This reminds me a lot about my childhood and my grandma. She used to bake coconut macaroons (Kokostoppar) in our summer house. The lemon flavor gives a freshness and is a perfect combination to the coconut. These cookies are gluten free and sooo delicious. I decided to dip some of them in chocolate. 🙂
Ingredients (20 macaroons):
- 3 1/2 tbsp butter
- 2 eggs
- 1/3 cup granulated sugar
- 8 oz unsweetened coconut flakes
- 1/2 lemon (peeled)
- optional – chocolate
Pre heat the oven to 350ºF. Melt the butter in a sauce pan and let cool down. Whisk egg and sugar in a bowl. Add the coconut flakes, lemon peel and butter and mix to a smooth batter. Let the batter stand for 10 minutes.
Cover an oven tray with parchment paper. Use two spoons to make 20 macaroons (or 15 bigger) and place them on the tray.
Bake in the middle of the oven for approximately 10-15 minutes until the macaroons have a golden color.
Optional – melt some chocolate where you dip the bottom of the macaroons.
My plate is from Swedish IKEA.