Kokosmakroner (Coconut Macaroons)
These coconut macaroons are crisp and sweet, and the addition of cardamom and orange zest give them an amazing fragrant flavor!
Ingredients
- 150 grams finely shredded coconut *unsweetened
- 100 grams granulated sugar
- 1 large egg
- Orange zest *from 1 orange, can be optional!
- 1/2 tsp ground cardamom
- Pinch of salt
- 100 grams dark chocolate *for dipping the cookies in
Instructions
- Preheat your oven to 350F (175C)
- Add the granulated sugar and large egg to a medium mixing bowl.
- With a whisk, combine the egg and sugar. Whisk until the mixture is a pale yellow in color.
- Add in orange zest, ground cardamom, and pinch of salt.
- Mix in the shredded coconut until you have a mass that holds together. It will be quite sticky!
- Prepare a baking sheet with a piece of parchment paper or a silicone baking mat.
- Heap 18 cookies onto the baking sheet. We tend to just divide the mixture evenly to get to eighteen!
- Get a little bowl of water and dip your fingers into the water. Shape the mounds into pyramids (more of a square base, coming to a point) or you can just round them out and make them more even. They will taste the same whatever shape they are, but will bake the best if they are all the same shape!
- Bake in the oven for 10-12 minutes, until you see the edges turning golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before removing onto a cooling rack to fully cool. The cookies will remain a little sticky until they've cooled down.
- Melt chocolate in the microwave or over a double boiler. When the cookies have cooled, dip the base of each cookie in chocolate.
- Place on a piece of parchment paper to set - pop them in the fridge to set more quickly. Depending on how warm your room is, you may have to store these in the fridge to stop the chocolate from melting. Enjoy!