In this series of world bakes, I’m sharing my favourite coconut macaroon cookie recipe. In The Netherlands, we call this a ‘kokosmakroon’ or ‘kokosmakron’ and they usually come in a round, hand-sized shape with thin, edible wafer paper on the bottom. Today we’re making super easy bite-sized versions of this favourite bake.
You can make these coconut macaroons with just 3 ingredients: eggs, sugar and ground coconut. Piece of cake!
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COCONUT MACAROON COOKIES
INGREDIËNTS (MAKES 16)
- 4 mid-sized eggs
- 200 g fine granulated sugar
- 200 g grated coconut
TOOLS
- oven
- baking paper
- baking tray
- mixing bowl
- wooden spoon
- saucepan
- 2 spoons
TIME
- 15 minutes prep
- 20 minutes oven time
ALLERGY INFO
- gluten free
- lactose free
- contains dairy
HOW-TO MAKE COCONUT MACAROONS
Scroll down for photos for all steps and some more information about the history of the Dutch ‘kokosmakroon’ if you’re interested >>
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 are not used.
STEP 4 – Mix the sugar and coconut through the proteins with a wooden spoon.
STEP 5 – Put the mixture in a saucepan and heat, stirring, for 3 minutes over medium heat. Don’t let the mixture discolour.
STEP 6 – Use the two tablespoons to create 16 mounds of coconut mixture on a baking tray lined with baking paper. Ensure there is at least 3 cm (≈1.20 inches) distance between the mounds.
STEP 7 – Bake the coconut macaroons in the middle of the oven for about 20 minutes until they are golden brown.
STEP 8 – Serve with a nice cup of tea. Enjoy!
NUTRICIONAL VALUE (PER SERVING)
- Energy = 150 kcal
- Carbohydrates = 13 g
- Sodium = 20 mg
- Protein = 2 g
- Fat = 10 g (of which saturated = 8 g)
- Fiber = 2 g
STORAGE
Store the cooled coconut macaroons in a tightly closed container for up to 5 days.
EVERYTHING YOU WANTED TO KNOW ABOUT THE DUTCH COCONUT MACROON
A kokosmakroon, or in English a coconut macaroon is a (traditionally round) cookie on a piece of edible wafer paper, which in Dutch we call ‘eetpapier‘ (eating paper) or ‘ouwel‘.
Eetpapier is a wafer-thin and tasteless white concoction of rice starch or potato starch. In the Catholic Church it is used at mass, where it is called ‘hostie‘ after the so-called consecration. This type of edible paper can also be printed with logos or photos using special equipment.
The bakers spray the cake onto the edible wafer paper, after which it goes straight into the oven. The macaroons need this paper, because even after baking the cookies remain so soft that they need reinforcement.
The coconut macaroon owes its origins to the French macaron. It is made from flour and sugar and over the years, several variants in different colours and flavours have emerged.
After some research, I found that in Zaandam, the city in which we live (in the province of North Holland), there has been a dedicated edible wafer paper-making factory since 1916, called the “Primus ouwelfabriek“. In 2013, 80% of their production was exported.
Coconut macaroons are made with beaten egg whites, into which dried, ground coconut, sugar, lemon zest and possibly vanilla sugar are added. The mixture is placed on baking paper and baked briefly in the oven. Then edible wafer paper is placed underneath. Sometimes the coconut macaroon is dipped in chocolate after baking for an extra luxurious finish.
Almost! The coconut wreath is basically the same cookie, but it has a slightly different shape. It is round with a hole in the middle, which makes it look like a (Christmas) wreath.
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