Coconut macaroons

Kokosmakronen

250 grams berry sugar
pinch of salt
2 envelops of vanilla sugar or 1 teaspoon vanilla extract
250 grams finely shredded coconut
4 egg whites
50 grams shredded (milk) chocolate

Thoroughly beat the egg whites while gradually adding the salt, berry sugar and vanilla sugar or extract. Fold in the coconut and chocolate. Put the batter into a pastry bag and use a serrated nozzle to create circles on a greased cookie sheet. Bake the macaroons in a preheated 150ºC/295ºF oven until the tops are yellowed. Take from the oven and let them cool off on a rack.

The word ‘makroon’ and its English equivalent are akin to the Italian word maccheroni, coming from the Greek word ‘makar’ for ‘rich or blessed’. The Dutch word ‘kokos’ - as its English counterpart - derive from the Portuguese word ‘coco’ (for ‘ogre’): meaning the ‘face’ with two eyes on the nut.