Macaroons ("Makronen") are a traditional German Christmas cookie, dating back to the 18th century. Macaroons most likely came to Germany via Italy. The word may come from the Italian "maccare", meaning to bruise or crush, referring to the almonds often used in macaroons.
The recipe here is a more familiar, coconut macaroon.
Makes 4 to 5 dozen cookies.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 10 1/2 T butter (150 grams)
- 1 1/4 c. sugar (250 grams)
- 4 medium eggs
- 5 c. shredded coconut (400 grams)
- Zest from 1 lemon
Preheat oven to 390°F.
Mix the butter, sugar, coconut and lemon zest together in a pan. Heat and stir until the butter melts.
Beat the eggs, then temper them by mixing a little of the warm sugar butter mixture into the eggs. Stir the eggs slowly into the hot mixture and heat to 120-140°F (50-60°C).
Remove pan from heat.
Using two teaspoons, drop 2 to 3 teaspoons of batter onto parchment paper or other non-stick surface to form cookies.
Bake at 390°F for 15 minutes or until browned on top and edges. Remove and cool a few minutes before moving cookies to rack to cool completely.
Store cookies in single layers between waxed paper in a tightly closed tin.