Kokosbusserln, Only Real Ones (see Text)

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

0.25 kg ¼ sugar (granulated sugar), fine
0.25 kg ¼ desiccated coconut (grated coconut)
3 egg (s), including the egg white
Lemon (s) - grated zest

Kokosbusserln, Only Real Ones (see Text)

Instructions

There are almost a dime a dozen recipes for the popular Kokosbusserln. I too have tried many over the years, but regretfully I keep coming back to this very simple one:
Beat 3 egg whites into solid snow, gradually add 1/4 kilo of fine granulated sugar and then beat the mixture for another 10 minutes. Then gently stir in some grated lemon peel and 1/4 kilo of desiccated coconut (grated coconut).
From this mass you form small piles, which you either place on small round wafers or on a well-buttered tray. The Busserln are baked on medium heat with the oven door slightly open for about 15 minutes. They have to stay a little soft on the inside (but by no means “raw”).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.