If you’re looking for a light cookie to fill out your holiday selection, look no further. These Austrian cookies are like little clouds, with a perfect crisp outside and a fluffy sweet inside. They’re sensational dipped in coffee!
On the Ingredients:
- Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
- Coconuts are the seed of the coconut palm. They have four main food products: coconut meat, coconut oil, coconut milk, and coconut water. The meat is high in fiber, MCTs (medium-chain triglycerides), and fat. They are high in several minerals, especially manganese and copper. (More on the health benefits).
Recipe Notes and Substitutions:
You can melt chocolate and dip the bottoms of these cookies in it, then let it harden.
Kokosbusserl - Austrian Coconut Meringue Cookies
Prep time
10
minutesCooking time
15
minutesTotal time
25
minutesIf you’re looking for a light cookie to fill out your holiday selection, look no further. These Austrian cookies are like little clouds, with a perfect crisp outside and a fluffy sweet inside. They’re sensational dipped in coffee!
Ingredients
6 large egg whites (room temperature)
1 cups powdered sugar OR powdered Swerve (sifted)
1 tsp lemon juice
3 cups shredded coconuts
Directions
- Preheat the oven to 320° F and line two baking sheets with parchment paper. Place the egg whites into a clean, dry bowl and beat with an electric mixer until stiff. Add the sugar in four batches, beating between each addition. Add the lemon juice and beat once more. The meringue will be stiff and glossy. Add the shredded coconut and gently fold to combine.
- Use a spoon to scoop about 1 1/2 tbsp of the meringue onto the cookie sheets, with about an inch between each cookie. Bake for 15 minutes, until lightly browned. Let the cookies sit on the baking sheets for three minutes, then transfer to wire wracks to cool to room temperature. Enjoy!
