Coconut Meringue Cookies
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.
Servings 16 medium cookies
Calories 196kcal
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
- Preheat your oven to 160C/320F and line a baking tray with greaseproof paper.
- Place your egg whites into a large clean and dry bowl and beat until stiff.
- Toss in a heaped tablespoonful of your sugar and beat until combined.
- Repeat, adding in your sugar until it has been fully incorporated.
- Add in your lemon juice and beat to combine fully.
- Toss in your desiccated coconut and fold until well combined.
- Scoop up a tablespoon portion of the meringue mixture and invert onto your baking tray.
- Place onto the tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 15 minutes, until the cookies look matt in appearance and beginning to go golden on the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve up as is or dip the bases of your meringue cookies into melty chocolate.
- Dig in!
Video
Notes
- Egg whites: The room temperature egg whites allow more air to be introduced and create our meringues, all fluffy and white!
- Sugar: That sugar doesn't just sweeten the meringue, but helps stabilize it's shape when whipped and baked. Nice and fine icing sugar dissolves into our meringue perfectly without adding additional flavor.
- Desiccated coconut: Thanks to it’s fine shredded texture, desiccated coconut is the best choice to use here which sticks to the meringue best giving a nice fluffy texture to our biscuits. It is not recommended to completely substitute the cookies with shredded or flaked coconut as the result will likely be quite different.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
- Should the cookies be chewy: A chewy meringue cookie is the result of a shorter baking time. When you bake whipped egg whites at a low temperature for a long time you end up with crispy or dried exterior and, depending on baking time, chewy interior. When it comes to these meringue cookies, they do not bake long enough to fully dry out so the result is rather chewy, particularly with the cornflakes becoming a slightly chewy or soft in texture when coated in the meringue.
- You can beat meringue too long: Over whipping egg whites can result in your meringue collapsing or weeping beads of sugar once baked. The best way to avoid over beating is to ensure you beat at a steady speed and allow at least 20-30 seconds of beating time for the sugar to dissolve between adding more and try not to beat for longer than 15 minutes (this is around the break point, I’ve noticed). Unfortunately, you cannot repair over whipped meringue, though, dependent on how over whipped they are, you could make an egg white based recipe such as macaroon’s or even a baked Alaska.
Nutrition
Calories: 196kcal