Light, airy, and delicately sweet, Kokosbusserl are traditional Austrian coconut meringue cookies that combine the crispness of baked meringue with the soft chewiness of shredded coconut. These cookies are extremely popular during the Christmas season, but their simplicity makes them perfect for any time of the year. With minimal ingredients and a wonderfully fluffy texture, this recipe is ideal for home bakers who want an elegant dessert with very little effort.
Ingredients
For about 16 medium-sized cookies:
- 6 large egg whites, at room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon lemon juice
- 3 cups shredded coconut (unsweetened)
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 320°F (160°C). Line two baking sheets with parchment paper.
2. Whip the egg whites
Place the egg whites into a clean, dry, and grease-free mixing bowl.
Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form.
3. Add the sugar
Gradually add the powdered sugar, a few tablespoons at a time, while continuing to beat the mixture.
The meringue should become glossy, thick, and hold firm peaks.
4. Add lemon juice
Add the lemon juice and beat again briefly until just combined.
The lemon helps stabilize the meringue.
5. Fold in the coconut
Using a spatula, gently fold in the shredded coconut.
Avoid stirring vigorously so you don’t deflate the meringue.
6. Shape the cookies
Using a spoon or small ice-cream scoop, drop mounds of the mixture onto the prepared baking sheets.
Each mound should be about 1½ tablespoons.
Leave a little space between cookies, as they hold their shape but need airflow.
7. Bake
Bake for 15–18 minutes, or until the tops are lightly golden.
They should be set on the outside but still soft inside.
8. Cool the cookies
Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes.
Transfer them to a wire rack to cool completely.
9. Store
Once cooled, store the cookies in an airtight container.
They can keep for several days at room temperature.
Why You’ll Love Kokosbusserl
These cookies are:
- Naturally gluten-free
- Crispy outside, tender inside
- Made with only four ingredients
- Perfect for gifting or holiday trays
- Quick to prepare
Their texture is what makes them unforgettable — light, fluffy, and coconut-rich.
Tips for Perfect Coconut Meringue Cookies
- Make sure your mixing bowl is completely clean and grease-free.
- Room-temperature egg whites whip better and faster.
- Fold the coconut gently to keep the meringue airy.
- If you prefer a firmer, crispier cookie, bake 2–3 minutes longer.
- For an elegant twist, dip the bottoms in melted dark chocolate once cooled.
Serving Suggestions
Serve Kokosbusserl with coffee, tea, hot chocolate, or alongside other festive cookies.
Their light sweetness makes them ideal between richer desserts like chocolate cake or buttery shortbread.
Conclusion
Coconut Meringue Cookies (Kokosbusserl) are simple, elegant, and irresistibly soft treats that showcase the beauty of traditional Austrian baking. With just a handful of ingredients and easy steps, you can create a delicious cookie that feels both festive and comforting. Whether for holidays or everyday sweetness, these cookies will quickly become a favorite.