Note that the bases of these coconut cookies can be dipped into melted dark chocolate - I've never bothered, however. They're exquisite the way they are..
Kokosmakroner - Danish Coconut Macaroons
(Kookosmakroonid)
Yields about 4 dozens
50 g butter, cubed
4 egg whites
250 g caster sugar
250 g unsweetened desiccated coconut
1 tsp vanilla extract or seeds from 1 vanilla bean
Mix all ingredients in a heavy saucepan. Heat on a low heat, stirring, until all ingredients are combined (about 5 minutes).
Remove from the heat. With the help of two teaspoons, take the coconut mixture and form into small round heaps. Place on a baking sheet covered with parchment paper. Leave about 1-2 cm between cookies (they do not spread much during baking).
Bake in the middle of a preheated 200 C oven for about 10-12 minutes, until the cookies are light golden.
I'm also submitting this to FoodBlogga's Eat Christmas Cookies extravaganza (click on the red logo to read more). More Coconut Macaroons:
Chocolate-Covered Coconut Macaroons (Orangette, January 2005)
Coconut Macaroons à la Dahlia Bakery (Orangette @ Seattlest, December 2005)
Rochers à la Noix de Coco (Chocolate & Zucchini, November 2003)
Baking With Dorie: Coconut Domes (Dorie Greenspan, September 2007)
Lemon Coconut Macaroons (Alpineberry, May 2007)
Barefoot Contessa's Coconut Macaroons (Alpineberry, April 2006)
Lampreia Coconut Cookies (Tastingmenu, April 2005)
Coconut Macaroons with Lime and Orange (Anne's Food, January 2006)
Very Coconutty Coconut Macaroons (Kitchen Chick, January 2007)
Coconut Macaroons with Condensed Milk (Carrie's Cooking Adventures, December 2007)
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