Coconut Meringue Cookies (Kokosbusserl) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Lemon Juice: Beat in the lemon juice completely; this helps stabilize the meringue and adds a subtle tang to balance sweetness.
- Fold in Coconut: Gently fold in the desiccated coconut until evenly combined, taking care not to deflate the meringue mixture.
- 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.
- 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.
- 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.
- Optional Chocolate Dip: Once cooled, optionally dip the bases of the meringue cookies into melted chocolate for an extra indulgent treat.
- 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
