Christmas Cookies III

Christmas Cookies (2)

Coconut Macaroon Cookies are pretty easy to make and do not require a lot of ingredients. In fact, you can even use the left-over egg white from the Christmas Butter Cookies to make them! However, when I decided to bake them this year, I had less grated coconut at home – but instead of reducing the other ingredients, I went for a lighter Coconut Macaroon version. But I recommend to use more coconut for a nicer texture. Here is the recipe:

  • 400g Grated Coconut (I only used 200g)
  • 300g Sugar
  • 150g Powder Sugar
  • 6 Egg White
  • 1 Sachet of Vanilla Sugar
  • Optional: Round Baking Wafers (40mm)

Beat the Egg White until stiff. Add the sugar and afterwards carefully add the coconut. I like to place them with a tea spoon on round baking wafers (please also consider that they are growing while baking), but to get a nicer shape you can also use an icing bag. You can also void the baking wafers and place them directly on the baking sheet. Use 170-180°C and bake them for around 12-15 min.

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5 thoughts on “Christmas Cookies III

    1. Hi Jailouu, thanks for your comment! Yes it is common in Germany (“Bourbon Vanille Zucker” e.g. from Dr. Oetker) which you can replace also with Vanillin Sugar, which is an artificial Vanilla sugar used when you want to have everything in light (white) color. In the years before I have not used any Vanilla for this recipe, so you can also void it or use pure Vanilla instead. Also the sachet of Vanilla or Vanillin Sugar is very small (about three teaspoons). Hope that helps. Let me know if you have any further questions!

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