December 20 – Coconut cookies: The sweet classic rediscovered

Coconut biscuits: the sweet classic rediscovered

When it comes to Christmas cookies, coconut biscuits are a must. They are the perfect mix of delicate sweetness, fluffy meringue and exotic coconut flavor. But why are coconut biscuits so popular? And how can you easily make them at home so that they not only taste good but also look great? In this article, you’ll find out everything you need to know about these little coconut dreams – including a little extra tip to make them even more irresistible.

A pinch of history: coconut meets tradition

Coconut biscuits probably have their origins in Austrian Christmas baking. Their base, the meringue, was created as a practical method of utilizing egg whites. When grated coconut became popular in Central Europe in the 19th century, the perfect symbiosis was born. The result: small, sweet mounds that simply put you in a good mood.

What makes a perfect coconut biscuit?

The challenge with coconut biscuits is to find the perfect mix of fluffy and crispy. They should be lightly golden brown on the outside, while remaining soft and moist on the inside. It’s all about the right mix of ingredients and a little patience – especially when beating the egg whites. But don’t worry: with a good recipe and a few tricks, you can make this classic in no time at all.

The recipe: How to make irresistible coconut cookies

Here are simple instructions for about 40 pieces:

Ingredients:

• 3 egg whites (size M)
• 150 g fine sugar
• 200 g grated coconut
• 1 teaspoon lemon juice or a pinch of salt
• Optional: vanilla sugar or cinnamon for that certain something

Preparation:

1. Beat the egg whites: Beat the egg whites with the lemon juice or a pinch of salt until stiff. As soon as the mixture begins to form peaks, slowly trickle in the sugar and continue beating until glossy.
2. Fold in the grated coconut: Carefully fold the grated coconut into the egg white mixture using a spatula. You should not stir too vigorously to retain the air in the egg whites.
3. Shape the biscuits: Using two teaspoons, place small heaps on a baking tray lined with baking paper. For perfectionists: a piping bag ensures even results.
4. Bake: Bake in a preheated oven at 150 °C (top/bottom heat) for about 20 minutes until the tops are lightly browned.
5. Leave to cool: After baking, leave to rest briefly on the tray and then carefully transfer to a cake rack.

Extra tip:

Dip the underside of the coconut biscuits in melted chocolate after they have cooled – this provides a little gourmet upgrade.

Why we love coconut cookies

Coconut cookies are not only incredibly delicious, but also a great way to get creative. Whether with a pinch of cinnamon, a hint of lime zest or the addition of roasted almonds – the possibilities are endless. They are also ideal for using up leftover egg whites that are often left over from Christmas baking. And another advantage: they are gluten-free and therefore a great option for people with intolerances.

Coconut biscuits are pure Christmas joy – whether for afternoon coffee or as a sweet highlight on a plate of cookies – they always bring a smile.