Coconut macaroon

German coconut macaroons are known to be the best. I love munching on them in the evenings during Christmas. It is the crunchy caramelized outer layer which adds such a great character to these coconut cookies. They are crispy on the outside yet chewy and moist on the inside.

No sweetened condensed milk

Original German coconut macaroon does not contain any condensed milk in its recipe. That's the secret to the crispy and fragrant exterior. Instead, adding almond butter makes them taste a whole load better as it contributes to the moist texture in the cookies. If the almond butter used is not as creamy, add a teaspoon of oil to the mixture.

Tips to making the best chewy and moist coconut macaroons

The most important step to create such textures is to double boil the mixture until its temperature reaches 55 to 60 degrees Celsius. You may also heat the mixture in a pot over very low heat but be very careful not to overheat.

Substituting white sugar

Traditionally, German coconut macaroons uses white sugar. However, using raw sugar enhances the taste of the almond butter and coconut flavours in these macaroons.

Coconut macaroons are too hard or soft

Baking coconut macaroons for too long can result in them being hard. If you've over baked them, store them in an airtight container with a few slices of fresh apple to gain some moisture. Be careful to change the slices of apples every two days or they will turn moldy.

Coconut macaroons may appear soft when they are removed from the oven. Allow them to set and harden. As long as they are baked until slightly browned at the recommended temperature, they should be done just perfectly.

How to store?

Coconut macaroons should be stored in air-tight containers or metal cookie tins if you are living in cities with low humidity. They can be kept for up to 3 weeks.