KOKOSMAKRONENKokosmakronen, or coconut macaroons, embody a polarizing yet irresistible flavor - coconut. It's a cookie that triggers strong preferences - either you adore its tropical essence or find it less appealing. Have you ever encountered someone indifferent to coconut?
Personally, I'm drawn to the allure of coconut in all its forms, making these cookies an instant favorite. However, for the perfect batch, it's crucial to use unsweetened coconut when shopping for ingredients. This ensures a balance of flavors without an overwhelming sweetness. To intensify the coconut experience, consider lightly toasting the coconut or adding a few drops of coconut extract to the dough. In this recipe, we take it up a notch by finishing the cookies with a delightful touch - dipping them in melted chocolate. The result is a delectable treat that celebrates the marriage of coconut and chocolate, pleasing even the most discerning of taste buds. |
Kokosmakronen Recipe
Makes 64 cookies
Ingredients:
Dip into melted chocolate (optional)
I like to use semi-sweet chocolate or dark chocolate to dip the cookies in, just to avoid making them sweeter.
Instructions:
Ingredients:
- 4 egg whites
- 1/2 cup (100g) sugar
- 1 tsp vanilla
- 1 pinch cinnamon
- 1 cup (100g) coconut grated
Dip into melted chocolate (optional)
I like to use semi-sweet chocolate or dark chocolate to dip the cookies in, just to avoid making them sweeter.
Instructions:
- In a large mixing bowl mix whisk egg white until stiff peaks are formed.
- Add sugar, Vanilla, and cinnamon and keep mixing until stiff peaks are formed again.
- Preheat your oven to 340°F (170°C).
- Fold in grated coconut.
- Drop teaspoon-sized cookies on a parchment-covered cookie sheet and bake for 10-12 minutes.
- Let cookies cool completely.
- Melt chocolate.
- Dip each cookie and place them on a cookie sheet and let it cool before storing.