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    Home » Recipes » Christmas Cookies

    Coconut Meringue Cookies (Kokosky)

    Published: Oct 26, 2021 · Modified: Jan 3, 2023 by Petra Kupská

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    This is a Czech recipe for coconut cookies, made with only three ingredients. They are wonderfully airy inside and crispy on the outside. In the Czech Republic, we call them kokosky, and they are one of the most popular Christmas sweets.

    Coconut meringue cookies Czech kokosky.
    Table of Contents hide
    ➜ Pronunciation
    ➜ Ingredients
    ➜ Instructions with Photos
    ➜ Storage
    ➜ Useful Tips
    Coconut Meringue Cookies (Czech Kokosky)

    You only need three ingredients to bake these coconut cookies: egg whites, granulated sugar, and shredded unsweetened coconut.

    The cookie base consists of egg whites and sugar whipped in a hot water bath. This snow-mass is called Swiss meringue, and I'll tell you how to prepare it later in the recipe.

    MY TIP: Also try these vanilla crescents, Czech vanilkove rohlicky (they taste fantastic!)

    ➜ Pronunciation

    The Czech name for these petite coconut beauties is "kokosky." To give you an idea of how this word sounds in Czech, I have recorded a short audio clip for you.

    ➜ Ingredients

    Coconut meringue cookies ingredients.

    To make coconut meringue cookies, you'll need:

    • Egg whites; carefully separated from yolks
    • Coarse sugar
    • Dry/desiccated shredded coconut; unsweetened

    Next, get some fat to grease the baking sheet + baking paper, and a tablespoon of flour to dust the baking sheet. I'll write more about how to prepare it correctly in a moment.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with Photos

    STEP 1: Prepare a water bath for whisking the egg whites: You need two stainless steel pots, one slightly larger than the other. Pour about 1 inch of water into the larger pot. Place the smaller pot in the lower larger pot; the bottom of the upper pot must not touch the water surface. Place both pots on the stove and turn it on to high heat. As soon as the water starts to boil, the rising steam heats the upper pot. Once the pot is hot, turn the heat down to a minimum and let the water just simmering.

    STEP 2: Pour the egg whites into the top pot and start whisking with a handheld electric mixer. Whisk slowly at first, then increase the speed. Add the coarse sugar at the same time. Keep an eye on the temperature in the pot, so it's not too high; the egg whites would start to boil. The temperature of the egg whites should be about so that when you put your finger in it, it will be pleasantly warm.

    Swiss meringue for coconut cookies.

    STEP 3: Whisk until the sugar has dissolved and the white meringue mass is set and beautifully glossy.

    STEP 4: Remove the top pot with meringue and fold in the shredded coconut. Stir the mixture by hand.

    Pouring shredded coconut in meringue.

    STEP 5: Take the baking paper and prepare the baking sheet: Lightly grease the surface of the baking sheet, especially around the perimeter. Place the paper on top and press it down. The fat base will make the paper stick well. Then grease the paper over the surface, and dust it thinly with flour. The coconut cookies will not stick to the bottom and can be removed from the paper after baking without any problem.

    STEP 6: Using two spoons, form the meringue mixture into little snowballs - mounds about 1 and ½ inches in diameter.

    Shaping coconut meringue cookies on a baking sheet.

    STEP 7: Bake the cookies in a preheated oven at 340 °F (170 °C) for 5 minutes. Then turn the temperature down to 266 °F (130 °C) and bake for another 15 minutes until the cookies are lightly golden on top.

    Baked coconut meringue cookies.

    ➜ Storage

    Let the meringue cookies cool down completely. Store them dry and cool in an airtight container with a lid, where they will keep for about 14 days.

    The cookies will soften and get even chewier but will still have a nice crunch on the outside.

    Coconut meringue cookies kokosky recipe

    ➜ Useful Tips

    • The cooking dish that comes into contact with egg whites (a pot, whisk attachment) must not be greasy. The egg whites would not whip well in that case.
    • Egg whites whipped in a water bath over steam are called Swiss meringue. If you want to learn more about this technique, watch this instructional video.
    • Don't try to cheat the meringue mass by taking away the sugar. Use about ¼ cup (50 g) of sugar for one egg white to make a firm and fluffy steam-whipped meringue.

    More Czech cookies:

    • Linzer cookies (linecke cukrovi)
    • Masaryk’s cookies (Masarykovo cukroví)
    • Pracny (bear paws)

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    Coconut meringue cookies kokosky recipe

    Coconut Meringue Cookies (Czech Kokosky)

    This is a Czech recipe for coconut cookies, made with only three ingredients. They are wonderfully airy inside and crispy on the outside. In the Czech Republic, we call them kokosky, and they are one of the most popular Christmas sweets.
    5 from 2 votes
    Print Pin
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 20 cookies
    Calories: 43kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: cookies
    Cuisine: Czech
    Keyword: Czech Christmas

    Ingredients

    • 2 egg whites
    • ½ cup granulated sugar (100 g)
    • 1 cup shredded coconut (80 g) unsweetened

    Instructions

    • Prepare a water bath for whisking the egg whites: You need two stainless steel pots, one slightly larger than the other. Pour about 1 inch of water into the larger pot. Place the smaller pot in the lower larger pot; the bottom of the upper pot must not touch the water surface. Place both pots on the stove and turn it on to high heat. As soon as the water starts to boil, the rising steam heats the upper pot. Once the pot is hot, turn the heat down to a minimum and let the water just simmer.
    • Pour the egg whites into the top pot and start whisking with a handheld electric mixer. Whisk slowly at first, then increase the speed. Add the coarse sugar at the same time. Keep an eye on the temperature in the pot, so it's not too high; the egg whites would start to boil. The temperature of the egg whites should be about so that when you put your finger in it, it will be pleasantly warm.
    • Whisk until the sugar has dissolved and the white meringue mass is set and beautifully glossy.
    • Remove the top pot with meringue and fold in the shredded coconut. Stir the mixture by hand.
    • Take the baking paper and prepare the baking sheet: Lightly grease the surface of the baking sheet, especially around the perimeter. Place the paper on top and press it down. The fat base will make the paper stick well. Then grease the paper over the surface, and dust it thinly with flour. The coconut cookies will not stick to the bottom and can be removed from the paper after baking without any problem.
    • Using two spoons, form the meringue mixture into little snowballs - mounds about 1 and ½ inches (4 cm) in diameter.
    • Bake the cookies in a preheated oven at 340 °F (170 °C) for 5 minutes. Then turn the temperature down to 266 °F (130 °C) and bake for another 15 minutes until the cookies are lightly golden on top.

    Notes

    • Makes 20 coconut cookies.
    • STORAGE: Let the meringue cookies cool completely. Store them dry and cool in an airtight container with a lid, where they will keep for about 14 days.
    • The cooking dish that comes into contact with egg whites (a pot, whisk attachment) must not be greasy. The egg whites would not whip well in that case.
    • Egg whites whipped in a water bath over steam are called Swiss meringue.
    • Don't try to cheat the meringue mass by taking away the sugar. Use about ¼ cup (50 g) of sugar for one egg white to make a firm and fluffy steam-whipped meringue.
     

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 43kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 7g | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.1mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Reader Interactions

    Comments

    1. Carrie Martin

      May 26, 2022 at 1:50 am

      5 stars
      Hi, I love this recipe, but i think mine should have been a little crispier on the shell, having stored them overnight as directed, they are soft on the outside 🙂 can you tell me how fix this. Thank you so much
      Regards
      Carrie

      Reply
      • Petra Kupská

        June 01, 2022 at 2:15 am

        Ahoj Carrie, hmm, it is true that these coconut cookies get a little soft over time. You can prevent this by "sealing" them in an airtight container to prevent moisture from getting in. Hope that helps a little!

        Reply
    2. juliagooglia

      December 23, 2022 at 6:10 pm

      5 stars
      i love making these!!! and this simple recipe makes it accessible to make all the time. i like to drizzle dark chocolate on top too!

      Reply
      • Petra Kupská

        December 29, 2022 at 9:08 am

        Thank you for your nice comment and a useful tip with chocolate drizzling!

        Reply

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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