Austrian Coconut "Busserl" Cookies

Step 1

Grab six eggs and separate them.

Step 2

Put the 6 Egg white in a large mixing bowl and add 4 ½ cup Desiccated coconut.

Step 3

Whisk the egg whites into the powdered sugar with the hand or stand mixer until well combined.

Step 4

Add 4 ½ cup Desiccated coconut. Stir with a wooden spoon (or let the kitchen machine do all the stirring) until a viscous mass is formed.

Step 5

Once all the desiccated coconut is stirred in, add 1 tbsp Fine breadcrumbs and 1 tbsp Flour.

Step 6

Preheat the oven to 356 °F (180 °C) top-/ bottom heat

Step 7

Prepare a baking tray, cover it with baking paper and fetch yourself a pastry bag.

Step 8

Use a pastry bag with a medium-sized round tip or a disposable pastry bag where you cut off the cone end in the desired size.

Step 9

Fill the pastry bag with the coconut mixture about half full.

Step 10

Form with the pastry bag small, pyramid-shaped heaps on the baking tray lined with baking paper until the tray is filled up.

Step 11

Bake the cookies for 15 minutes on the middle rack.

Step 12

Continue with the next tray and so on until you have prepared several trays and there is no more dough left.

Step 13

After 15 minutes, the first batch of coconut kisses is ready. Now put them aside and let them rest and cool.

Step 14

Once the coconut kisses have cooled and firmed up a bit, remove them from the tray and store in a well-sealed cookie tin.