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.