Kokosky
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Place a pot on the stove, fill it one-third full with water, and bring to a boil. Once the water boils, reduce the heat to minimum and keep the water just below boiling point.
Place a bowl over the pot, ensuring its bottom does not touch the water level. In the bowl, whisk together the egg whites with sugar and stir by hand until the mixture is warm and steam rises from it. Then add the jam, mix, and transfer the mixture to a stand mixer to whip. Add the shredded coconut and mix until cooled.
Line a baking sheet with parchment paper. Fill a piping bag with a plain round tip with the mixture and pipe full circles, 4 cm in diameter, onto the parchment-lined baking sheet. Let them dry at room temperature for 1 hour.
Chef's tip
Don't worry about over-whipping the egg whites with sugar – with this amount of sugar, it's not possible. Well-whipped mixture is beautifully glossy. The mixture must be heated so that it holds its shape (is firm, stable). Use a tart jam like currant or blackberry; the flavors will 'settle' better. If there are larger pieces in the jam, blend it. You must wait for the mixture to cool. You cannot pipe it hot, as it would melt. Do not put the Kokosky in the refrigerator or a cold place; leave them at room temperature. You'll know the Kokosky are properly dry when your finger springs back on them and they don't collapse. The Kokoska will crack on the surface. If you can peel the Kokoska off the paper, it's done. For preparation, you will need a stand mixer with a balloon whisk and a piping bag with a plain round tip.