coconut macaroons

My grandma makes the best coconut cookies, and a while ago, I got her recipe 🙂

Lucky extra: these macaroons are gluten- and diary free and if you want even sugarfree

So…. Here is how it should be done:

Mix 300 gr flaked coconut with 275 gr sugar. Whisk 4 egg whites in another bowl until white and fluffy. Then add the egg yolks and whisk a little longer. Mix the dry ingredients with the eggs but make sure the mixture stays a bit fluffy. Plate a griddle with either baking paper or edible paper (Dutchies probably know this as ‘ouwel’ or ‘eetpapier’ :D) and use two spoons to form macaroons on the paper. Shove the griddle into the oven and wait for 15 minutes, the macaroons should now be golden brown and just right (the inside will be a bit sticky and chewy, but I love that). Let them cool down for a bit and enjoy. If you made the macaroons on edible paper, you can break the paper in pieces and leave the paper around as it is or take it away (and eat it all alone before anyone comes in to enjoy the cookies).

Tip: if you want your cookies to be sugar free, you can replace the sugar with coconut blossom sugar, just make sure you adjust the amount, since coconut blossom sugar is sweeter than normal sugar (I made them with coconut blossom sugar because of the sugar allergy a friend has, that’s why the macaroons in the photographs look a bit darker)