Coconut Meringue Cookies, traditionally known in Austria as Kokosbusserl, are delicate, airy cookies with a soft and slightly chewy center. Made primarily from whipped egg whites and desiccated coconut, these cookies are naturally gluten-free and wonderfully light. Their simple preparation and rich coconut flavor make them a popular treat during holidays, special occasions, or as an elegant everyday sweet.
What makes Kokosbusserl truly special is their texture. The meringue gives them a cloud-like lightness, while the coconut adds body, sweetness, and a gentle chew. They are not crisp like classic meringues but instead remain tender inside, creating a melt-in-the-mouth experience.
Ingredients
(Makes about 16 medium cookies)
- 6 large egg whites, at room temperature
- 2⅓ cups confectioner’s (icing) sugar, sifted
- 1 teaspoon lemon juice
- 3⅓ cups desiccated coconut
Step-by-Step Instructions
1. Prepare the Oven
Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper and set it aside.
2. Whip the Egg Whites
Place the egg whites in a clean, dry mixing bowl. Using an electric mixer, beat them until stiff peaks form. The mixture should be thick, glossy, and able to hold its shape.
3. Add the Sugar Gradually
Add the confectioner’s sugar one tablespoon at a time, beating well after each addition. This slow incorporation ensures a stable, smooth meringue. Continue mixing until the meringue becomes shiny and firm.
4. Add Lemon Juice
Mix in the lemon juice. This helps stabilize the meringue and balances the sweetness.
5. Fold in the Coconut
Using a spatula, gently fold the desiccated coconut into the meringue until fully combined. Be careful not to deflate the mixture.
6. Shape the Cookies
Spoon small mounds of the mixture onto the prepared baking tray, leaving space between each cookie to allow for slight spreading.
7. Bake
Bake the cookies for about 15 minutes, or until the tops look matte and the edges are just lightly golden. Avoid over-baking, as the cookies should remain soft inside.
8. Cool
Remove the tray from the oven and let the cookies rest for a few minutes before transferring them to a cooling rack to cool completely.
Serving and Storage Tips
Kokosbusserl are best enjoyed once fully cooled, when their texture is perfectly soft and airy. They pair beautifully with coffee or tea and make a lovely addition to dessert platters or holiday cookie boxes.
Store them in an airtight container at room temperature for several days, or freeze them for longer storage. For an extra indulgent touch, the bottoms of the cookies can be dipped in melted chocolate once cooled.