Time
20 min
Serving
36 persons
Calories
49
Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.
Ingredients
- ¾ cups flaked coconut: 2 piece (toasted)
- egg whites: 4 piece
- white sugar: 1 cup
- ground cinnamon: 1 tsp
- almond extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
-
In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
-
Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
