These simple flourless cookies are a real Dutch treat, even though they don’t have Dutch origin. Kokosmakronen are quick and easy to make, perfect for unexpected guests or last minute events.
yields approx. 10 coconut macaroons
- 4 egg whites
- 250gr shredded coconut
- 250gr sugar
- 50gr pure chocolate (optional)
Preheat the oven to 170°C. Mix the egg whites with sugar and coconut into a sticky substance. Use two tablespoons or an ice cream scoop to make 10 heaps on a baking sheet with grease proof paper.
They look like snowballs 😀
Bake for about 10 minutes until golden brown.