Strawberry Coconut Macaroons

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These moist and chewy chocolate-dipped strawberry coconut macaroons are an easy homemade treat for Christmas or Valentine’s Day. Bursting with coconut flavour, a hint of cream cheese, and fruity strawberry sweetness. Whether you serve them on your holiday cookie tray or wrap them up as edible gifts, these chocolate-covered macaroons are guaranteed to impress.

These juicy strawberry coconut macaroons with cream cheese, powdered sugar and chocolate are the perfect Christmas cookies for anyone who loves soft cookies without needing to cut out shapes.

Cream cheese makes them extra moist, while the freeze-dried strawberries bring a fruity note. With their milk-chocolate base, these strawberry-coconut macaroons are a real eye-catcher on every cookie platter.

If you love moist coconut macaroons, but feel like doing something new this year, then definitely try my strawberry-coconut macaroons. Moist, fruity and simply heavenly.
I affectionately call them my “Joghurette Coconut Macaroons” because they totally remind me of the popular German chocolate bar in flavour – coconut meets strawberry, wrapped in chocolate! Kids love these Christmas cookies.

You will love these because they are

• Moist & soft: Because of the cream cheese they stay fresh longer and get a wonderfully fluffy texture.
• Quick to make: No long waiting time, no cutting out or complicated shaping – just mix, scoop, bake.
• For those of you who grew up in Europe, these should be pure childhood memories

This year I love baking Christmas cookies inspired by children’s chocolate bars – like my Kinder Bueno cookies with hazelnut cream, or these Giotto inspired cookies and now my Joghurette coconut macaroons!

How to dip macaroons cleanly in chocolate – without “feet”

1. Let the macaroons cool completely: If they are still warm, the chocolate pulls moisture and runs unevenly.
2. Optional: Temper the chocolate properly: Milk-chocolate couverture at 30–31 °C, dark chocolate at 31–32 °C – this makes it nice and fluid, shiny and firm.
3. Dip the macaroons by hand or with a praline fork: Only dip the bottom briefly – not too deep, otherwise the chocolate runs up the sides.
4. Lightly tap off excess: Gently scrape the underside on the bowl rim or with a silicone spatula so no excess accumulates.
5. Place on baking paper or a silicone mat: That way no chocolate “feet” form. Alternatively: place on a slightly elevated praline rack – then excess chocolate can drip off.
6. Let set at room temperature: Do not refrigerate, otherwise the couverture will get dull spots or condensate.

Storage & shelf-life

Store the macaroons in a well-sealed cookie tin in a cool, dry place – ideally with layers of baking paper in between.
They will stay fresh for about 10 to 14 days and remain wonderfully moist.
Store cool, but not in the fridge – otherwise the chocolate will draw in condensation.

TIps for perfect round coconut macaroons

• If your macaroons spread out a little when baking, it’s not a drama – that easily happens when the dough is a bit softer.
• My tip: Immediately after baking, shape them gently with your fingers while they are still warm. Just press the edges slightly inward to regain a round, even shape.
• Once cooled they will keep that shape perfectly – and look as if they came from a patisserie.
• These little snow-mounds are, for me, the sweetest cookie experiment of the year: Joghurette meets coconut macaroon – moist, chocolatey and a little nostalgic.
• A must for anyone who loves variety on their cookie platter!

For more coconut macaroon recipes, check out my Pistachio Coconut Macaroons and my No Bake Dulce de Leche Coconut Macaroons

For more German Christmas Recipes or if you are looking for a Christmas Present, check out my Christmas Baking Book.

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Strawberry Coconut Macaroons with Milk Chocolate

These moist and chewy chocolate-dipped strawberry coconut macaroons are an easy homemade treat for Christmas or Valentine’s Day. Bursting with coconut flavour, a hint of cream cheese, and fruity strawberry sweetness, they taste just like the famous Joghurette bar — only better! Whether you serve them on your holiday cookie tray or wrap them up as edible gifts, these chocolate-covered macaroons are guaranteed to impress.(Makes about 20 macaroons)

Course Dessert

Cuisine American, German

Keyword coconut macaroons with strawberries, coconut strawberry cookies, freeze-dried strawberry cookies

Prep Time 45 minutes

Cook Time 12 minutes

Total Time 57 minutes

Servings 20 cookies

Calories 100 kcal

Ingredients

• 4 egg whites from large eggs
• 150 g / 1 ¼ cups powdered sugar
• 70 g / ¼ cup + 1 tbsp cream cheese at room temperature in the original recipe; I use quark
• 1 tsp vanilla paste
• 250 g / 3 cups shredded coconut unsweetened
• 15 g / ½ oz / about ¼ cup freeze-dried strawberries finely crushed
• 150 g / 5 oz / 1 cup milk-chocolate couverture or any good milk chocolate, melted for dipping
• Pinch of salt

Instructions

1. Preheat the oven to 200 °C / 390 °F (top/bottom heat) or 180 °C / 355 °F (fan). Line two baking sheets with parchment paper.
2. Whip the egg whites: Beat with a pinch of salt until stiff peaks form, then gradually add the powdered sugar until glossy and thick.

3. Mix the dough: Gently fold in cream cheese, vanilla, shredded coconut and crushed freeze-dried strawberries. The mixture should hold its shape but still be creamy. I switch to a hand held whisk at this point.

4. Form macaroons: Use two teaspoons or a small cookie scoop to place small mounds onto the baking sheets. If you feel the mixture is too liquid, place in the fridge for a couple of minutes. The coconut shreds will soak up some liquid but dont wait to long or the mix will separate.

5. Bake: 10 – 12 minutes, until the peaks just start to turn golden. Let cool completely on the sheet.
6. Dip in chocolate: Melt the milk chocolate and dip only the bottoms of the cooled macaroons. Let them set on parchment paper.