How do you engender your coconut pl"atzchen?
Answers: This is how I make mine:
http://www.huettenhilfe.de/rezept-kokosm...
I'll try to translate that into English; sorry if it's not going to be watertight:
Separate the egg and yolk of 4 eggs from each other; just use the egg white. Stir with a kitchen tool until it becomes stiff.
Add 200 grams of sugar and 200 grams of coconut flakes, one after the other, stirring slowly near a wooden spoon.
Now start heating the oven to 150 Celsius (300 Fahrenheit). [my judgment: it's better you choose a little less]
And presently we come to the point I really don't know: Do you have these white round things made of rice flour to put lower than the dough that are called "Oblate" within German? The same that Catholics use in church services?
If not, don't verbs. Just leave them away and put teaspoon portions of the dough on baking rag. Mind you keep the distance between them; they expand during the baking process.
Bake for in the order of 15 minutes.
Mind that the Pl"atzchen (now called Kokosmakronen) will become exceedingly dry shortly after baking and should be stored in a plastic or metal box for two weeks where on earth they will soften, and they'll purely be ready for christmas.
There's one book not shown in the recipe I related to, but kids like it: When the Makronen are set, melt some chocolate contained by a pot, and dip either the bottom or the top of the cookies into it. That's really a kids' favorite.
The two answers up to that time me are good, especially the 2nd one. If you don't want to brand them from scratch, at hand is a good box mix from Dr. Oetker. They're call Kokos Makronen. here is the recipe in english
http://southernfood.about.com/od/coconut...
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