If you are a fan of coconut, you might like these Coconut Macaroons with Toffifay – they are definitely popular with folks around here. Light and airy, with a sweet and chewy center. If you don’t know what’s hidden in these little clouds, you’re sure to be delighted with the little surprise.
Similar (unfilled) coconut macaroons are available in some bakeries here in Germany all year round. However, they are often associated with the Advent season and Christmas. We don’t care about this association, we love to bake them every day of the year. It would be a shame to limit yourself. Bake those little clouds whenever you want!
Theoretically, you can »enhance« or »improve« these coconut macaroons with loads of different sweets. If you are in the mood for something else but Toffifay (or can’t find it in a store close by), you can use pretty much any other sweets/chocolate of a similar size. We had some packages of Toffifay Coconut from a factory outlet at home, and they needed to be used for something. Anything.
Unfortunately, the coconut version of the Toffifay was a limited edition and only available in stores for a short time. The fact that the coconut version was available in the factory outlet (inside the Berlin Designer Outlet Mall, if anyone wants to know) was probably pure coincidence. A happy coincidence for these coconut macaroons, of course, because they fit perfectly with the theme…
It will probably be quite difficult to get hold of the Coconut Toffifay unless the company decides to relaunch the product. Fortunately, the clouds also taste really delicious with other Toffifay varieties. We recommend the ones with white chocolate, but the regular ones with dark chocolate also work great.
If you don’t want to use (ocan’tnt use) Toffifay at all, you can switch to other sweet chocolates and the like. Anything of a similar size should work. Ferrero Rocher or Raffaello, for example, can also be added to the meringue, but I recommend only using halved chocolates when bigger, so the final macaroons are not too bulky. No one will be able to make them disappear in one bite if they are too big.
Our Toffifay Fairy Kisses are very similar to these macaroons here. They are made with regular Toffifay but got a cookie base in addition for a crunchier experience. If you liked these macaroons here, you should definitely take a closer look at that recipe as well.
A very popular recipe with Toffifay here on the blog is our Mini Blondie Bites with Toffifay. Those are not as light and airy as macaroons, of course, but not less delicious! Having something like this at home for snacking can never hurt. They are perfect for sharing with friends and family. Like all small bakes like cookies and such.
INGREDIENTS / ZUTATEN
(about 17 macaroons)
2 medium egg whites
3/4 cup (150g) sugar
1 pinch of salt
1/2 tsp. vanilla extract*
5.3 oz. (150g) desiccated coconut*
17 Toffifay coconut (or white chocolate*)
17 round baking wafer paper* (2 inches/50mm)
(etwa 17 Makronen)
2 Eiweiß (M)
150g Zucker
1 Prise Salz
1/2 TL Vanille Extrakt*
150g Kokosraspel*
17 Toffifee Kokos (oder weiße Schokolade*)
17 Backoblaten* (50mm)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 170°C (340°F). Line a baking sheet with baking parchment or a baking mat* and set aside.
2. Whisk the egg whites in a tall bowl until they are slightly frothy. Mix the sugar and salt and slowly add it to the bowl while continuing to whisk the egg whites. You want to get a thick and glossy meringue. Add the vanilla extract and mix it in.
3. Add the desiccated coconut to a large bowl, add the meringue and mix gently. Use a large cookie scoop* (⌀ 2 inches/5cm) to portion out the mixture – the cookie scoop should not be completely filled, though. Press a Toffifay into the mixture inside the cookie scoop, then place the Toffifay with the coconut mixture around it onto a wafer paper. The Toffifay should be completely enclosed. Place on the prepared baking sheet with some space in between and bake for about 11-12 minutes. The Macaroons should only get a little color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 170°C (340°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier oder einer Dauerbackfolie* auslegen und zur Seite stellen.
2. Das Eiweiß in einem hohen Gefäß aufschlagen, bis es leicht schaumig ist. Zucker und Salz vermischen und dann langsam in das Eiweiß einrieseln lassen und dabei weiter aufschlagen, bis eine dicke, glänzende Baisermasse entstanden ist. Den Vanille Extrakt dazugeben und unterrühren.
3. Die Kokosraspel in eine große Schüssel füllen, die Baisermasse dazugeben und alles vorsichtig vermengen. Mit einem Eisportionierer* (etwa ⌀ 5cm) Makronenmasse aus der Schüssel nehmen – die Mulde des Eisportionierers sollte nicht ganz voll sein – und dann ein Toffifee in die Masse drücken. Makronenmasse, die zu viel ist und überquillt, ggf. abstreichen und dann auf eine Backoblate setzen. Die Makronen mit etwas Abstand zueinander auf das vorbereitete Blech setzen und dann für etwa 11-12 Minuten backen. Die Makronen sollten nur wenig Farbe bekommen haben. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Coconut Macaroons with Toffifay
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:30
- Yield: 17 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Macaroons are airy, sweet, and delicious! These Coconut Macaroons have a little surprise inside: Toffifay Candy! So good!
Ingredients
2 medium egg whites
3/4 cup (150g) sugar
1 pinch of salt
1/2 tsp. vanilla extract*
5.3 oz. (150g) desiccated coconut*
17 Toffifay coconut (or white chocolate*)
17 round baking wafer paper* (2 inches/50mm)
Instructions
1. Preheat the oven to 170°C (340°F). Line a baking sheet with baking parchment or a baking mat* and set aside.
2. Whisk the egg whites in a tall bowl until they are slightly frothy. Mix the sugar and salt and slowly add it to the bowl while continuing to whisk the egg whites. You want to get a thick and glossy meringue. Add the vanilla extract and mix it in.
3. Add the desiccated coconut to a large bowl, add the meringue and mix gently. Use a large cookie scoop* (⌀ 2 inches/5cm) to portion out the mixture – the cookie scoop should not be completely filled, though. Press a Toffifay into the mixture inside the cookie scoop, then place the Toffifay with the coconut mixture around it onto a wafer paper. The Toffifay should be completely enclosed. Place on the prepared baking sheet with some space in between and bake for about 11-12 minutes. The Macaroons should only get a little color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
Notes
Make something amazing in the kitchen!
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