Kokoskuppel – Austrian coconut dômes

A great Austrian delicacy, halfway between refined mignardise and Christmas biscuit.

Everyone knows and loves the coconut domes – from toddlers to grandparents. After all, this delicacy has a century-old tradition dating back to 1921 when it was invented by an Austrian pastry chef close to Vienna.

It is mouth watering thinking of the dome of coconut with its chocolate cream and for more delicacy dipped in chocolate.

Here is the recipe I had received from a woman from the village of my childhood, who always made a box full of these sweets for Christmas! Even my father loves them !!

Ingredients

For the dome
3 egg whites
200 g icing sugar
200 g of desiccated coconut flakes
For the cream
20 g of flour
1/8 l of milk
140 g of softened butter
50 g dark chocolate
To dunk
60 g of chocolate
60 g of butter

Beat the egg whites and powdered sugar in a metal bowl in a bain-marie with a whisk until you reach a temperature of 40 to 45 ° C. Remove the bowl from the steam and add 200 g of desiccated coconut flakes.

With a small spoon make small domes or directly on the plates directly, on rounds of rice paper or on the wafers. Bake at 100 ° C and remove just when they start to slightly brown.

For the cream cook 1/8 l of milk with 20 g of flour. Let this mixture cool, then add the soft butter and melted chocolate.

With a knife or a pastry bag put a layer of the cream on the bottom of the dome. Place a round of rice paper or a thin wafer on it by pressing lightly so that the cream spreads to the edge.

Let the cream cool in the fridge for one night. The next day melt the same amount butter and chocolate and dip the domes in, to cover the chocolate cream and the base of the coconut dome.

Place on baking paper and let set. Then keep them in the fridge or even in the freezer. It’s perfect at tea time, especially when you have unexpected visitors and it’s a wonderful gift!

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