For Christmas, light Coconut Macaroons are always common in each Middle European house.
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📕 What are Macaroons?
In German they are better known as Kokosbusserl and I can tell you, there are many variations.
These cream/white shaded cookies are very simple to recreate and I guess, that and the taste are the reason for its popularity.
Now you might be asking yourself if an easy macaron type can even exist in this world!
For a very long time I was confused over the term Macaroons.
My mother and others would call the "Kokosbusserl" Macaroons, and so I and others called them the same way, but when I saw those colorful sandwich macrons in a show, I felt surprised and confused!
I couldn't recall if I had seen those being sold in Europe before (that's because it is a new trend and my absence from Europe doesn't make it any better) The only thing I could remember were those Coconut, a bit shapeless, cream shaded Cookies, which were anything, but flat.
One fine day I figured out that the whole world was confused about the term.
Somehow, German- English dictionaries ended up translating it wrongly and nowadays the Kokosbusserl, also known as Coconut Makronen, are not to be confused with the colorful Paris style Macarons.
Pretty confusing right?
This is the case here with this Baiser type of pastry, so at the end they will be easier recreated and stored in a colder climate.
My Kokosbusserl are always lighter in color compared to the ones which some folks make out there.
That's because I don't like the slight "burned" flavor and in my opinion, it alters the taste.
👁️ More Cookies
I have decided to post over the weekend a couple of Austrian cookie recipes.
📖 Recipe
Coconut Ball Macaroons Recipe
Ingredients
- 4 Egg Whites
- ½ cup Powdered Sugar icing sugar
- 1 Tablespoon Vanilla Sugar
- 2½ cups Coconut Shredded
Instructions
- Start by separating the Eggyolks from the Egg whites. In a bowl beat the Eggwhites to a stiff snow.4 Egg Whites
- Once stiff, continue to add in the powdered sugar and vanilla sugar and mix it smooth.½ cup Powdered Sugar, 1 Tablespoon Vanilla Sugar
- Now add the Coconut and mix it as well.2½ cups Coconut Shredded
- Preheat your oven to a 200 Fahrenheit (ca. 93 °C)!
- Keep a baking tray ready with parchment paper and take some coconut mixture into your hand and shape carefully 1 inch (2.54 cm) sized balls. Don't press it too much together, yet it should hold! Place them carefully onto the tray in a row with a gap of 1 inch (2.54 cm) around each ball.
- Place them into the oven for 35 minutes to dry at 200 Fahrenheit (ca. 93 °C), afterwards increase the heat to 320 Fahrenheit (ca. 160 °C) for 5 minutes, to bake them a bit more.
- Keep to cool and then store them in a cookie box in a dry place.
Equipment
- 1 Baking sheet with parchment paper
