Coconut Macaroons German Style

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Coconut Macaroons German Style
20 min.
36
66kcal

Suggestions


If you're looking for a delightful dessert that captures the essence of indulgence while being friendly to a variety of dietary needs, look no further than these German-style Coconut Macaroons. These little morsels are a fusion of crispy exteriors and chewy interiors, boasting a rich coconut flavor that's sure to satisfy your sweet tooth.

What makes these macaroons stand out is not just their delightful taste but also their exceptional versatility. They are vegetarian, gluten-free, dairy-free, and low FODMAP, making them perfect for anyone with specific dietary requirements or those simply seeking a lighter treat. With only six ingredients, you can whip up a batch in no time, making them a perfect choice for gatherings, snacks, or a sweet note to finish your day.

The addition of almond extract and a dash of ground cinnamon elevates the flavor profile, introducing warm, nutty notes that complement the coconut beautifully. These treats are incredibly simple to prepare and come together in just 20 minutes, allowing you to enjoy a homemade dessert without the hassle of lengthy baking times.

So grab your mixing bowl and a few basic kitchen tools, and let’s embark on this effortless baking adventure. They not only bring a sense of joy to your taste buds but also make for a charming gift when packaged up nicely. Enjoy the crunch, savor the chewiness, and happy baking!

Ingredients

  • 0.5 teaspoon almond extract 
  • 2.8 cups coconut or flaked toasted
  •  egg whites 
  • teaspoon ground cinnamon 
  • cup sugar white

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • knife
  • hand mixer

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
  3. Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

Nutrition Facts

Calories66kcal
Protein4.66%
Fat54.37%
Carbs40.97%

Properties

Glycemic Index
2.09
Glycemic Load
3.88
Inflammation Score
-1
Nutrition Score
1.2878260938046%

Nutrients percent of daily need

Calories:66.27kcal
3.31%
Fat:4.21g
6.48%
Saturated Fat:3.72g
23.22%
Carbohydrates:7.15g
2.38%
Net Carbohydrates:6.06g
2.2%
Sugar:6.05g
6.73%
Cholesterol:0mg
0%
Sodium:8mg
0.35%
Alcohol:0.02g
100%
Alcohol %:0.16%
100%
Protein:0.81g
1.62%
Manganese:0.19mg
9.43%
Fiber:1.09g
4.35%
Selenium:1.9µg
2.72%
Copper:0.05mg
2.65%
Magnesium:6.25mg
1.56%
Phosphorus:13.91mg
1.39%
Vitamin B2:0.02mg
1.31%
Iron:0.23mg
1.25%
Potassium:41.12mg
1.17%
Source:Allrecipes