For Christmas, light Coconut Macarons are always common in each Middle European house.
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 Macaron.
My mother and others would call the “Kokosbusserl” Macarons, 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.
-> Get the free Masala Herb Newsletter
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?
I made my coconut Austrian style macarons with freshly grated and oven dried Coconuts from our garden.
As mentioned in previous posts before, the humidity in Goa is higher and therefore cookies that are meant to be dried, rather then baked, end up quickly very humid again if left outside.
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.
- 4 Egg whites
- 100 grams Powdered Sugar
- 50 grams home made Vanilla Sugar
- 250 grams scraped coconut
- Start by separating the Eggyolks from the Egg whites. In a bowl beat the Eggwhites to a stiff snow.
- Once stiff, continues to add in the powdered sugar and vanilla sugar and mix it smooth.
- Now add the Coconut and mix it as well.
- Preheat your oven to a 100 Celsius!
- Keep a baking tray ready with baking paper and take some of the coconut mixture into your hand and form carefully 1 inch sized balls. Don't press it too much together, yet it should hold! Place them carefully onto the tray.
- Place them into the oven for 35 minutes to dry at 100 Celcius, afterwards increase the heat to a 160 Celsius for 5 minutes, to bake them a bit more
- Keep to cool and then store them in a dry place.
I have decided to post over the weekend a couple of Austrian cookie recipes.
I finally got the parcel from my mother!
The days are running out and it’s soon the 24th and I really really want to share with you some of our Christmas recipes.
In return I might take a week off after the 24.th Dec from the blogging because of the celebrations here and the ongoing Tourist Season in Goa.
Although it isn’t fixed yet, and most probably I ll just flow along with the current happenings here in my offline world. =)
From 2013 onwards, I will be changing my postings schedule.
I will be participating in the #Sundaysupper movement and so will post every Sunday and Friday weekly.
I am already excited and I promise you, it’s going to be fun! =D