Personally, nothing gets me more into Christmassy mood than baking cookies while listening to Christmas tunes on my old radio. It’s lovely. This year I started my baking off with these lovely golden cookies.
“Kokosbusserl” or Coconut Macaroons were among my very favorite kinds of christmas cookies when I was still a child. I loved the wafer underneath, the airiness in the middle and the strong taste of coconutty goodness with every bite.
Today I also appreciate that making coconut macaroons is a great way to use up all the egg whites that are leftover when making Vanilla Crescents or Buttered Bread Cookies.
These cookies are so easy and fast to make, you will never waste an egg white again!
Or would you rather prefer some Buttered Bread Cookies or Vanilla Crescents or Gingerbread or Rum Truffles or Chocolate Cornflakes Cookies?
Let’s start baking!
For the batter (yields ~ 50 macaroons) you will need:
- 4 egg whites
- 225g-250g shredded coconut
- 250g powdered sugar
- 1 squirt of a lemon
- 1 pinch of salt
- 50 wafers
Once you have all the ingredients and equipment ready, turn your oven to 320°Fahrenheit/160°Celsius air circulation (350°Fahrenheit/180°Celsius bottom and top heat) and line your baking tray with parchment paper and the wafers (approx. 2cm apart).
Now let’s get to it. Beat the egg whites with the salt until stiff peaks form. Add in the sifted sugar first, then the shredded coconut and the squirt of a lemon. Mix well. The batter should have the consistency of a thick cream. Put a teaspoon of the cream onto every wafer until the baking tray is full.
Bake for 15 minutes and until golden brown on top. Allow them to cool before serving. Enjoy!
And don’t forget to check out these delicious Chrsitmas goodies: Buttered Bread Cookies , Vanilla Crescents , Gingerbread , Rum Truffles and Chocolate Cornflakes Cookies?
Have a baketastic baking day,