German Chocolate Macaroons

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German Chocolate Macaroons - recipe by Barefeet In The Kitchen

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.

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 - recipe by Barefeet In The Kitchen

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German Chocolate Macaroons

Recipe lightly adapted from and with thanks to Chef In Training
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Servings: 18 macaroons

Ingredients 

  • 1 14 ounce bag shredded sweetened coconut, about 5 1/3 cups
  • 3/4 cup sugar
  • 6 tablespoons all purpose flour or brown rice flour
  • 1/2 teaspoon kosher salt
  • 5 egg whites
  • 1 cup finely chopped pecans
  •  
  • Topping Ingredients:
  • 2/3 cup semi sweet or dark chocolate chips
  • 1 tablespoon coconut oil
  • caramel sauce homemade or store-bought

Instructions

  • Preheat oven to 350 degrees. 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Lisa Niblock says

    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!!!

    • Mary says

      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.