Coconut Macaroons in One Pot: Soft and Chewy Inside, Baked on Edible Wafers for Christmas

These coconut macaroons are a holiday classic: moist and chewy inside, lightly golden on the tips and wonderfully fragrant. They are surprisingly quick to make.

You warm the egg whites, sugar, honey and coconut right in the pot, which gives a juicy, chewy texture, and each cookie sits on a thin edible wafer that adds a crisp base. In Germany, Austria and Central Europe, coconut macaroons on wafers are a familiar Christmas cookie.

Ingredients

Instructions

1. Put the honey, sugar, vanilla, salt, lemon juice and egg whites in a saucepan.
2. Whisk the mixture well. Do not beat the egg whites to a foam.
3. Add the shredded coconut and warm the mixture gently over low heat, stirring constantly, until it reaches 130–140°F (55–60°C). It must not boil or scorch on the bottom.
4. Take the pot off the heat and let the mixture rest for 5 to 10 minutes.
5. Line a baking sheet with parchment paper and set the 1 1/2-inch (4 cm) wafers on it.
6. Using a macaroon mold or two teaspoons, shape mounds of the coconut mixture directly on the wafers.
7. Bake in a preheated oven at 325°F (160°C) on conventional top-and-bottom heat for about 15 to 18 minutes, until the tips are lightly golden.
8. Let the macaroons cool completely on the baking sheet. Serve them, or store them in a dry, dark place in an airtight container.

Video Recipe

Tips for Perfect Coconut Macaroons

• Use unsweetened shredded coconut. The sugar in the recipe is calculated for unsweetened coconut. Sweetened flakes would make the cookies too sweet.
• Do not whip the egg whites. Just whisk the mixture to combine. The gentle warming gives the macaroons their juicy texture.
• No wafers? Edible baking wafers (sold as Oblaten or Backoblaten) are common in Europe and available online. If you cannot find them, bake the mounds on parchment paper. They will taste the same but will not have the crisp wafer base.

Frequently Asked Questions (FAQ)

• How should I store coconut macaroons? Keep them in a well-closed container in a cool, dry, dark place. They stay good for about 7 to 10 days.
• Are these macaroons made with condensed milk? No. This version uses egg whites, sugar and honey instead of sweetened condensed milk, which gives it a lighter, chewier crumb.
• Are coconut macaroons gluten-free? The macaroon mixture itself has no flour. Check that the wafers you use are labeled gluten-free if that matters to you, since some wafers contain wheat starch.
• Can I make them ahead for Christmas? Yes. Bake them up to a week ahead and keep them airtight, or for gifting, pack them in a tin with parchment between the layers once they are fully cool.

Serve the macaroons with coffee or tea. They go well on a cookie platter next to vanilla crescents or Linzer cookies.

The recipe is based on a version by Alexandras Food Lounge, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.