← Back to the recipePrint:
RECIPE ONLINEwecookwithlove.com/coconut-meringue-cookies/Scan the code to open the recipe on your phone

Christmas Baking

Coconut Meringue Cookies: Shortbread, Chocolate Buttercream and Jam Under a Light Coconut Meringue Cap

Christmas filled coconut cookies with a shortbread base, chocolate buttercream, a drop of jam and a coconut meringue cap.

Prep45 min
Cook17 min
Total1 h 2 min
Servings30 cookies

NutritionApproximate, per serving

Calories180 kcal

Instructions

  1. 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.

  2. Beat with a mixer over the steam continuously for 10–15 minutes. The meringue must be thick, glossy and hot.

  3. 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.

  4. 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.

  5. Shortbread: In a bowl, combine 10 tablespoons (140 g) butter, the egg yolk, powdered sugar and flour. Work into a smooth dough.

  6. 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.

  7. Cream: Melt 7 oz (200 g) chocolate over steam and let it cool (it must not be hot).

  8. 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.

  9. Assembling: Pipe cream around the edge of each baked circle. Put a drop of jam in the center and top with a coconut meringue.

  10. Chill the assembled cookies until firm. Finally, melt the chocolate with the butter and dip the bottoms of the cookies in it.

Tips:
  • 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.
  • 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.