My take on the traditional “Kokosbusserl”. Recipe is not fully there yet, but it is a good start.

Ingredients

• 150g sugar
• 3 egg whites
• 50g selfmade vanilla sugar
• 60g ground almonds
• 165g fine coconut flakes
• 1pcs green cardamon

Instructions

Start by preheating the oven to 160 degrees. Measure and mix the coconut flakes and almonds. Open the cardamon pod and crush the seeds.

Mix the egg whit and the selfmade vanilla sugar and whip it stiff. While still whipping, slowly add the rest of the sugar. The egg white should be very stiff. Now add the cardamon powder and a third of the nut mix. Gently fold it under a few times before adding the next third. After a few more folds add the rest of the nuts. At this point keep folding until you get a uniform mass.

Using a teaspoon create some droplets. You can do so direktly on a sheet of baking paper or on a wafer. Do keep them a bit appart as they can spread out quite a bit during baking.

For the listed amounts I used two baking trays. Bake the goods for 15 minutes at 160 degrees.

Let them fully cool down before storing them in an air tight container.

Next time …

• try to reduce the green cardamon to 2/3 of a pod for a more decent flavour note
• maybe add a bit more nuts so they hold the form better
• I initially wanted to go for a half half mix of nuts but I lacked almonds. The choosen ratio tasts amazing, but might still be worth a try to go for the 50:50 one.