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Coconut cookies, the only real ones (see text)

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Ingredients for 4 servings:

  • ¼ kg sugar (granulated sugar), fine
  • ¼ kg desiccated coconut (grated coconut)
  • 3 eggs, including the egg white
  • Lemon(s) – grated peel

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Old house recipe by Gisela Köstler

There are countless recipes for these popular coconut cookies. I’ve tried many over the years, but I always return to this simple one: Beat three egg whites until stiff peaks form, gradually add 1/4 kilo of caster sugar, and continue beating for another 10 minutes. Then gently stir in some grated lemon zest and 1/4 kilo of desiccated coconut. Form this mixture into small piles, which you place either on small round wafers or on a well-buttered baking sheet. Bake the cookies at medium heat with the oven door slightly ajar for about 15 minutes. They should remain slightly soft on the inside (but by no means “raw”).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Nut corners

Coconut cookies