Kokosky (Coconut Meringue Cookies)

Puffs of heavenly coconut bliss

Today is only the second week of November, yet I’ve made my first batch of Christmas cookies this year! I’ve decided to add a few additional varieties to my 10 Varieties of Czech Christmas Cookies post. So maybe I’ll have 13 or 14 in that post before Christmas?

Here I’m featuring melt in your mouth coconut meringue cookies, which are also popular on Czech Christmas cookie trays. Like most Czech cookies, they are made small to be one or two-bites each. Virtually the only fat in these meringues comes from the coconut, unless you decide to dip them in chocolate, as well.

The three ingredient cookie requires a Swiss meringue making approach. The egg white mixture is beaten over hot (but not simmering) water during a portion of the time. This makes them fluffier than other types of meringue and ensures the sugars are completely melted into the whites. Some versions of Kokosky include added fats (and other ingredients), but sometimes simpler can be better.

Some newer variations of Kokosky include having chocolate dipped on the bottoms, with maybe some extra coconut or ground almonds. I find them at their best texture for about two weeks. After that, they’re still delicious, but get a little drier.

Yield: About 50 meringue cookies.

Ingredients:

  • 3 egg whites, from large eggs
  • 180 grams confectioners sugar, sifted
  • 150-180 grams finely grated unsweetened coconut (range depends on qualities of coconut – I only used 150 grams)
  • Optional: Melted chocolate and extra coconut (or ground almonds), for later dipping.

Procedure:

Put a few inches of water in a large pot that a heat proof bowl can sit over without touching the pot bottom. Begin heating the water to just under a simmer (not quite bubbles showing). Meanwhile, sift the confectioners sugar into a separate bowl from what you will beat the egg white mixture in. Set aside.

In the medium-sized heat proof bowl (not yet set over the water), beat the egg whites, briefly. Then, place the bowl over the hot water bath, and continue beating while gradually adding the confectioners sugar. Continue beating constantly, until the mass is forming stiffer peaks and is pleasantly warm if you dip your finger in it. It will take 3 to 5 minutes total.

Remove the bowl of beaten sweetened egg whites from the heat. Then, let it cool down gradually, beating it occasionally.

On the lowest setting of your mixer, gradually mix the coconut into the chilled meringue. It will begin to resemble a spiky looking (almost curd-like) batter (see photo below). I used bagged dried unsweetened coconut and only needed the lesser amount indicated. Moister varieties may require that you use slightly more. Again, use unsweetened coconut!

Preheat the oven to just 140°C (285°F). Line two baking sheets with parchment paper. Use a coffee-sized teaspoon to cut out small piles of meringue against the side of the bowl, dropping them on the baking sheets in rows and tapping them into somewhat uniform round heaps. No need for them to look perfect. Bake for 15 to 20 minutes, until the cookies are almost light “pink” in color. Remove from oven and allow to cool fully on baking sheets.

It’s important to let the baked Kokosky age for about three days before serving, to dry out a bit. This improves the texture. However, I’m sure you’ll be curious to taste one. Actually, they’re still pretty good on Day 1.

3 thoughts on “Kokosky (Coconut Meringue Cookies)

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