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If you like German Chocolate Cake with its layers of chocolate cake, gooey caramel, coconut and pecan frosting, you will LOVE these German Chocolate Macaroons. They are outrageously, almost unbelievably, delicious.
As a rule, I’m not prone to hyperbole. However, if ever there a time to wax poetic about a recipe, this is it. I made these for the first time just before Christmas and I was so giddy over them, you might have seen me shouting on Instagram about them.
I made two batches of these German Chocolate Macaroons for Christmas gifts and less than a dozen macaroons actually made it out the door. That’s just embarrassing, right? For gifting, for snacking, for a special dessert, whatever the reason, whenever I have the chance, I’ll be making these again and again.
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Ingredients
- 14 ounces shredded sweetened coconut
- ¾ cup sugar
- 6 tablespoons all-purpose flour*
- ½ teaspoon kosher salt
- 5 egg whites
- 1 cup pecans finely chopped
Topping
- ⅔ cup semi sweet or dark chocolate chips
- 1 tablespoon coconut oil
- caramel sauce homemade or store-bought
*Gluten-Free Alternative
- 6 tablespoons brown rice flour
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat. In a large bowl, stir together the coconut, sugar, flour, and salt. Add the egg whites and the pecans and mix well. Use a medium size scoop or rounded tablespoons to drop the macaroons on the prepared sheet, about 1 1/2 – 2 tablespoons worth in each.
- Bake for 20-22 minutes, until the coconut is lightly toasted on the edges and golden brown on top. Remove from the tray and let cool completely on wire rack.
- Place the chocolate and the oil in a glass bowl and microwave for 30 seconds at 50% power. Stir and repeat. Stir again and repeat in 15 second intervals until almost melted. Stir until completely smooth. Set aside for a few minutes.
- Spoon about 1/2 a teaspoon of the room temperature (not hot!) caramel sauce over the top of each cooled macaroon. Drizzle with the melted chocolate. Place the macaroons in the refrigerator for at least 20 minutes before serving (to allow them to set) and then store in the refrigerator for up to a week. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/9/15 – recipe notes and photos updated 6/17/22}
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This is gorgeous! Can't wait to try it!
I love you for making these! They look so good!! I'm a sucker for German Chocolate!
I agree with Shawn – you are so wonderful Mary! These look perfect – the flavors are singing to me! Have a great week 🙂
I am SO guilty of making stuff "for neighbors" and then eating it all, especially at Christmas. These look FABULOUS, Mary! I have to try them out and see if any make it out the door 🙂
These are scary, I wouldn't be able to stop eating them!
These macaroons look amazing!
German Chocolate Cake is one of my favorite types of cake due to the gooey coconut frosting… with these clever macaroons I can just skip the cake part and enjoy the best part!!!
I'm getting hungry just looking at these photos.
Why do these need to be refrigerated?
I like to refrigerate them so that the chocolate doesn’t soften. (Also, I like it a hot climate, so I typically recommend refrigerating almost anything with chocolate.) Your results will vary, so feel free to try storing them at room temperature.
I take it , that you don’t beat the egg whites right ?
I do not, Regina.
I love the recipes that I get from your site. Thank you for sharing!
I’m so glad that you’re enjoying the recipes, Vickie!
is there anyway to make these without the egg whites. a substitution ????
I made them once with additional coconut and just the condensed milk, but they honestly aren’t the same that way. They will hold together and can be baked, but you’ll lose the fluffy, chewy texture.
These were a big hit.
I changed over to oat flour to make them gluten free and they are so yummy. I’m making them for the second time in a week.
I’m so glad you like them, Jessica!