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    Polish Coconut Cookies Recipe – Kokosanki

    Discover the recipe for Polish Coconut Cookies (Kokosanki) with a rich historical background. Learn how these delightful cookies became a beloved treat in Polish cuisine, perfect for holidays and family gatherings

    Coconut cookies, known as “kokosanki” in Polish, are popular cookies in Poland, especially during holidays and family gatherings. Although coconut is an exotic ingredient, kokosanki became an integral part of Polish confectionery tradition in the 20th century. After World War II, as the availability of foreign products increased, kokosanki began to appear in Polish homes as an easy and tasty way to use up egg whites left over from other dishes. Thanks to their simplicity and unique flavor, they quickly gained popularity and became a staple in Polish cuisine, both in homemade versions and in bakeries.


    • 200 g desiccated coconut
    • 100 g sugar
    • 3 egg whites
    • 1 teaspoon vanilla extract
    • A pinch of salt


    1. Preheat the Oven and Prepare the Baking Sheet:
      Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
    2. Whip the Egg Whites:
      Separate the egg whites from the yolks and place the whites in a mixing bowl. Add a pinch of salt and beat until stiff peaks form.
    3. Add the Sugar:
      Gradually add the sugar to the egg whites, continuing to beat until the mixture is smooth and glossy.
    4. Add Coconut and Vanilla:
      Gently fold the desiccated coconut and vanilla extract into the beaten egg whites, taking care not to deflate the mixture.
    5. Form the Cookies:
      Using a spoon, place small mounds of the coconut mixture onto the prepared baking sheet.
    6. Bake:
      Bake the cookies in the preheated oven for about 15-20 minutes, until they are lightly golden on top.
    7. Cool:
      After baking, leave the cookies on the baking sheet to cool completely. Once cooled, remove them from the parchment paper.

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