December 20 – Coconut cookies: The sweet classic rediscovered

Coconut biscuits: the sweet classic rediscovered

When it comes to Christmas cookies, coconut biscuits are a must. They are the perfect mix of delicate sweetness, fluffy meringue and exotic coconut flavor. But why are coconut biscuits so popular? And how can you easily make them at home so that they not only taste good but also look great? In this article, you’ll find out everything you need to know about these little coconut dreams – including a little extra tip to make them even more irresistible.

A pinch of history: coconut meets tradition

Coconut biscuits probably have their origins in Austrian Christmas baking. Their base, the meringue, was created as a practical method of utilizing egg whites. When grated coconut became popular in Central Europe in the 19th century, the perfect symbiosis was born. The result: small, sweet mounds that simply put you in a good mood.

What makes a perfect coconut biscuit?

The challenge with coconut biscuits is to find the perfect mix of fluffy and crispy. They should be lightly golden brown on the outside, while remaining soft and moist on the inside. It’s all about the right mix of ingredients and a little patience – especially when beating the egg whites. But don’t worry: with a good recipe and a few tricks, you can make this classic in no time at all.

The recipe: How to make irresistible coconut cookies

Here are simple instructions for about 40 pieces:

Ingredients:

• 3 large egg whites
• 3/4 cup granulated sugar
• 2 cups shredded coconut
• 1 teaspoon lemon juice or a pinch of salt
• Optional: 1 teaspoon vanilla extract or a dash of cinnamon

Preparation:

1. Whip the Egg Whites: In a clean mixing bowl, whip the egg whites with lemon juice or a pinch of salt until they form stiff peaks. Gradually add sugar while continuing to whip until the mixture becomes glossy.
2. Incorporate Coconut: Gently fold in the shredded coconut using a spatula. Be careful not to overmix to maintain the fluffiness of the whipped egg whites.
3. Shape the Cookies: Using two teaspoons or a piping bag, place small mounds of the mixture onto a baking sheet lined with parchment paper.
4. Bake: Preheat the oven to 300°F and bake for approximately 20 minutes, or until the tops are lightly golden.
5. Cool: Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade macaroons!

Extra tip:

Dip the underside of the coconut biscuits in melted chocolate after they have cooled – this provides a little gourmet upgrade.

Why we love coconut cookies

Coconut cookies are not only incredibly delicious, but also a great way to get creative. Whether with a pinch of cinnamon, a hint of lime zest or the addition of roasted almonds – the possibilities are endless. They are also ideal for using up leftover egg whites that are often left over from Christmas baking. And another advantage: they are gluten-free and therefore a great option for people with intolerances.

Coconut biscuits are pure Christmas joy – whether for afternoon coffee or as a sweet highlight on a plate of cookies – they always bring a smile.