This is a recipe my beautiful Bride came across on a Thai website, she wanted to make it, and I thought it would be a good addition to our Christmas Dinner feast. This cookie is like a macaroon, but unlike it, in that it has butter and uses whole eggs (rather than just egg whites). We used sweetened coconut, because that was what we had on hand; for a less sweet cokie, use the desiccated non-sweetened version. They taste pretty good, anyways.Norwegian Coconut Cookies (Kokosmakroner)
150 mL cane sugar
50 g butter, melted
200 g coconut (sweetened or desiccated)
Gently melt butter. Let cool.
Preheat oven to 175C/335F. Place parchment paper on several baking sheets.
Beat two eggs in large bowl. Gradually add in the cane sugar; mix well. Add cooled melted butter and mix well. Add coconut and mix well.
Place rounded tablespoonfuls of the coconut mixture onto the parchment paper (or rounded teaspoonfuls, if you want a smaller cookie).
Bake for 15 minutes, until coconut is golden brown. Be careful in the last few minutes, so as to not burn the coconut.