Coconut Kisses | Soft and Fragrant Festive Cookies
55 min
Under an hour
Kifli Kukták
Preparation method
Place a pot on the stove, fill it one-third with water, and bring it to a boil. Once the water has boiled, reduce the heat to minimum and keep the water just below boiling point.
Place a bowl over the pot so that its bottom does not touch the water. In the bowl, whisk together the egg whites and sugar with a hand whisk. Continuously whisk by hand until the mixture warms up and starts to steam. Then add the jam, mix it in, then transfer the mixture to a stand mixer and beat until stiff peaks form. Add the shredded coconut and mix until cooled.
Line a baking tray with baking paper. Fill a piping bag with a plain nozzle with the mixture, and pipe circles approximately 4 cm in diameter onto the baking paper-lined tray. Let them dry at room temperature for 1 hour.
Chef's tip
Don't be afraid of over-whipping the egg whites with the sugar – with this much sugar, it's impossible. A well-whipped mixture will be beautifully shiny.
The mixture needs to be heated so that it retains its shape later (becomes firm and stable).
Use a piquant jam, such as redcurrant or blackberry, so the flavors blend better. If the jam has larger pieces, blend it.
You must wait for the mixture to cool. Do not shape it while hot, as it will spread.
Do not refrigerate the coconut kisses; store them at room temperature. They are well-dried if they are springy when pressed with a finger and do not sink in.
Ingredients
Nutritional values
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