Moist coconut macaroons without beaten egg whites – the easiest coconut recipe ever
Soft, aromatic, and perfect for coconut domes | Classic coconut macaroon recipe
These coconut macaroons are proof that great classics don't need complicated techniques. No beaten egg whites, no whisking, no stress – just mix, place on a baking sheet, and bake. That's exactly why this recipe is so brilliant: the macaroons never become dry or hard, but remain wonderfully moist, soft, and full of coconut flavor for days.
Incidentally, I use this mixture not only for classic coconut macaroons, but also for my beloved coconut domes – just place them a little higher on the baking sheet, glaze them with chocolate after baking, and you have a little praline wonder. A truly versatile recipe for all coconut fans.
Preparation time: 35 minutes
Preparation
- 1
Mix the base
Scrape out the pulp from the vanilla pod and mix it with the eggs, powdered sugar, and sour cream in a bowl until smooth. - 2
Add the coconut
Fold in the coconut flakes and let the mixture stand for about 15 minutes so that it binds well. - 3
Shape
Use a piping bag or spoon to place small mounds on wafers or directly onto a baking sheet lined with parchment paper. - 4
Bake
Bake in a preheated oven at 130–140 °C top/bottom heat on the lower rack for about 20–25 minutes until the coconut macaroons are lightly golden brown. - 5
Leave to cool
Leave to cool on the baking sheet – they will be tender on the outside and wonderfully moist on the inside.
I usually don't use wafers at all and place the macaroons directly on baking paper – this works perfectly.
Chocolate glaze is ideal for decorating: simply dip the underside or tip of the macaroons in it or decorate with chocolate threads.
And if you want to make coconut domes from the same mixture, take a look at my recipe – they're divine.
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