For example, the drained water from chickpeas will be a good binding agent and protein substitute if you use itwith Agar-Agarcombine. For a coconut macaroon recipe for 40 pieces, mix 120 ml of draining water with ¼ teaspoon of agar-agar or another binding agent.
Macaroons without wafers
Coconut macaroons without wafersare gluten freeAnd you don't need a special coconut macaroon recipe. So if you feel like making macaroons like this, you can simply leave them out and put the mixture on the baking paper. It holds up well even without the wafers as a base.
Did something go wrong?
Even if you have the perfect coconut macaroon recipe and have followed it thoroughly, it may not work out quite right. Although theCookies very simplecan be made and even beginners can do it very well, there are two undesirable things that can happen: they become too hard or, on the contrary, too soft:
Harte Makronen
Is biting into the cookie anything but easy? Then you may have overdone the baking time. In addition to the temperature and time specified above, you can also be guided by this: at 150 degrees and no more than 25 minutes. As already mentioned, the cookies should only be slightly golden brown.
Even if they are not stored properly or for too long, cookies will of course become hard because they dry out. Store the macaroons in an airtight container. Thanks to the quark, they last for 2 to 3 weeks. If they become hard beforehand, you can use a simple trick: a piece of apple releases moisture, which the cookies absorb, making them soft again. Just put the apple in the cookie jar, but for no longer than 2 days, because then it could start to mold.
Cookies that are too soft despite a good coconut macaroon recipe
Have you followed the coconut macaroon recipe but the mixture is melting? For example, if the eggs are larger, the mixture may become too liquid. So if you notice that the mixture is too liquid, add some coconut flakes to thicken it. Toasted coconut flakes are even better.
Another problem could also be that the finished cookies are too soft. Are they still hot? Then wait and see. Cookies usually come out of the oven soft and harden slightly as they cool. If that doesn't work, simply increase the baking time by 1 to 2 minutes the next time you bake, but always keep an eye on the cookies so that the problem of hard coconut macaroons doesn't arise again.
