On this sequence of world bakes, I’m sharing my favorite coconut macaroon cookie recipe. In The Netherlands, we name this a ‘kokosmakroon’ or ‘kokosmakron’ and so they often are available a spherical, hand-sized form with skinny, edible wafer paper on the underside. Right now we’re making tremendous simple bite-sized variations of this favorite bake.
You can also make these coconut macaroons with simply 3 elements: eggs, sugar and floor coconut. Piece of cake!
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COCONUT MACAROON COOKIES
INGREDIËNTS (MAKES 16)
- 4 mid-sized eggs
- 200 g tremendous granulated sugar
- 200 g grated coconut
TOOLS
- oven
- baking paper
- baking tray
- mixing bowl
- wood spoon
- saucepan
- 2 spoons
TIME
- quarter-hour prep
- 20 minutes oven time
ALLERGY INFO
- gluten free
- lactose free
- incorporates dairy
HOW-TO MAKE COCONUT MACAROONS
Scroll down for images for all steps and a few extra details about the historical past of the Dutch ‘kokosmakroon’ should you’re >>
STEP 1 – Preheat the oven to 175 °C (347 °F).
STEP 2 – Separate the eggs
STEP 3 – Add the egg whites in a mixing bowl. The egg yolks aren’t used.
STEP 4 – Combine the sugar and coconut via the proteins with a wood spoon.
STEP 5 – Put the combination in a saucepan and warmth, stirring, for 3 minutes over medium warmth. Don’t let the combination discolour.
STEP 6 – Use the 2 tablespoons to create 16 mounds of coconut combination on a baking tray lined with baking paper. Guarantee there’s a minimum of 3 cm (≈1.20 inches) distance between the mounds.
STEP 7 – Bake the coconut macaroons in the course of the oven for about 20 minutes till they’re golden brown.
STEP 8 – Serve with a pleasant cup of tea. Take pleasure in!
NUTRICIONAL VALUE (PER SERVING)
- Power = 150 kcal
- Carbohydrates = 13 g
- Sodium = 20 mg
- Protein = 2 g
- Fats = 10 g (of which saturated = 8 g)
- Fiber = 2 g
STORAGE
Retailer the cooled coconut macaroons in a tightly closed container for as much as 5 days.
EVERYTHING YOU WANTED TO KNOW ABOUT THE DUTCH COCONUT MACROON
A kokosmakroon, or in English a coconut macaroon is a (historically spherical) cookie on a bit of edible wafer paper, which in Dutch we name ‘eetpapier‘ (consuming paper) or ‘ouwel‘.
Eetpapier is a wafer-thin and tasteless white concoction of rice starch or potato starch. Within the Catholic Church it’s used at mass, the place it’s known as ‘hostie‘ after the so-called consecration. One of these edible paper will also be printed with logos or images utilizing particular gear.
The bakers spray the cake onto the edible wafer paper, after which it goes straight into the oven. The macaroons want this paper, as a result of even after baking the cookies stay so delicate that they want reinforcement.
The coconut macaroon owes its origins to the French macaron. It’s constructed from flour and sugar and through the years, a number of variants in several colors and flavours have emerged.
After some analysis, I discovered that in Zaandam, town by which we reside (within the province of North Holland), there was a devoted edible wafer paper-making manufacturing facility since 1916, known as the “Primus ouwelfabriek“. In 2013, 80% of their manufacturing was exported.
Coconut macaroons are made with crushed egg whites, into which dried, floor coconut, sugar, lemon zest and probably vanilla sugar are added. The combination is positioned on baking paper and baked briefly within the oven. Then edible wafer paper is positioned beneath. Typically the coconut macaroon is dipped in chocolate after baking for an additional luxurious end.
Nearly! The coconut wreath is mainly the identical cookie, nevertheless it has a barely completely different form. It’s spherical with a gap within the center, which makes it appear to be a (Christmas) wreath.
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