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Kokosbusserl - Coconut Kisses

This Austrian Christmas classic is easy to make and has a charming name. Kokosbusserl became popular in Austria in the 19th century after coconuts were introduced in Europe.
Kokosbusserl © Bernadette MaierhoferKokosbusserl © Bernadette Maierhofer

preparation time: 10 minutes

  • 3.5 oz butter
  • 4.4 oz confectioners sugar
  • pinch of salt
  • dash of vanilla extract
  • zest of 1 lemon
  • 3 egg whites
  • 4.4 oz all purpose flour
  • 4.4 oz coconut flakes

Kokosbusserl

How to prepare it:
  • Cream the butter with sugar, salt, vanilla, and lemon zest. Slowly add the egg whites, one after each other
  • Combine the flour with the coconut flakes and fold them into creamed butter
  • Fill the mixture into a piping bag (or into a freezer bag with a cut-off corner)
  • Pipe the mixture on a sheet tray line with parchment paper into small domes
  • Bake immediately at 350 degrees Fahrenheit (160 degrees Celcius) for 8-10 minutes

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