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Kokosbusserl - Austrian Coconut Meringue Cookies

Coconut Meringue Cookies

  • Author: Sylvie Taylor
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes per batch
  • Total Time: 12 minute
  • Yield: Makes 16 cookies
  • Category: Cookies
  • Cuisine: Austrian


Crisp on the outside and soft and fluffy on the inside is this Kokosbusserl - Austrian Coconut Meringue Cookies recipe that is gluten free and only needs a few ingredients, making it the perfect addition to a cookie box.


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


  1. Preheat your oven to 160C/320F and line a baking tray with greaseproof paper.
  2. Place your egg whites into a large clean and dry bowl and beat until stiff.
  3. Toss in a heaped tablespoonful of your sugar and beat until combined.
  4. Repeat, adding in your sugar until it has been fully incorporated.
  5. Add in your lemon juice and beat to combine fully.
  6. Toss in your desiccated coconut and fold until well combined.
  7. Scoop up a tablespoon portion of the meringue mixture and invert onto your baking tray.
  8. Place onto the tray, ensuring there is 1 1/2 inches between each cookie.
  9. Bake for 15 minutes, until the cookies look matt in appearance and beginning to go golden on the edges.
  10. Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
  11. Serve up as is or dip the bases of your meringue cookies into melty chocolate.
  12. Dig in!


Adapted from


  • Calories: 196 calories per cookie

Keywords: meringue cookies, austrian baking, gluten free cookies