This is a traditional Christmas cookie you can find every year on someones cookie platter. The recipe is from my BFFs Mom and has a little additional ingredient, which is not common in cookies. It makes it a chewy type of Macaroon. I always sit my Macaroons on Oblate, this thin crispy bottom keeps them from drying out.
Since most of the cookie batter is egg white, I had unused egg yolk sitting around. I made a winter warmer, a bottle of egg liqueur.
5 egg whites
300 g sugar
1 tbsp vanilla sugar
1 tsp vanilla extract
250 g desiccated coconut
1 1/2 tbsp fine breadcrumbs
50 5 cm diameter oblate
Beat the egg white until nearly stiff, start adding sugar in 4 parts and make a smooth stiff mix.
Add vanilla sugar and extract.
Fold in coconut and breadcrumbs and take a teaspoon and get a good heaped one on each oblate.
Bake at 175 C for 20 minutes. Let them cool down completely before you store them in a cookie jar.