coconut marzipan macaroons_FGI recently had one of those days where I craved for something sweet and was in the mood to bake. I remembered that I loved eating coconut macaroons (‘kokos toppe’ in Danish) when I was growing up in Denmark – they were one of my favorite baked sweets. It struck me that I hadn’t eaten these for years. I had a giant roll of marzipan (almond paste) in my cabinet, and mixing in some marzipan with coconut sounding intriguingly good.coconut marzipan macaroons_FP

I baked four dozen, which were quickly long gone, and I am already thinking about making my next batch. For my gluten-free friends, you will love this recipe.coconut marzipan macaroons bakingcoconut marzipan macaroons_LS

Coconut & marzipan macaroons
Yields 48
89 calories
10 g
10 g
5 g
1 g
4 g
19 g
7 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 89
Calories from Fat 47
% Daily Value *
Total Fat 5g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
Sodium 7mg
Total Carbohydrates 10g
Dietary Fiber 1g
Sugars 8g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 3 medium eggs
  2. • 8 oz. (225 grams) sugar
  3. • 10 ½ oz. (300 grams) unsweetened shredded coconut
  4. • 3 ½ oz. (100 grams) shredded marzipan (almond paste)
  5. • About 5 oz. (150 grams) dark chocolate
  1. 1. Beat eggs and sugar in a bowl with an electric mixer until the eggs and sugar turn white, about 2-3 minutes. Add shredded coconut and marzipan together until the dough is evenly mixed.
  2. 2. Shape the dough into a ball and let it rest in the refrigerator for one hour. This will help the dough stick together easily.
  3. 3. Preheat the oven to 350 °F (175°C)
  4. 4. In the meantime use your fingers to shape the dough for each macaroon into small cones (I like them bite-sized, but you can shape them any size you prefer). Make sure to press the coconut as tightly together as possible, as any coconut that is sticking out will burn easily.
  5. 5. Bake the coconut macaroons about 15-20 minutes or until they are lightly golden and crisp.
  6. 6. Take them out of the oven and let them cool off.
  7. 7. Melt the chocolate and dip/brush the bottom of the coconut kisses with chocolate. Let them rest while the chocolate hardens (you can also put the tray in the refrigerator for 5 minutes to speed up the chocolate hardening process).
  1. Devour these with some coffee or tea.
Coconut macaroons_SQ

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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