This recipe and the photos (love the little Nordic figures!) come courtesy of Julia Schmidt in Norway, who also included her wishes for a “Happy and Sweet Christmas!”
- 4 egg whites
- 200 g (one cup) sugar
- 200g (one cup) unsweetened desiccated coconut
Mix all ingredients in a heavy saucepan. Stir the mixture over low heat until it becomes like a porridge (approximately 10 minutes). Make sure the mixture does not stick to the bottom of the saucepan.
Remove from the heat. With the help of two teaspoons, take the coconut mixture and form into small round heaps. Place on a baking sheet covered with parchment paper. Leave about 1-2 cm (or between just under a half inch to an inch) space between cookies (they do not spread much during baking).
Bake the macaroons in the middle of the oven at 180°C (350 °F) for 10-15 minutes or until they get a light golden color.
Let the macaroons stand a little on the sheet to “settle” before they cool on a rack.