I recently had one of those days where I craved for something sweet and was in the mood to bake. I remembered that I loved eating coconut macaroons (‘kokos toppe’ in Danish) when I was growing up in Denmark – they were one of my favorite baked sweets. It struck me that I hadn’t eaten these for years. I had a giant roll of marzipan (almond paste) in my cabinet, and mixing in some marzipan with coconut sounding intriguingly good.
I baked four dozen, which were quickly long gone, and I am already thinking about making my next batch. For my gluten-free friends, you will love this recipe.
Coconut & marzipan macaroons
2014-04-14 19:16:38
Yields 48
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Nutrition Facts
Serving Size
19g
Yields
48
Amount Per Serving
Calories 89
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 7mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
5%
Sugars 8g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- • 3 medium eggs
- • 8 oz. (225 grams) sugar
- • 10 ½ oz. (300 grams) unsweetened shredded coconut
- • 3 ½ oz. (100 grams) shredded marzipan (almond paste)
- • About 5 oz. (150 grams) dark chocolate
Instructions
- 1. Beat eggs and sugar in a bowl with an electric mixer until the eggs and sugar turn white, about 2-3 minutes. Add shredded coconut and marzipan together until the dough is evenly mixed.
- 2. Shape the dough into a ball and let it rest in the refrigerator for one hour. This will help the dough stick together easily.
- 3. Preheat the oven to 350 °F (175°C)
- 4. In the meantime use your fingers to shape the dough for each macaroon into small cones (I like them bite-sized, but you can shape them any size you prefer). Make sure to press the coconut as tightly together as possible, as any coconut that is sticking out will burn easily.
- 5. Bake the coconut macaroons about 15-20 minutes or until they are lightly golden and crisp.
- 6. Take them out of the oven and let them cool off.
- 7. Melt the chocolate and dip/brush the bottom of the coconut kisses with chocolate. Let them rest while the chocolate hardens (you can also put the tray in the refrigerator for 5 minutes to speed up the chocolate hardening process).
Notes
- Devour these with some coffee or tea.
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