Coconut Meringue Cookies (Kokosbusserl) Recipe

Introduction

Coconut Meringue Cookies, or Kokosbusserl, are light, airy treats with a delightful coconut flavor and a slightly chewy texture. These simple cookies are perfect for a sweet snack or a charming addition to any dessert spread.

Ingredients

• 225 grams / 6 large egg whites, room temperature
• 265 grams / 2 ⅓ cups confectioner’s/icing sugar, sifted
• 5 grams / 1 teaspoon lemon juice
• 300 grams / 3 ⅓ cups desiccated coconut

Instructions

1. Step 1: Preheat your oven to 160°C (320°F) and line a baking tray with greaseproof paper.
2. Step 2: Place the egg whites into a large, clean, and dry bowl. Beat until stiff peaks form.
3. Step 3: Add a heaped tablespoon of sifted sugar to the egg whites and beat until combined. Repeat this process until all the sugar is fully incorporated.
4. Step 4: Add the lemon juice and beat again until fully combined.
5. Step 5: Gently fold the desiccated coconut into the meringue mixture until well combined.
6. Step 6: Use a tablespoon to scoop portions of the mixture and invert each portion onto the prepared baking tray, leaving about 1 ½ inches between each cookie.
7. Step 7: Bake for 15 minutes, until the cookies appear matte and start to turn golden on the edges.
8. Step 8: Let the cookies sit on the baking tray for 3 minutes before transferring them to a cooling rack.
9. Step 9: Serve as is, or for an extra touch, dip the bases in melted chocolate before serving. Enjoy!

Tips & Variations

• Use room temperature egg whites to achieve a fluffier meringue with more volume.
• Finely sifted icing sugar not only sweetens but also stabilizes the meringue’s shape perfectly.
• Desiccated coconut works best here for its fine texture; avoid using shredded or flaked coconut which may alter the consistency.
• For larger cookies, an ice cream scoop about 6 cm (2.36 inches) in diameter is ideal to portion the mixture.
• To enjoy chewier cookies, reduce baking time slightly; longer baking yields a crispier texture.
• Avoid overwhipping egg whites to prevent the meringue from collapsing or weeping sugar after baking.

Storage

Store the coconut meringue cookies in an airtight container at room temperature for up to one week. To keep them crisp, avoid humidity. If cookies soften, briefly reheat in a low oven to restore some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of icing sugar?

Icing sugar is recommended because it dissolves more easily and helps stabilize the meringue. Using granulated sugar may result in a grainy texture and less stable meringue.

Why do my meringue cookies become chewy instead of crisp?

The chewy texture comes from a shorter baking time and the moisture retained inside the cookie. For crispier cookies, bake a bit longer at a low temperature until fully dry.

Coconut Meringue Cookies (Kokosbusserl) Recipe

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Coconut Meringue Cookies, also known as Kokosbusserl, are light, fluffy, and sweet treats made from whipped egg whites, fine icing sugar, lemon juice, and desiccated coconut. Baked until golden at the edges, these cookies have a delicate crisp exterior with a slightly chewy texture inside. Perfect for coconut lovers and a delightful addition to any cookie platter, they’re simple to make with everyday ingredients.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 20–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Austrian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Egg Whites & Meringue

• 225 grams (6 large) egg whites, room temperature
• 265 grams (2 ⅓ cups) confectioner’s/icing sugar, sifted
• 5 grams (1 teaspoon) lemon juice

Drier Ingredient

• 300 grams (3 ⅓ cups) desiccated coconut

Instructions

1. Preheat Oven and Prepare Tray: Preheat your oven to 160°C (320°F) and line a baking tray with greaseproof paper to prevent sticking during baking.
2. Whip Egg Whites: Place the room temperature egg whites into a large, clean, and dry bowl. Beat the egg whites until they form stiff peaks, which will create the fluffy base for the meringue cookies.
3. Incorporate Sugar Gradually: Add a heaped tablespoon of the sifted confectioner’s sugar to the egg whites and beat to combine. Repeat this process, adding sugar gradually until all the sugar has been fully incorporated and the mixture is glossy and stable.
4. Add Lemon Juice: Beat in the lemon juice completely; this helps stabilize the meringue and adds a subtle tang to balance sweetness.
5. Fold in Coconut: Gently fold in the desiccated coconut until evenly combined, taking care not to deflate the meringue mixture.
6. Portion Cookies: Using a tablespoon or an ice cream scoop, scoop out portions of the meringue mixture and invert them onto the prepared baking tray. Leave about 1 ½ inches of space between each cookie to allow for slight spreading during baking.
7. Bake Cookies: Bake the cookies in the preheated oven for 15 minutes. They should appear matt and start turning golden along the edges when done.
8. Cool Cookies: Let the cookies rest on the baking tray for 3 minutes after baking to set before transferring them to a cooling rack to cool completely.
9. Optional Chocolate Dip: Once cooled, optionally dip the bases of the meringue cookies into melted chocolate for an extra indulgent treat.
10. Serve and Enjoy: Serve as they are or with your preferred accompaniments and enjoy your light and flavorful coconut meringue cookies.

Notes

• Egg Whites: Using room temperature egg whites allows for more air to be incorporated, resulting in fluffier, whiter meringues.
• Sugar: Icing sugar not only sweetens but stabilizes the meringue. Its fine texture dissolves smoothly without affecting flavor.
• Desiccated Coconut: Fine shredded desiccated coconut adheres best to the meringue, creating a fluffy texture. Avoid substituting with shredded or flaked coconut to maintain the desired consistency.
• Portion Size: The suggested scoop size yields cookies approximately 6 cm (2.36 inches) in diameter.
• Baking Texture: Shorter baking yields chewier cookies, as they do not dry out fully. Longer baking at low temperature produces a crispier texture with potentially chewy interiors.
• Overbeating Warning: Be careful not to overwhip egg whites, as this can cause collapse or sugar weeping. Add sugar slowly and beat steadily. Overbeaten meringue cannot be fixed, though it can be repurposed in some egg white recipes.
• Recipe Origin: Adapted from Tourmycountry.com.

Keywords: Coconut Meringue Cookies, Kokosbusserl, Coconut Cookies, Meringue Recipe, Gluten Free Cookies, Light Desserts, Egg White Cookies