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All posts, Baking, Blog, Cookies, Dessert, Easy

Polish Coconut Cookies Recipe – Kokosanki

Name: Polish Coconut Cookies Recipe - Kokosanki
Yield: 24
Cuisine: Polish
Ingredients: 4 egg whites; ½ cup of sugar; 10.5 oz / 300g of shredded coconut; a pinch of salt

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Crispy on the outside and soft on the inside. Kokosanki are delicious coconut cookies that are quick and easy to make, so it’s worth preparing them with your kids. Many Poles link Kokosanki with happy childhood memories, as they are often prepared by grandmothers and mothers during festive seasons.

With just a few ingredients, you can have a batch of these tasty treats ready in no time! What’s more, their portability makes them an ideal on-the-go snack.

Homemade Kokosanki are also the best way to use egg whites left from yeast dough or Polish beer soup.

Polish Coconut Cookies – Kokosanki Recipe

Part I-Preheat the Oven

Preheat your oven to 355°F (180°C).

Part II-Beat the Egg Whites

In a mixing bowl, beat 4 egg whites with a pinch of salt until they form stiff peaks. This is very important for achieving the light and fluffy texture of the cookies.

Part III-Add Sugar and Beat Again

Gradually add ½ cup of sugar and continue to beat.

Part IV-Add Shredded Coconut

Add 300g of shredded coconut and mix well.

Part V-Form Small Balls

Using your hands, form small walnut-sized (or smaller) balls from the dough.

Part VI-Bake

Place the formed cookies on a baking tray lined with parchment paper. Bake for 15-17 minutes or until the edges turn golden brown. Enjoy the lovely smell of coconut in your home!

Part VII-Serve

Once baked, let the Kokosanki cool completely before serving. I would highly recommend pairing them with a cup of your favorite tea or coffee.

You can also spice up these cookies by drizzling melted chocolate or sprinkling sugar on top!

FAQ About the Polish Coconut Cookies

Can I Make a Vegan Version?

Of course! Instead of egg whites, you can use aquafaba (the liquid from a can of chickpeas).

How Long Do the Cookies Last?

Stored in an airtight container, Kokosanki will stay fresh for 5-7 days.

Can I Freeze the Dough Balls Before Baking?

Absolutely! Freeze the shaped dough balls on a baking sheet then transfer to an airtight container. Bake straight from frozen, adding 1-2 extra minutes to the bake time.