I've always made coconut macaroons, which use only the egg whites, so I was intrigued by this classic Swedish flourless cookie that uses whole eggs. Flourless, it is a naturally gluten-free cookie.
I first learned of kokoskakor at one of my favorite food blogs, Five Euro Food. Of course, as is my wont, I made a couple of minor changes before even trying the original! Though I added a pinch of salt and a dash of vanilla, you might want to leave them out in the interests of being "authentic."
Charles, the fine cook behind Five Euro Food, is British by birth, married to a Swedish woman, currently living in France and in the process of moving to Sweden as we speak. So, henceforth, I shall defer to Charles on all things Swedish since that's definitely out of my bailiwick!
Think I'll make these instead of macaroons from now on. No more having a little dish of egg yolks in the fridge nagging me to make something out of them soon so they won't go to waste!
Tell me (in the comments), what is the classic cookie of your culture? One of mine is Hazelnut Shortbread, which is also good half-dipped in chocolate.
Kokoskakor - Swedish Coconut Cookies
Adapted from the recipe at Five Euro Food
4 tablespoons (2 ounces) unsalted butter
* Chocolate-Dipping Option: In heatproof glass bowl set over simmering water, melt 1/2 cup semisweet chocolate chips with 1/4 teaspoon neutral oil, stirring occasionally. Dip bottoms of cooled cookies, place on waxed paper and chill for about 45 minutes.