Bake Louise Laurenius coconut macaroons with saffron and orange for the Christmas festivities. Perfect to offer during coffee time around the dining table or to give away as a nice gift to a friend.
RECIPE: COCONUT MACAROONS
50 g butter
1 packet of saffron (0.5 g)
1 dl granulated sugar
200 g shredded coconut
2 tsp vanilla sugar
1 orange, zest and juice from half
200 g dark chocolate
Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) conventional setting.
Melt the butter in a saucepan and mix in the saffron.
In a bowl, mix together eggs and granulated sugar, then add coconut, vanilla sugar, orange zest, and orange juice. Also stir in the saffron butter. Mix into a batter and let it swell for about 30 minutes.
Spoon the batter onto a baking sheet lined with parchment paper (about 2 tablespoons per macaroon). Shape the spoonfuls into peaks.
Bake in the middle of the oven for about 15 minutes.
Remove from the oven and let them cool.
Melt dark chocolate in a double boiler.
Dip the bottoms of the macaroons in the dark chocolate and let harden.