Blackcurrant and coconut biscuits

Blackcurrant and coconut biscuits

Total: 3 hr 40 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 51 kcal
, Fat: 3 g
, Carbohydrate: 4 g
, Protein: 1 g


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Biscuit mixture

3 fresh egg whites
1 pinch salt
100 g sugar
200 g coconut flakes

To fill

150 g blackcurrant jam
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How it's done

Biscuit mixture

Beat the egg whites with the salt until stiff. Add the sugar little by little and continue beating until the egg whites turn glossy. Carefully fold the dessicated coconut into the egg whites using a rubber spatula.

Shaping and drying

Using two teaspoons, create walnut-sized mounds and spread them out on a baking tray lined with baking paper. Use your wet index finger to make small depressions in the middle of the biscuits. Dry the biscuits at room temperature for approx. 3 hrs.

To fill

Put the jam into a disposable piping bag, cut approx. 1 cm off the end, squeeze the jam into the depressions.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

Good to know
Shelf life: Store the biscuits in an airtight container for approx. 1 week.


Beating egg whites

Beating egg whites

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