ReceptnaptárKokosmakronen (coconut macaroons, chewy coconut meringues)
Kokosmakronen are one of the simplest items among German Christmas biscuits: coconut meringues, crisp on the outside and chewy inside. They are made from three or four ingredients. They are flour-free, so they suit those sensitive to gluten, too.
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Method
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- Whip the egg whites with the salt to stiff peaks and gradually add the sugar.
- Fold in the desiccated coconut, vanilla sugar and lemon juice.
- Pile small mounds with a spoon or piping bag onto a baking tray lined with baking paper (or onto wafers).
- Bake in an oven preheated to 150°C for 20-25 minutes until the tops are golden.
- Let cool.
- If you like, dip the bottoms in melted chocolate.
- Store in an airtight container.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The egg whites should be at room temperature so they whip better.
- Do not overbake, as the coconut can burn.
- Baked on wafers they look best and are easier to lift off.
Frequently asked questions
What is a wafer?
A thin, edible baking sheet on which Germans bake many biscuits; they can be made without it.
What can I do with the leftover yolks?
Make egg liqueur, custard or an omelette.
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