Chewy and bursting with all the coconut flavor, these Norwegian confections known as kokosmakroner are the perfect treat for rounding out your Christmas cookie platter.
Among the things I did not expect to discover while living in Norway: a chocolate-covered coconut confection.
Call me funny, but coconut never struck me as a nordic flavor.
But you'll find it in lots of treats in Norway and used in ways that are just absolute *chef's kisses*, like skoleboller (cardamom sweet bread topped with custard, icing and coconut) and kokosboller (chocolate-covered marshmallows drizzled with coconut).
Because if there's anything Scandinavian baking does so so SO well, it's nailing that perfect balance of sweetness, simplicity and indulgence.
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What are kokosmakroner?
Kokosmakroner are Norway's version of coconut macroons. While they're similar in appearance, kokosmakroner are sweetened with granulated sugar instead of sweetened condensed milk.
Often considered one of the classic, must-bake (sju slags kaker) of the holiday season, these cookies are crisp, golden kissed and often dipped in chocolate.
SJU SLAGS KAKER
"Sju slags kaker" (or sometimes you'll see it as "sju slags kjeks") means "seven kinds of cookies/cakes" in Norwegian. The general rule of thumb is that you should have a variety of cookies on your cookie platter—seven varieties, to be exact.
While the kinds of cookies varies by family and region, the most popular "sju slagene" include: Krumkaker, berlinerkranser, pepperkaker, sandkaker, fattigmann, goro, smultringer, serinakaker, sirupsnipper, kransekaker and kokosmakroner.
Ingredients
Below you'll find recommendations and tips for key ingredients. A full list with measurements is available in the recipe card.
- Unsweetened shredded coconut: It's VERY important to use unsweetened coconut for this recipe; Sweetened coconut has corn syrup that melts during the cooking process resulting in a goopy macaroon.
- Granulated sugar: Adds just the right amount of sweetness.
- Egg whites: Act as the binding agent holding these confections together.
- Vanilla extract: I'm using vanilla extract because it's what most people have on hand here in the States, but in Norway this recipe calls for vanilla sugar.
Step-by-step instructions
Whisk the egg whites until frothy. Combine with the coconut, sugar and vanilla over low-medium heat.
Cook, stirring continually, until almost all of the liquid has cooked off (about 8-10 minutes).
Scoop onto a parchment paper lined baking sheet and bake at 350F for 10 minutes.
Melt the chocolate. Dip the bottom of each cooled macaroon into the chocolate. Garnish with nuts if desired.
Expert tips
- Use unsweetened coconut: This is VERY important. Sweetened coconut will result in a macroon that's too sweet and gummy.
- Finely cut the shredded coconut: Even though the coconut is shredded, I prefer finely chopping it for easier macaroon shaping and to avoid any long pieces that might burn.
- Use a larger pan than you think you'll need: Using a larger pan ensures the mixture cooks evenly.
Storage
Store in an air-tight container in a cool place. These confections are best when eaten within 7 days.
You can also freeze them on a parchment paper-lined baking sheet, and then transfer them to a sealable bag. Kokosmakroner will keep for 3 months in the freezer and should be frozen before being dipped in chocolate. To thaw, place them on your counter overnight.
Frequently asked questions
Shredded coconut will work best for macaroons. If flakes are what you have available, I would recommend finely chopping them.
No. When cooked, the sweetened coconut will release the corn syrup it's coated with resulting in a gummy, flat macaroon (see the image below). I tried it both ways, adjusting the sweetened coconut version five times, and it really does work (and taste) best with unsweetened coconut.
If you're familiar with kokosmakroner, you've probably seen them made this way. I've made them both ways and prefer this method because it produces a chewy confection that's less like a meringue and has a stronger coconut flavor while using substantially less coconut.
Using leftover egg yolks
This recipe will leave you with two unused egg yolks.
That's enough to make a half batch of vaniljekrem (Norwegian pastry cream), lime curd or one batch of blackberry curd.
Egg yolks can also be stored in the fridge for up to two days or frozen for up to one year.
Freezing egg yolks: Beat the yolks, add ⅛ teaspoon salt and place in an air-tight container or bag. To thaw, place in the refrigerator overnight.
More Norwegian Christmas treats
Looking for a few more desserts to round out your Christmas line-up? Here are a few more of my favorites:
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you helps me improve them.
Recipe
Kokosmakroner (Norwegian Coconut Macaroons)
These coconut macaroons are subtly sweet, chewy, and coated in semi-sweet chocolate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Ingredients
- 2 large egg whites
- ½ cup (100g) granulated sugar
- 1 ½ cups (100g) unsweetened shredded coconut
- ¼ teaspoon vanilla extract
- 3 ½ ounces (100g) semi-sweet chocolate
- Optional: finely chopped almonds
Instructions
- In a medium-size saucepan, whisk the egg whites until frothy (about 30 seconds).
- Add the coconut, sugar and vanilla extract and stir to combine. Place over low-medium heat.
- The mixture will look relatively dry when first combined, but will release liquids as it cooks. Cook, stirring continually once warmed, until most of the liquid as cooked off (about 8-10 minutes in total).
- Scoop onto a parchment paper-lined baking sheet in approximately two-tablespoon mounds. A cookie scoop can work well for this.
- Bake at 350F for approximately 10 minutes or until just beginning to brown.
- Allow to cool on the baking sheet.
- In a small bowl, melt the chocolate using 10 second increments in the microwave or over a pot of simmering water.
- Dip the bottom of the cooled macaroons into the chocolate, then into the chopped almonds (if desired).
- Return the dipped macaroons to the baking sheet to harden.
Notes
-
- Use unsweetened coconut: This is VERY important. Sweetened coconut will result in a macroon that's too sweet and gummy.
- Finely cut the shredded coconut: Even though the coconut is shredded, I prefer finely chopping it for easier macaroon shaping and to avoid any long pieces that might burn.
- Use a larger pan than you think you'll need: Using a larger pan ensures the mixture cooks evenly.
- Storage: Keep in a cool, air-tight container for up to 7 days.
Nutrition
- Serving Size: 1 macaroon
- Calories: 243
- Sugar: 14.6g
- Sodium: 15mg
- Fat: 16.9g
- Saturated Fat: 14.2g
- Carbohydrates: 19.4g
- Fiber: 3.7g
- Protein: 3g
- Cholesterol: 0mg
Liana says
Delicious! If you stack them on top of each other you can act like they’re a snowman! Plus that means you get to eat three and it only counts as one!