Magic Coconut Macaroon Meringue Cookies

These beautiful Magic Coconut Macaroon Meringue Cookies are light, airy, sweet, and irresistible! The delicate, crisp, snow-like meringue melts in your mouth instantly, leaving only the chewy coconutty center.

These cookies are naturally Gluten-free and Dairy-free, use only a few ingredients, have no chilling process, and are very simple to make. It’s easy to see why these addicting cookies have been so loved and cherished by our family for generations.

(Don’t forget to add my Chewy Ginger Spiced Molasses Cookies to your Christmas baking list too!)

Christmas Tradition – Magic Coconut Macaroon Meringue Cookies

Like clockwork, every November 1st., I pull out my Great-Grandmother’s cookie recipe and bake my childhood favorite – My Deedee’s Magic Coconut Macaroon Meringue Cookies. Now, these cookies are my children’s favorite too! Once my kids smell these coconut treasures baking in the oven, they know it’s Christmas time!

One of my favorite things about Coconut Macaroon Meringue Cookies is their snow-like characteristics. These cookies are forgiving since no one has a perfect shape or size. They are puffy and whimsical, making them great for the kiddos. Because of the delicate texture, these cookies can be a little crumbly. However, the crispness of the meringue allows them to melt on the first bite like cotton candy. It is pure magic!

A German Christmas Cookie

These cookies are an Americanized version of a German Christmas cookie called, Kokosmakronen! (This means ‘Coconut Macaroon’ in English.) In Germany, coconut macaroons sit on top of baking wafers called ‘Oblaten’ and are baked right on top. Oblaten is hard to find in the States, so this ingredient isn’t in our family recipe. I prefer to make these using thinly shredded coconut which helps create that magically soft texture. Traditional German recipes call for thicker coconut. However, my great-grandmother used whatever she had on hand. So please feel free to use whatever kind you prefer.

Family Memories

When I was a child, Coconut Macaroon Meringue Cookies were my all-time favorite, and the recipe belonged to my Great-Grandmother Deedee. She kept under lock-and-key to be sure she was the only person who could make them for me.

I have wonderful memories of visiting my Deedee. Visits to her home were always fun, as she constantly kept me busy. Together she and I would sing songs, play music on her many instruments, go on walks, and skip rocks by the lake. However, one of my favorite things to do with her was to bake cookies! Over time, Deedee and I often made gingerbread cookies, chocolate chip cookies, and sugar cookies. But I never understood why she wouldn’t bake the Magic Coconut Macaroon Meringue Cookies in front of me. I later learned her trick! If I couldn’t replicate the cookie, then I would keep calling her back to bring me more. As a bonus, she usually had a “take-home” cookie tin – filled to the brim with beautifully delicate coconut macaroons just for me. Needless to say, I never made it home with a single cookie left in the cookie tin, because some things are too good to save!

Over time, Deedee eventually gave the recipe to my mom, who then passed it to me, and today I’m sharing that same recipe with you! Now you get to choose: Do you share the Magic Coconut Macaroon Meringue Cookie recipe? Or keep with tradition and use it as ‘cookie leverage’? The choice is up to you!

Macaron vs. Macaroon. What’s the Difference?

French macarons and Italian macarons use finely ground-blanched almonds. However, macaroons use sweetened flaked coconut, are typically dense, and have a lumpy texture. This recipe closely resembles the German Coconut Macaroon, which is a little combination of both!

Helpful Hints

• Storage Tips: You can store these cookies in an airtight container for up to two weeks. They are best within the first 3-5 days, but in my house, they never last that long. You can also freeze meringue cookies in an airtight, freezer-safe container for up to a month.

• Meringue Tips: Make sure to use a clean, dry mixing bowl before starting. Be careful that there are no yolks in your egg white mixture. Even a slight bit of yolk, oil, or moister in the bowl will prevent the meringue from whipping up properly and cause the cookies to be flat. Some other culprits preventing beautiful fluffy cookies are under-beaten egg whites or aggressively folded meringue. To avoid these issues: use a clean bowl to beat your egg whites to stiff peaks, then gently fold in the coconut.

• Sugar-Free Substitutes: You can make these cookies sugar-free using your favorite sugar substitutes, such as Truvia, Swerve, or my favorite: King Author Baking Sugar Alternative – to name a few. You will also need to use your favorite brand of Unsweetened Shredded Coconut to keep them sugar-free! Please be sure to use whatever brand works best for your kitchen.

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