Coconut Macaroons | Kokoskransen

Although I’m not the biggest fan of coconut, I am a fan of these coconut macaroons. They’re not too sweet, have a crispy outer layer and chewy inside.

Coconut Macaroons | Kokoskransen

Coconut Macaroons | Kokoskransen

Yield: Β±12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Delicious and chewy coconut cookies on edible wafer paper.

Ingredients

  • 100 grams of Grated Coconut
  • 100 grams of Egg Whites* (of about 3 or 4 eggs)
  • 70 grams of White Sugar**
  • 140 grams of Granulated Sugar
  • 60 grams of Flour
  • Edible Wafer Paper Circles (8cm)

Instructions

    1. Preheat your oven to 200 degrees Celsius.
    2. Sift the flour into a bowl.
    3. Add both kinds of sugar, the egg whites and grated coconut.
    4. Mix together until well incorporated.
    5. Place into a piping bag, fitted with a star piping tip.
    6. Line a baking tray with baking paper and place the circles of wafer paper onto it.
    7. Pipe circles onto the wafer paper circles.
    8. Bake for 10 to 15 minutes.

Notes

*Make sure this ingredient is at room temperature.
**In Dutch this is called 'witte basterdsuiker', I couldn't find a proper translation. It's like brown sugar, but made with clear sugar syrup and granulated sugar.

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