Kokomakroner are one of the typical Norwegian Christmas cookies. They originated in Italy and somehow found their way into the Seven Sorts tradition. This recipe is like most others – quick and simple.

4 egg whites
200 grams of sugar
1 teaspoon of vanilla sugar
200 grams of desiccated coconut

Beat the egg whites by hand with a whisk in a saucepan until well frothed. Mix in sugar, vanilla sugar and coconut mass.

Put the saucepan on medium heat and stir constantly along the bottom with a wooden spoon. When the mixture has the consistency of thick rice porridge, it is ready, approx. 10 minutes.

Place dollops of the coconut mixture (using two spoons) on a baking tray with baking paper.

Bake in the middle of the oven at 180 ° C for approx. 10 minutes, or until golden. Cool on a rack.

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