Coconut Macaroons


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Preparation info

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

As in America, coconut is one of the most popular macaroon variations in Austria. However, these have a crisp, meringue-like texture and a hint of lemon that make them much different than our chewy macaroons. Read the Note in the preceeding recipe about baking the macaroons.


  • 3 large egg whites, at room temperature
  • cups confectioners’ sugar
  • 2 cups shredded sweetened coconut
  • 2 tablespoons all-purpose flour
  • Grated zest of 1 lemon


  1. Position racks in the center and top third of the oven and heat to 325°F. Line two baking sheets with parchment paper.
  2. Beat the egg whites in a medium bowl with a handheld electric mixer on high speed until soft peaks form. Gradually beat in the confectioners’ sugar, and beat until stiff, shiny peaks form. Fold in the coconut, flour, and lemon zest. Transfer to a pastry bag fitted with a 7/16-inch-wide plain tip, such as Ateco Number 805.
  3. Pipe out 1½-inch mounds on the sheets, about i inch apart. Bake until the edges are firm and the macaroons are lightly browned and can be easily lifted from the sheet, about 30 minutes (see Note). Cool completely on the sheets.

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