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”).
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