Austrian Coconut "Busserl" Cookies

🧂 Ingredients

• 6 Egg white
• 4 ½ cup Desiccated coconut
• 3 ¾ cup Powdered sugar
• 1 tablespoon Fine breadcrumbs
• 1 tablespoon Flour

Instructions

• 1 Grab six eggs and separate them.
• 2 Put the 6 Egg white in a large mixing bowl and add 4 ½ cup Desiccated coconut.
• 3 Whisk the egg whites into the powdered sugar with the hand or stand mixer until
  well combined.
• 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.
• 5 Once all the desiccated coconut is stirred in, add 1 tablespoon Fine breadcrumbs
  and 1 tablespoon Flour.
• 6 Preheat the oven to 356 °F (180 °C) top-/ bottom heat
• 7 Prepare a baking tray, cover it with baking paper and fetch yourself a pastry
  bag.
• 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.
• 9 Fill the pastry bag with the coconut mixture about half full.
• 10 Form with the pastry bag small, pyramid-shaped heaps on the baking tray lined
  with baking paper until the tray is filled up.
• 11 Bake the cookies for 15 minutes on the middle rack.
• 12 Continue with the next tray and so on until you have prepared several trays and
  there is no more dough left.
• 13 After 15 minutes, the first batch of coconut kisses is ready. Now put them aside
  and let them rest and cool.
• 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.

Nutrition Info