Traditional Austrian Coconut “Busserl” Cookies: An Easy & Authentic Christmas Recipe

As the festive season approaches, certain aromas have the power to instantly transport us back in time, conjuring cherished memories and warming our hearts. For me, the sweet, comforting scent of Austrian coconut “Busserl” cookies is one such magical trigger. These delightful treats, often called coconut kisses or Kokosbusserl, are an indispensable part of my annual Advent and Christmas baking tradition, a joyous ritual I’ve shared with friends and family for years.

These exquisite delicacies have truly become a small, sweet tradition in my life. Just the captivating aroma they release while baking in the oven instantly takes me back to my childhood. I vividly recall making cookies every year with my beloved grandma during Advent. These weren’t just for us to enjoy; they were also lovingly prepared as small, heartfelt gifts for acquaintances and friends, spreading cheer throughout the neighborhood.

It always brought me immense joy to stand in the kitchen alongside my grandma, our hands working together to create wonderful cookies. This precious tradition, filled with laughter and the warmth of shared moments, I continued in her memory after her passing. Now, with a little daughter of my own, I am thrilled to pass on this beautiful custom to the next generation, ensuring that the spirit of homemade Christmas treats lives on. And of course, those wonderfully delicate coconut “Busserl” cookies are always high on our baking agenda.

So, let’s roll up our sleeves and get cracking! Get ready to fill your home with that incredible, heartwarming coconut cookie smell. Shall we embark on this delicious journey together?

Why You’ll Love This Coconut Busserl Recipe

This Austrian Coconut Busserl recipe is more than just a list of ingredients and steps; it’s an invitation to create memories and indulge in a truly delightful treat. Here’s why these cookies are a must-try for your next baking session:

• Effortlessly Easy: Don’t let their elegant appearance fool you! These cookies are surprisingly simple to make, perfect for both seasoned bakers and beginners.
• Irresistibly Delicious: Light, airy, and bursting with tropical coconut flavor, each “Busserl” offers a melt-in-your-mouth experience that’s hard to resist.
• Perfect for the Holidays: A staple in Austrian Christmas baking, these cookies bring a touch of traditional European charm to your festive spread.
• Smart Use of Ingredients: This recipe brilliantly utilizes leftover egg whites, ensuring nothing goes to waste while creating a magnificent dessert.
• Aromatic Experience: The baking process fills your home with an enchanting fragrance that instantly evokes a cozy, festive atmosphere.
• Shareable & Giftable: Packaged in pretty tins, these cookies make thoughtful homemade gifts for friends, family, and neighbors.

Whether you call them Coconut Busserl, Kokosbusserl, or simply coconut meringue cookies, these little bites of heaven are sure to become a beloved favorite in your home.

🥘 Ingredients

The beauty of Austrian Coconut Busserl lies in their simplicity, requiring just a few key ingredients to achieve their signature texture and flavor.

• Egg Whites: The star of the show, providing the light and airy meringue base. Ensure they are at room temperature for optimal whisking.
• Desiccated Coconut: Finely shredded, unsweetened coconut flakes are crucial for the distinct texture and rich coconut flavor.
• Powdered Sugar (Confectioners’ Sugar): This fine sugar dissolves easily into the egg whites, creating a smooth, stable meringue.
• Fine Breadcrumbs: A traditional Austrian secret ingredient, breadcrumbs help bind the mixture and give the Busserl a slightly more substantial texture than a pure meringue.
• Flour: Just a touch of flour helps stabilize the cookies and prevents them from spreading too much.

This recipe will have 6 egg yolks leftover. To not have to discard them (that would be a shame!), you might want to read this article about how you can create delicious walnut cookies from leftover egg yolks or you can make delicious egg yolk cookies with jam! We believe in no-waste baking!

🍽 Equipment

Having the right tools can make your baking experience smoother and more enjoyable. For these coconut Busserl, here’s what you’ll need:

• Handheld electric mixer or a stand mixer: Essential for whipping egg whites into stiff peaks.
• 1 large mixing bowl: For combining your ingredients. Ensure it’s clean and grease-free for best egg white whipping results.
• 1 bowl with a lid: Perfect for saving those leftover egg yolks for another delicious recipe.
• Wooden spoon: For gently folding in the coconut and other dry ingredients, preserving the airiness of the meringue.
• Pastry bag: Crucial for forming those characteristic pyramid shapes. You can use a reusable one with a round tip or disposable bags.
• 1 Tablespoon: For measuring the breadcrumbs and flour.
• 2-4 Baking papers (parchment paper): To line your baking trays and prevent sticking. The exact number depends on how many cookies you make per batch.
• 2-4 Baking trays: You can reuse them, but having a few on hand speeds up the process, allowing you to prepare the next batch while the first is baking.
• Lockable cookie jars: For storing your freshly baked Busserl and keeping them fresh.
• Sandwich paper: To line the cookie jar, ensuring the cookies don’t stick to the container.

🔪 Instructions

Creating these delightful Austrian Coconut Busserl is a straightforward process, but a few key steps ensure perfection. Follow these instructions carefully for the best results!

Preparing the Meringue Base

1. First, retrieve 6 eggs from the fridge. Carefully separate the egg whites from the yolks.
2. Place the 6 leftover yolks, which you won’t need for the coconut cookies, into a sealable container and store them in the fridge. Remember, these yolks are perfect for another cookie recipe! (What to do with leftover egg yolk – Recipes or egg yolk cookies).
3. The 6 egg whites are what we need for our coconut “Busserl” now. Transfer the separated egg whites into a large, clean mixing bowl. Add the powdered sugar to the bowl.
4. Next, grab your handheld electric mixer (or stand mixer) and begin whisking the egg whites and powdered sugar together. Continue whisking until the mixture is well combined, light, fluffy, and forms soft peaks. It should be thick enough to hold its shape.

Incorporating the Coconut and Dry Ingredients

5. Once the egg whites are perfectly combined with the sugar, gently fold in the desiccated coconut. Use a wooden spoon to carefully stir the mixture. The goal is to incorporate the coconut without deflating the airy meringue, so use a light hand.
6. Continue stirring until a viscous, uniform mass is formed. The mixture should be thick and somewhat sticky.
7. After all the desiccated coconut is stirred in, add one tablespoon of fine breadcrumbs and one tablespoon of flour. These traditional additions help bind the cookies and give them a slightly chewier texture.
8. If you prefer to avoid straining your arms 💪, a kitchen machine with a paddle attachment can also mix the coconut flakes, flour, and breadcrumbs into the egg white and sugar mixture on a low speed. Just be careful not to overmix!

Piping and Baking the Coconut Cookies

9. First things first, preheat your oven to 356 °F (180 °C) using the top and bottom heat setting.
10. Prepare your baking trays by lining them with baking paper (parchment paper). This prevents the cookies from sticking and makes cleanup a breeze.
11. Now, prepare your pastry bag. You can either use a reusable pastry bag fitted with a medium-sized round tip, or if you’re using disposable pastry bags, simply cut off the cone end to achieve your desired opening size. For coconut Busserl, I find disposable pastry bags particularly convenient, as you can easily adjust the opening size based on the dough’s consistency.
12. Fill the pastry bag about halfway with the coconut mixture. Avoid overfilling, as this can make piping difficult and messy.
13. Using the pastry bag, form small, pyramid-shaped heaps directly onto the baking trays lined with baking paper. Aim for consistent sizes to ensure even baking. Leave a little space between each cookie, as they will expand slightly.
14. Optional: Baking Wafers! If you’re a fan of baking wafers (thin, crisp base), you can place these on the lined baking tray first, then pipe the coconut mixture directly onto each wafer. Personally, I prefer the classic version without wafers, as it highlights the pure coconut flavor. But feel free to experiment!
15. Continue piping row after row of coconut cookies until your first baking tray is filled. *Phew!*

Baking and Cooling

14. Once the first baking tray is filled, place it on the middle rack of your preheated oven and bake the coconut “Busserl” for approximately 15 minutes. The exact baking time may vary slightly depending on your oven and cookie size.
15. While the first batch of cookies is in the oven, you can prepare the next tray, filling it with the remaining dough. This helps streamline the baking process. 👍
16. As they bake, a wonderful aroma will start to spread throughout your home, filling it with a cozy and festive atmosphere. This is when the true Christmas mood kicks in! 🎄
17. After 15 minutes, your first batch of coconut cookies should be ready. They should be lightly golden on the edges. Carefully remove them from the oven and set them aside on a wire rack to rest and cool completely.
18. Once the coconut “Busserl” have cooled down and firmed up a bit, they will be easier to handle. Gently remove them from the baking paper and transfer them to a well-sealed cookie tin for storage.
19. I highly recommend lining your cookie tin with sandwich paper or parchment paper beforehand. This prevents the delicate coconut “Busserl” from accidentally sticking to the tin and makes it easier to retrieve them.

Lovely! Your homemade Austrian Coconut Busserl cookies are now made. Your home smells absolutely delicious, and you can already start nibbling on these delightful treats! Enjoy every single bite! 😀

Pro Tips for Perfect Coconut Busserl

• Room Temperature Egg Whites: For the fluffiest meringue, ensure your egg whites are at room temperature. This allows them to whip up more volume.
• Grease-Free Bowl: Even a tiny amount of grease can prevent egg whites from whipping properly. Use a very clean glass or metal bowl.
• Gentle Folding: When adding the coconut, breadcrumbs, and flour, fold them in gently with a wooden spoon or spatula. Overmixing will deflate the egg whites, leading to dense cookies.
• Consistent Piping: Try to pipe consistently sized cookies for even baking. Small pyramids are traditional.
• Don’t Overbake: Busserl should be lightly golden, especially around the edges, but still soft and chewy inside. Overbaking can make them dry.
• Cool Completely: Allow the cookies to cool completely on the baking sheet before transferring them. They are delicate when warm and firm up as they cool.
• Proper Storage: Store your coconut Busserl in an airtight container at room temperature. Lining the container with parchment or wax paper helps prevent sticking. They typically stay fresh for about 1-2 weeks.

Serving & Gifting Ideas

These delightful Coconut Busserl are versatile! Enjoy them with a cup of coffee or tea during Advent, serve them as part of a festive dessert platter, or pack them into decorative tins as charming homemade gifts. Their unique texture and flavor make them a memorable treat for any occasion.

I am a huge fan of recipes that continue to use leftover ingredients. If you’re looking for another great use of ingredients, try this recipe for sourdough discard biscuits!

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food Safety

Ensuring food safety is paramount when preparing any meal or baked good. Please keep the following guidelines in mind:

• Cook to a minimum temperature of 165 °F (74 °C) where applicable, especially if using ingredients like eggs that require proper cooking. While these cookies are baked, general food safety practices are good to remember.
• Do not use the same utensils on cooked food that previously touched raw ingredients without proper cleaning.
• Always wash hands thoroughly after touching raw ingredients like eggs.
• Don’t leave food sitting out at room temperature for extended periods. Once cooled, store cookies in an airtight container to maintain freshness and safety.
• Never leave cooking food unattended, especially when the oven is on.
• Use oils with a high smoking point to avoid harmful compounds if any frying or high-heat cooking is involved in other recipes. (Not directly applicable here, but good general advice).
• Always ensure good ventilation when using a gas stove or oven.

For further information, check Safe Food Handling – FDA.