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


The original recipe with guaranteed success is for 40 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Biscuit mixture

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

To fill

150g 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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