These three-ingredient cookies — flourless coconut macaroons (known as kokosanka in Eastern Europe) — are a delicious and simple treat that you can whip up in just half an hour. No special pastry skills are required: a mixer and an oven are perfectly sufficient. Nowadays, many people follow a gluten-free diet, and this recipe will be a real lifesaver, as coconut flakes perfectly replace flour, creating a unique texture. Plus, there is no butter in the ingredients — the rich flavor is provided by the natural oils of the coconut itself. Treat your loved ones with these aromatic homemade cookies, which will perfectly complement a cozy family tea time!
The finished coconut macaroons turn out incredibly aromatic and tender. This is the perfect recipe when you need to whip up something delicious quickly.
Ingredients
- 2 chicken eggs
- 120 g (4.2 oz) granulated sugar
- 120 g (4.2 oz) desiccated coconut (unsweetened coconut flakes)
How to Make Flourless Coconut Macaroons
Crack two eggs into a tall mixing beaker and pour in the granulated sugar. Whisk for about 5 minutes until the sugar is completely dissolved. The mixture will increase in volume by 2-3 times, but there is no need to try too hard to make it exceptionally fluffy — the whipped mass will settle down later anyway.
Whisk the eggs and sugar until the granules are completely dissolved. The mixture should increase in volume several times.
Pour the whipped eggs and sugar into a mixing bowl or saucepan.
Pour the whipped mixture into a container where it will be convenient to mix the coconut dough.
Pour in the desiccated coconut and mix thoroughly. For this recipe, you can use either store-bought dried coconut flakes or freshly grated coconut. If using fresh, crack the nut, peel off the thin brown skin, and grate the meat on a coarse box grater. To use the raw coconut flakes later, dry them in the oven preheated to 80°C (175°F).
Fold the desiccated coconut into the egg mixture. Both dried and fresh coconut flakes work perfectly for this recipe.
Transfer the dough into a heavy-bottomed non-stick saucepan or pot. Heat gently over the lowest heat while stirring constantly, until the dough settles and gathers into a cohesive lump trailing the spatula. The heat under the pan must be very gentle so the eggs do not scramble quickly. If you leave the dough unattended at this stage, it will turn into a sweet omelet. It might be a tasty omelet, but it definitely will not be a cookie!
Gently heat the mixture over minimal heat, stirring constantly with a spatula, until it gathers into a single cohesive lump.
Line a baking sheet with silicone-coated parchment paper or a silicone baking mat. Using damp hands, pinch off the dough and roll it into walnut-sized balls. I like to weigh my dough portions so they all come out perfectly even. Arrange the cookies on the baking sheet, leaving a little space between them.
Using damp hands, shape identical balls and arrange them on the baking paper.
Preheat your oven to 160°C (320°F). Place the baking sheet with the cookies on the middle rack of the preheated oven. Bake for about 20 minutes until they turn a light golden color. Do not overbake these coconut macaroons; they contain a lot of sugar, and sugar has a habit of burning to a crisp. It is better to rotate the baking sheet if your oven heats unevenly, and take that chance to check that the cookies are not burning.
Bake the coconut macaroons until golden brown. It is crucial not to overbake them to prevent the sugar from burning.
Remove the baking sheet from the oven and immediately take the coconut cookies off the parchment. These three-ingredient cookies are ready, and they taste incredibly delicious whether warm or completely cooled. Store them in a tin or glass jar.
The baked cookies are easily removed from the parchment paper. They are equally delicious served warm or cold.
These finished three-ingredient cookies — flourless coconut macaroons — are best served slightly cooled, when the crust becomes pleasantly crispy and the center remains soft and moist. To preserve their texture, store the macaroons in a tightly closed tin or glass jar — this way they will not absorb excess moisture and will stay fresh for several days. This treat pairs beautifully with aromatic coffee, herbal tea, or a cold glass of milk.
If you want to switch up the flavor, try pressing a whole almond or hazelnut into the center of each ball before baking — this elevates a simple cookie into an exquisite dessert. You can also dip the bottoms of the baked and cooled macaroons into melted dark chocolate for a deeper flavor profile. Remember the main secret: do not over-dry the cookies in the oven; take them out as soon as a light golden hue appears.
0 comments