Coconut Cookies (Kokosky) | Traditional Fluffy Recipe
25 min
Under an hour
Sezamo
Ingredients
Preparation method
Preparing the Mixture in a Bain-Marie
Place a pot with water on the stove, filled up to one-third of its height. When the water starts to boil, reduce the heat to minimum, so that the water remains just below boiling point.
Place a bowl over the pot, ensuring it does not touch the water's surface. In the bowl, whisk the egg whites with sugar using a whisk. Stir manually until the mixture is warm and steam begins to rise.
Add the jam, mix well, and transfer the mixture to a food processor to whip it into a foam. Add the shredded coconut and mix until the mixture cools completely. It is important to wait for it to cool, otherwise the cookies will flatten during baking.
Chef's tip
Don't worry about over-whipping the egg whites – with this amount of sugar, the mixture will simply become very glossy and stable.
If the jam has large fruit pieces, blend it before adding it to the mixture.
Store the cookies at room temperature, not in the refrigerator, to maintain their optimal texture.