Kokosmakronen
These German coconut macaroons with a hint of lemon and vanilla are baked on an oblaten wafer base.
Servings 40 macaroons
Ingredients
- 2 cups shredded coconut (200 g)
- 3/4 cup sugar (200 g)
- 1 tsp lemon peel
- 1 tsp vanilla extract
- 3 egg whites
- 40 Oblaten baking wafers
Instructions
- Beat egg whites. While beating, add sugar, vanilla extract and lemon peel. Fold in the shredded coconut.
- Using a teaspoon place scoops of mixture on a greased cookie sheet or onto small round baking wafers (Backoblaten).
- Bake 10-15 minutes at 350 degrees F.
- Makes 40 macaroons
Notes
Tip: Dip the bottoms of the cookies in melted dark chocolate and drizzle a lit on the top to make this cookie extra special.
