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.