Coconut hazelnut macaroons & almond marzipan croissants

Lena from „Mein leckeres Leben“ has baked 2 delicious varieties of Christmas cookies for you

Ingredients for 15-18 pieces


  • 200 g coconut flakes
  • 100 g hazelnuts, preferably freshly ground
  • 80 ml maple syrup
  • 30 g soft coconut oil
  • ¼ tsp vanilla, ground
  • 1 pinch of salt
  • 15-18 hazelnut kernels


For decorating:

  • 100 g white chocolate
  • 2-3 tbsp. coconut flakes


  1. Place the coconut flakes with the ground hazelnuts, maple syrup, coconut oil, vanilla and salt in a food processor (e.g. Magimix, Vitamix, Thermomix) and mix briefly – do not mix too long. The dough should be easy to shape with your hands.
  2. Form about 15-18 balls with wet hands. Place them on a baking tray lined with baking paper and press down lightly with your hands. Gently press a hazelnut into the center of each ball.
  3. Bake in the oven at 170°C for 12 minutes until golden brown.
  4. Let cool completely.
  5. Chop the white chocolate and melt over a water bath. Dip the underside of the coconut-hazelnut macaroons in the chocolate (or brush them with it) and sprinkle the chocolate with coconut flakes.
Ingredients for 14-16 pieces


  • 120 g almonds, preferably freshly ground
  • 100 g spelt or buckwheat flour
  • 1/3 tsp bourbon vanilla, ground
  • 1 pinch of salt
  • 1 tsp tartar baking powder
  • 50 ml oat milk
  • 80 ml maple syrup or date syrup, grade A
  • 200 marzipan
  • 50 g coarsely chopped almonds


  1. Mix the almonds with the flour, vanilla and salt in a large bowl.
  2. Add the oat milk and maple syrup and mix.
  3. Crumble the marzipan mixture with your fingers and knead it into the dough with your hands.
  4. Cover a baking tray with baking paper and preheat the oven to 180°C hot air.
  5. With wet hands, shape the dough into about 10-12 croissants. To do this, first roll the dough into balls in the palms of your hands and then shape them into croissants. Spread them on the baking tray.
  6. Press the coarsely chopped almonds into the croissants. Bake the croissants for about 12-14 minutes until golden brown and let cool. Sprinkle with a little powdered sugar if desired.