Inevitably during my baking adventures (and almost always after Christmas baking) I usually have either leftover egg yolks, egg whites or both. When I stumbled across this recipe for Raspeli (German Chocolate Coconut Macaroons) in my Mom’s german home baking book as a way to use up leftover egg whites I knew I had to give it a try.
Raspeli was not something I had heard of before. Perhaps this kind of cookie is called something different now in German or perhaps they are not a popular cookie to bake anymore as I could barely find evidence of any Raspeli recipes online. I’m very happy I gave these a try though! When I broke one open and took a bite it reminded me of a lighter, airier and delicious version of a chocolate coconut macaroon… hence the name I decided to give this recipe. Soft and chewy on the inside and slightly crispy on the outside they are almost like a cross between a macaroon and a meringue cookie. So, so good.
While I actually made these german chocolate coconut macaroons back in September (with leftover egg whites from I don’t remember what) the recipe hasn’t made it onto my blog until now, nor have any other recipes for that matter. There is quite the back log of new recipes and recipe updates that I intend to finally post about, especially now that I can feel the creative energy slowly re-directing back towards my blog. I’m really looking forward to finally sharing them all.
Happy baking!
Sophie
If you liked this recipe you are going to love these ones!
Spelt Trail Mix Cookie
Very Nutty Granola Clusters
Homemade Chocolate Chip Granola Bars with Pumpkin, Sunflower and Sesame Seeds
German Chocolate Coconut Macaroons (Raspeli)
Ingredients
- 3 large egg whites
- 210 g granulated sugar
- 1 tsp vanilla extract
- 30 g cocoa powder
- 150 g unsweetened, shredded coconut
Instructions
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Position two racks near the middle of the oven and preheat to 275F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand mixer, beat the egg whites on high until very stiff. They should be stiff enough that when you glide the tip of a sharp knife through it the egg white pulls apart from itself. Add the sugar and vanilla extract and beat again on high until the sugar is dissolved and the mixture is glossy. To check if the sugar is dissolved, rub a small amount of it between your fingers. If you can still feel the sugar granules, keep beating on high until the mixture feels smooth between your fingers.
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Sieve the cocoa powder onto the egg white mixture to ensure there are no lumps, add the coconut, then gently fold together using a spatula.
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Drop heaping tablespoons onto the baking sheets about 1 1/2 inches apart. Bake both trays at the same time for 25 minutes or until the bottoms are just barely golden and the tops are firm. Cool to room temperature on the baking sheets before removing cookies.
Germans are so practical and precise. I believe Raspeli comes from the word Raspeln, which means to rasp or grate. As in cheese or in this case, coconut. I like your description much better because it leads into the recipe with more anticipation.
Your photo makes me want to devour those little morsels and squish the coconut between my teeth.
They look like ghostly apparitions of cloaked chocolate.
Tante would love some. Nudge, nudge, wink, wink! LOL
Hahahahaha duly noted Tante! 😀
where is the recipe for the cookies. They look delicious
Hi Branka, it’s there now. A tad rusty since I last posted in May 2024 and I accidentally published the new post without the recipe. Whoops!