Thursday, January 13, 2011
I've mentioned before that the Dutch have an incredible cookie culture. The grocery stores stock shelves of the most amazing combinations, shapes, ingredients and flavors. Coffee and tea are consumed throughout the day and, preferably, in combination with a cookie. Or two. Because that's so gezellig.
When you bake kokosmakronen, the smell of coconut will permeate the air and all, except for those who abhor this fibrous drupe, will wait with coffee in hand until the long, agonizing wait until you pull these golden beauties from the oven, is over. And that would be all of fifteen minutes, so go figure....The key is to wait until the cookies have cooled down sufficiently to allow the flavor to come forward. Better ofcourse is to eat them the next day, when the cookies have achieved that typical chewiness.
2 egg whites
3/4 cup of sugar
Pinch of salt
2 tablespoons of self-rising flour
Beat the egg whites until stiff peaks form, then slowly add in the sugar. Keep beating until the sugar has dissolved. Pinch some egg white between your fingers and rub them together. A little bit of grain is fine, but you want most of the sugar gone. Carefully fold in the coconut and the pinch of salt, then fold in the flour.
Heat the oven to 300F. Place small heaps of dough on a silicone mat or parchment paper, place it on a baking sheet and bake in the oven for approximately fifteen minutes or until golden. The cookies will still be a little bit soft in the center but will set after you remove them from the oven.
Makes about twenty small cookies.