What are coconut macaroons made of?

Only three ingredients: 5 egg whites, 250 grams powdered sugar, and 250 grams coconut (grated/dried coconut).

How are the macaroons shaped?

The batter is dropped from a teaspoon onto a greased baking sheet and pressed lightly together. The recipe makes about 30 cookies.

How should they be baked?

At an even heat until they are pale yellow – no darker. The total time for the recipe is around 40 minutes.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 563, where it appears under cookies.

Coconut Macaroons

Name: Coconut Macaroons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 30 servings
Cuisine: Norwegian
Ingredients: 5 pcs egg whites; 250 g powdered sugar (confectioners' sugar in the original); 250 g coconut (grated, dried coconut)

Coconut macaroons made from 5 stiffly beaten egg whites, 250 g powdered sugar, and 250 g coconut, dropped from a teaspoon onto a sheet and baked pale yellow at an even heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 563 (falt i det fri)

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About the dish

Coconut macaroons belong to the egg-white-based cookies in the baking chapter of "Stor kokebok" (1914). "Kokusmasse" is grated, dried coconut.

How to make it

1
Beat the whites
Beat the egg whites completely stiff.
2
Fold in sugar and coconut
Carefully fold in the powdered sugar and the coconut.
3
Drop and bake
Drop the mixture from a teaspoon onto a greased baking sheet and press the tops lightly together. Bake pale yellow at an even heat, about 160–170 °C (340 °F).

Changes from the original

"Kokusmasse" is modernized to coconut (grated coconut) and "flormelis" to powdered sugar/confectioners' sugar. The oven temperature is estimated at 160–170 °C (340 °F) for "even heat."

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 563) → 1949 (korrekturlest, s. 655)~38% av teksten endretfjernetlagt til

5 eggehviter 250 gr. flormelis 250 gr. ~~kokusmasse. Hviterne~~ kokosmasse. Hvitene vispes stive og blandes med sukker og ~~kokusmasse. Sættes~~ ko kosmasse. Settes med ~~teske paa~~ teskje på smurt plate; trykkes ~~let~~ lett sammen og stekes lysegule ved jevn varme.

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Frequently asked questions

What are coconut macaroons made of?: Only three ingredients: 5 egg whites, 250 grams powdered sugar, and 250 grams coconut (grated/dried coconut).
How are the macaroons shaped?: The batter is dropped from a teaspoon onto a greased baking sheet and pressed lightly together. The recipe makes about 30 cookies.
How should they be baked?: At an even heat until they are pale yellow – no darker. The total time for the recipe is around 40 minutes.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 563, where it appears under cookies.

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