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5.0 from 12 votes

Coconut Meringue Cookies (Czech Kokosky)

This Czech recipe for coconut cookies uses just three ingredients. These treats are delightfully airy on the inside and crispy on the outside. Known as Kokosky in the Czech Republic, they are a favorite Christmas sweet.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 20 cookies
Calories: 44 kcal
Course: Baked Goods
Cuisine: Czech

Ingredients

  • 2 egg whites
  • ½ cup granulated sugar
  • 1 cup shredded coconut unsweetened

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Whisk until the sugar has fully dissolved and the meringue is set and beautifully glossy.
  4. Remove the top pot with the meringue and fold in the shredded coconut. Gently stir the mixture by hand until well combined.
  5. 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.
  6. Using two spoons, shape the meringue mixture into small snowball-like mounds, approximately 1 ½ inches (4 cm) in diameter.
  7. 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

  • STORAGE:
  •  
  • The basic recipe makes 20 coconut cookies.
  • STORAGE: Let the meringue cookies cool completely. Store them in a dry, cool place in an airtight container with a lid. They will keep fresh for about 14 days.
  • The upper pot in the double boiler, where the egg whites will go, must be clean and completely grease-free. Any grease will prevent the egg whites from whipping properly.
  • Egg whites whipped in a water bath over steam are called Swiss meringue.
  • Don't try to reduce the sugar in the meringue mixture. To achieve a firm and fluffy steam-whipped meringue, use about ¼ cup (50 g) of sugar for each egg white.

Nutrition Information

Calories 44kcal (2%) Carbohydrates 7g (2%) Protein 0.5g (1%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.1g Sodium 17mg (1%) Potassium 20mg (1%) Fiber 0.2g (1%) Sugar 7g (14%) Vitamin C 0.03mg (0%) Calcium 1mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 44

% 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.