These filled coconut cookies combine a crisp shortbread base, rich chocolate buttercream and a light coconut meringue cap. They are more work than most Christmas cookies, but the look and taste make up for it.
Dark chocolate, sweet coconut and tart jam work very well together. How do you make sure the meringue caps do not collapse in the oven and stay white?
How do you make filled coconut cookies the right way?
The secret is heating the egg whites over steam, which firms up the meringue. The coconut meringues are dried more than baked, while the shortbread bases bake at a higher heat. Chocolate buttercream holds it all together.
At a Glance
- Prep time: 45 min (+ chilling)
- Baking time: 17 min (two stages)
- Servings: about 30 cookies
- Difficulty: Advanced
- Calories: about 180 kcal per cookie
- Trend: Holiday baking / Traditional recipes
Ingredients
(US cups, with grams in brackets)
Coconut meringue caps
- 3 egg whites (from medium eggs)
- 1 cup plus 1 tablespoon (210 g) granulated sugar
- 2 cups (180 g) unsweetened shredded coconut
Shortbread bases
- 10 tablespoons (140 g) cold butter
- 1 3/4 cups (230 g) all-purpose flour
- 1/2 cup plus 1 tablespoon (70 g) powdered sugar
- 1 egg yolk
Cream and filling
- 7 oz (200 g) good-quality dark or bittersweet chocolate
- 1 cup plus 2 tablespoons (250 g) butter, room temperature
- 2 1/2 tablespoons (50 g) smooth strawberry jam, no chunks
Chocolate dip
- 7 oz (200 g) chocolate
- 7 tablespoons (100 g) butter
Instructions
- Meringue: Bring water to a simmer in a pot for a double boiler. Put the egg whites and granulated sugar in a bowl over the steam.
- Beat with a mixer over the steam continuously for 10–15 minutes. The meringue must be thick, glossy and hot.
- Take the bowl off the heat and gently fold in the shredded coconut by hand with a spatula. Fill the mixture into a piping bag with a decorative tip.
- Pipe small mounds onto a baking sheet lined with parchment paper. Bake at 320°F (160°C) for 10 minutes, then open the oven door a crack and dry them at 120°F (50°C) for another 10 minutes.
- Shortbread: In a bowl, combine 10 tablespoons (140 g) butter, the egg yolk, powdered sugar and flour. Work into a smooth dough.
- Roll out the dough to 1/8 inch (3 mm) thickness and cut out circles the same size as the meringues. Bake at 350°F (180°C) for about 7 minutes.
- Cream: Melt 7 oz (200 g) chocolate over steam and let it cool (it must not be hot).
- Whip the soft butter (1 cup plus 2 tablespoons / 250 g) until fluffy and slowly whip in the lukewarm chocolate. Fill the cream into a piping bag.
- Assembling: Pipe cream around the edge of each baked circle. Put a drop of jam in the center and top with a coconut meringue.
- Chill the assembled cookies until firm. Finally, melt the chocolate with the butter and dip the bottoms of the cookies in it.
Video Recipe
Tips for Perfect Coconut Meringue Cookies
- Be patient with the meringue: Beat the egg whites over the steam for at least 10 minutes. The sugar must dissolve completely, otherwise the meringues will “weep”.
- Temperature of the ingredients: For the cream, the butter and the melted chocolate must be at the same temperature so the cream does not curdle.
Easy Variations
- Walnut dough: Replace part of the flour in the shortbread with ground walnuts.
- White version: Use white chocolate in the cream and replace the jam with apricot jam.
Frequently Asked Questions (FAQ)
When are the cookies at their best? They need at least 2–3 days to rest. The moisture from the cream and jam moves into the dough and the meringues soften beautifully.
Why did my meringue sink in the oven? You probably beat it too briefly or at too low a temperature. The firm structure forms only when the egg whites and sugar are heated thoroughly.
How do I store the finished cookies? Store them in a closed tin in the refrigerator or a very cool pantry. They keep fresh for up to two weeks.
The result is an elegant cookie that looks bakery-made. Take them out of the refrigerator a little before serving so the cream softens.
The recipe is based on a version by Einfache Rezepte, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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