Coconut Meringue Cookies

7. 10. 2025

You only need 3 ingredients for this Czech Christmas recipe, which tastes so delicious!

Coconut meringues are wonderfully airy on the inside and crispy on the outside. You probably know them under the name “coconuts.”

Ingredients:

• 2 egg whites (carefully separated from yolks)
• 1/2 cup granulated sugar
• 1/4 cup grated coconut (unsweetened)

Method:

• Prepare two stainless steel pots, one slightly larger than the other.
• Pour about 1 inch of water into a larger pot.
• Place the smaller pot in the bottom of the larger pot; the bottom of the upper pot must not touch the water level.
• Place both pots on the stove and turn it on high.
• As the water boils, the rising steam heats the upper pot.
• When the pot is hot, reduce the heat to low and let the water boil.
• Pour the egg whites into the upper pot and start whipping with an electric hand whisk.
• Beat slowly at first, then increase the speed.
• Add the sugar at the same time.
• Watch the temperature in the pot so it doesn’t get too hot; the egg whites will start to cook.
• The temperature of the egg whites should be such that when you insert your finger into them, it will be pleasantly warm.
• Whisk until the sugar dissolves and the egg whites are stiff and glossy.
• Remove the top pot with the egg whites and stir in the grated coconut.
• Mix the mixture by hand.
• Lightly grease the surface of the baking sheet, especially around the perimeter.
• Put baking paper on the tray and press it down.
• The grease base ensures that the paper sticks well.
• Then, grease the surface of the paper and dust it with flour.
• The meringues do not stick to the bottom and can be easily removed from the paper after baking.
• Using two spoons, form small mounds of the beaten egg white mixture into mounds about 1 and 1/2 inches in diameter.
• Bake in a preheated oven at 340°F for 5 minutes.
• Then reduce the oven temperature to 266°F and bake for 15 minutes until the meringues are lightly golden.
• Enjoy it!

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