four - Kokosmakronen

When it comes to Kokosmakronen, or coconut macaroons, there are two parties: the ones with beaten eggwhites and the coconut folded in, and the ones where you warm the egg whites and coconut together before giving them their shape.
I prefer the latter ones, with a chewy mouthfeel rather than a crispy meringue-style one.

These are really easy cookies, for me the two things you have to get right about them are their level of sweetness and the dry golden surface.

There's little more to say about them; if you love coconut as much as I do, you'll love them.
I like them small as marbles but the bigger ones have a moist juicy inside which is pretty great, too.

Recipe (inspired by this recipe. yield depends on how big or small you want them)

4 egg whites
150 grams golden cane sugar (or more if you like your cookies very sweet)
a pinch of salt
1 Tbsp honey
200 grams dessicated coconut
0,5 tsp natural vanilla extract


Preheat your oven at 160º C (fan). Line a baking sheet with parchment paper.
Combine all the ingredients in a saucepan over a low heat. Let it warm up, stirring constantly. Stir until all the sugar has melted and until the mixture starts to thicken and dry out a bit. Don't burn it!

Scoop portions of it to your baking tray (10-20). Bake the macaroons for about twenty minutes (depending on size), or until their surfaces are golden and dry to the touch.

Let cool completely on a rack.

They keep for a week in an airtight container.


Note: you could dip their bottoms in chocolate once they have cooled...just saying.