Coconut Meringue Cookies (Czech Kokosky)
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
20 cookies
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Calories
44 kcal
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Course
Baked Goods
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Cuisine
Czech
Coconut Meringue Cookies (Czech Kokosky)
Description
This recipe starts with preparing a double boiler to gently warm the egg whites before whisking. The gradual addition of sugar while whisking creates a Swiss meringue, noted for its smooth, stable texture without granules. Once the meringue is glossy and thick, shredded coconut is carefully folded in to preserve the airiness.
The mixture is spooned or piped onto baking sheets and baked until firm. The result is a crisp cookie exterior with a slightly chewy coconut interior and a subtle sweetness balanced by the egg white base.
Czech Kokosky are suitable for serving as light cookies or accompanying tea or coffee, offering an elegant, naturally gluten-free option. They can be stored in airtight containers for up to two weeks without losing texture if fully cooled and kept dry.
Ingredients
- 2 egg white
- ½ cup granulated sugar
- 1 cup coconut unsweetened, shredded
Instructions
- Prepare a double boiler for whisking the egg whites: You'll need two stainless steel pots, one slightly larger than the other. Pour about 1 inch of water into the larger pot and place the smaller pot inside it, ensuring the bottom of the smaller pot does not touch the water. Put both pots on the stove and turn the heat to high. Once the water starts boiling, the rising steam will heat the smaller pot. When the smaller pot is hot, reduce the heat to a hardly simmer.
- Pour the egg whites into the warmed top pot and begin whisking with a handheld electric mixer with whisk attachement. Start at a low speed, gradually increasing it. As you whisk, slowly add the granulated sugar. Monitor the temperature to ensure it doesn't get too high, as the egg whites should not boil. The egg whites should be comfortably warm when you dip your pinkie in.
- Whisk until the sugar has fully dissolved and the meringue is set and beautifully glossy.
- Remove the top pot with the meringue and fold in the shredded coconut. Gently stir the mixture by hand until well combined.
- Prepare the baking sheet by lightly greasing its surface, particularly around the edges. Place parchment paper on top and press it down so it adheres to the greased surface. Then, lightly grease the paper itself and dust it with a thin layer of flour. This will prevent the coconut cookies from sticking, allowing them to be easily removed after baking.
- Using two spoons, shape the meringue mixture into small snowball-like mounds, approximately 1 ½ inches (4 cm) in diameter.
- Bake the cookies in a preheated oven at 340 °F for 5 minutes. Then, reduce the temperature to 260 °F and continue baking for another 15 minutes, until the cookies are lightly golden on top.
Notes
- The recipe yields about 20 coconut meringue cookies.
- Use a clean, grease-free bowl for whisking egg whites to ensure they whip properly.
- Store cooled cookies in an airtight container in a dry place for up to 14 days to maintain freshness.
- Swiss meringue is made by whisking egg whites with sugar over simmering water, creating a stable, glossy meringue.
- Do not reduce the sugar amount, as it is needed for firm meringue stability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 0.5g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 17mg | 1% |
| Potassium | 20mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 7g | 14% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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