Coconut Macaroon Cookies as you have never seen them before. These traditional Austrian cookies are one of a kind. They are crisp on the outside, chewy and soft in the center and taste like heaven in your mouth. These are my husbands absolute favorite. He will eat as many of these as I’m able to make.
I have tasted quite a lot of different coconut macaroons before but never has any of them tasted as good as these delicious Austrian cookies. It makes me feel very nostalgic. Growing up my grandma used to bake our family a huge box of different Christmas cookie to enjoy during the holiday season. Every year I was most excited about these coconut macaroon cookies. First of all I absolute love coconut and secondly as all of you know, I am a chocolate freak. It is seriously the best combination I could ask for.
This year I changed it up a bit, the recipe leaves out gluten, sugar and dairy. However you won’t be able to know the difference. They taste as amazing as ever.
What makes these coconut macaroon cookies so special?
You won’t be able to tell until you try them but these cookies have three layers. The cookie base which is essentially a round cookie made with the same dough as the vanilla crescent cookies and the linzer cookies. In the middle (which you cant see) we have a dairy-free chocolate mousse which can also be repurposed into truffles if you have any leftovers. Happens to me every year and I don’t mind :P. The top layer is a coconut filled meringue.
With these cookies your goal is to assemble all layers and dip them into melted chocolate. Sounds like heaven? Yes, they taste like heaven. Even though all the steps are fairly easy, you will have to basically use half a day to prepare them. But listen my friends, these are totally worth it. They are a killer at every gathering I go to and people want to have the recipe. So consider yourself lucky 😛 Shoutout to my Grandma! She is the best.
For more x-mas cookie recipes check out my grandma’s christmas cookie box. 7 different cookie recipes that will impress your friends and families during the holidays.
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
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Coconut Macaroon Cookies
Coconut Macaroon Cookies as you have never seen them before. These traditional Austrian cookies are one of a kind. They are crisp on the outside, chewy and soft in the center and taste like heaven in your mouth.
Ingredients
Macaroons
- 3 egg whites (sub with 1 can of aquafaba liquid for vegan)
- 1/4 tsp cream of tartar
- 1/3 cup maple syrup (sub with 1/2 cup granulated white sugar or monk fruit sweetener)
- 1/3 cup unsweetened shredded coconut
Chocolate Mousse Filling
- 1 can full-fat coconut milk
- 10 oz unsweetened/stevia sweetened/paleo chocolate
- 5-6 softened pitted medjool dates (if using unsweetened chocolate)
- 2 tbsp coconut oil
Chocolate Glaze
- 4 oz unsweetened/stevia sweetened/paleo chocolate
- 1-2 tbsp coconut oil
Instructions
- To prepare the chocolate mousse filling add coconut milk, chocolate and coconut oil in a small saucepan. * Heat over low until chocolate has melted. Mix until fully combined and transfer into a medium sized bowl.Let sit in the fridge for about 2 hours.
- In the meantime prepare coconut macaroons. Preheat oven to 250F and line a baking sheet with parchment paper.
- Place 3 egg whites into your kitchenaid machine or large bowl and whisk with handmixer or the machine on low speed until mixture appears fluffy.
- Gradually** add maple syrup or granulated sugar and cream of tartar and increase speed to medium-high. Whisk until stiff peaks form for about 5 minutes.
- Carefully fold in shredded coconut and transfer misture into a piping bag with a round tip. Pipe about 1 tbsp of mixture onto the lined baking sheet. Repeat until meringue mixture is gone.
- Bake in oven for about 40-50 minutes until meringues start to brown a little.
- Remove meringues from oven and let sit for about 5-10 minutes
- Once the chocolate mousse filling hardened and macaroons are done assemple macaroon cookies. Use a knife to spread mousse filling*** onto the cookie and place macaroon on top. Repeat until all cookies are assembled. Place in the fridge.
- Meanwhile heat chocolate and coconut oil over low heat until fully melted. Dip assembled macaroon cookies into the chocolate to fully cover the chocolate mousse. Transfer onto parchment paper and let sit for 5-10 minutes in the refrigerator until chocolate glaze has hardened.
- Transfer cookies into an airtight container or cookie box and store in the refrigerator for up to two weeks.
Notes
*If you want to use dates instead of stevia sweetened chocolate, add medjool dates into the coconut. milk and cook for about 5-10 minutes. Strain before adding the chocolate.
**Slowly add the sweetener to your eggwhites.
***If the filling is too hard to spread, let sit at room temperature for about 10 minutes before assembling the cookies
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