Welcome to Part Two in a series on "The Seven Cookies of Christmas".
This week's post was originally published in December of 2008 on my old Transplanted Baker site. Check out last week's post to: a) find out "why seven?", and b) get the recipe for the most Norweigian Christmas cookie of All-Time, Pepparkaker. Don't forget to keep checking back each Sunday up until Christmas for a new Christmas cookie recipe!
There were a few foods growing up that everyone else on the playground seemed to enjoy, but that I just didn’t eat. Pecan pie was a big one, along with bell peppers, pineapple, seafood, and purple grapes. Virtually any international cuisine with the exception of Mexican and Chinese could be added to that list, but then again, everyone else I knew in Minnesota in the 80s and early 90s hadn’t quite branched out to Tikka Massala or Tom Yam soup just yet. If you’re never offered certain foods at the dinner table for 18 plus years, it’s only naturally that you come to believe that they must not be any good.
After I moved out of the childhood home and started to eat new foods, I realized that pecan pie was, in fact, insanely delicious and that purple grapes were just as good as their green counterparts. It was also at this time that I came to love coconut. Oh, how I love the coconut!
This week's cookie recipe is for Scandinavian Coconut Macaroons (not to be confused with the froo-froo Frenchy ones). These are what I call "A Christmas baker’s dream". For starters, they dirty no more than a single bowl. On top of that, they help you use up any extra egg whites sitting in the fridge and are dead easy to make. Five (5) ingredients get you the lightest, sweetest, most heavenly little Christmas cookies around. Give them ago. If you’re a bit like me, they’ll last two days in the cookie tin and you’ll have to run out and buy more coconut to make a second batch.
Oh- and if “Fancy” is your middle name, melt a little dark chocolate and drizzle some over your macaroons once they’ve cooled. Now that's what I call "froo froo".
Next week: A brand new shortbread recipe!
Scandinavian Coconut Macaroons
(makes about 4 dozen cookies)
1/4 cup (1/2 stick/55 g) butter, cubed
4 egg whites
2 cups (250 g) powdered sugar
3 cups (250 g) unsweetened, desiccated coconut
1 teaspoon vanilla extract
+optional: 4 ounces (115) bittersweet chocolate, melted
1. Preheated oven to 400F/200C.
2. Mix all ingredients in a heavy saucepan. Heat on a low heat, stirring, until all ingredients are combined (about 5 minutes). Remove from the heat.
3. With the help of two teaspoons, take the coconut mixture and form into small round heaps. Place on a baking sheet covered with parchment paper. Leave about 1-inch/2 cm between cookies (they will not spread much during baking).
4. Bake in the middle of the oven for about 10-12 minutes, until the cookies are light golden. Cool on a rack.
5. If you please: using a spoon, drizzle melted chocolate over your COOLED macaroons and allow for it to set before eating or packing for storage.