Coconut Macaroons + Almond Cookies -- Two Easy Recipes

I love baking — as long as the recipes are not a foot-long and don’t require too many ingredients. Here are two that fit the bill: Coconut Macaroons and Almond Cookies. Best of all, these two recipes use each other’s leftover eggs.

Coconut Macaroons:

200 gr Sugar

200 gr Coconut Flakes (I use unsweetened)

4 Egg-Whites

Chocolate for dipping (one bar)

Mix the sugar and egg-whites together, making sure that the sugar is dissolved. Add the coconut flakes.

Use two teaspoons to form little balls and place them on a cookie sheet lined with backing paper.

TIP: I used a 1 TBSP-size measuring spoon to form the cookies. Works like a charm!

Bake for appr. 20 minutes at 350 degrees.

Melt the chocolate in the microwave or a water-bath. Once the macaroons are cooled, dip them into the chocolate. Let the chocolate cool and harden.

Yields about 40 macaroons.

Almond Cookies

4 Egg-Yokes

70 gr Sugar

Vanilla Extract

Almond Extract

200 gr Almonds (ground)

Chocolate for dipping

Mix the eggs with the sugar thoroughly, then add the extracts (a few drops each) and ground almonds to form a very sticky dough.

Form little balls and press them on a cookie sheet lined with baking paper. Wetting your fingers with a bit of water helps with the stickiness.

Back at 350 degrees for about 20 minutes.

Once the cookies are cool, melt the chocolate and use it to decorate/dip them. Set aside and allow the chocolate to harden.

Result is about 15 mid-size cookies.

Enjoy!

Almond Cookies

Dipped in chocolate and ready to eat