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Polish Coconut Cookies Recipe – Kokosanki

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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.

Polish Coconut Cookies Recipe – Kokosanki

Yield: 24 cookies

Polish Coconut Cookies Recipe - Kokosanki

Polish Coconut Cookies Recipe - Kokosanki

Ingredients

  • 4 egg whites
  • ½ cup of sugar
  • 10.5 oz / 300g of shredded coconut
  • a pinch of salt

Instructions

  1. Preheat the oven to 355°F (180°C).
  2. Beat egg whites with a pinch of salt until stiff.
  3. Add sugar and beat again.
  4. Add shredded coconut and mix.
  5. Using your hands, form small (walnut-size or smaller) balls from the dough.
  6. Place the cookies on a baking tray lined with parchment paper.
  7. Bake for 15-17 minutes.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 50mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 1g

These data are indicative and calculated by Nutritionix

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