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Weinachtsgeback (Christmas biscuits) – Kokosflocken (shredded coconut biscuits)

Seven coconut biscuits in a pile on a white plate


This is another Christmas biscuit that my family makes each year.  They are very easy to make and are gluten-free.

It’s a good idea to make the Kokosflocken biscuits at the same time as the Kulleraugen as these use 4 egg yolks and the Kokosflocken uses 4 egg whites!

This is a family recipe so please give credit where credit is due:



  • 4 egg whites
  • 300 gr white sugar
  • 300 gr shredded coconut
  • juice from half a lemon


Turn the oven to 165 C / 330 F.

Grease an oven tray with butter.

Beat the egg whites with an electronic mixer until they are stiff.  Add the sugar and continue beating until stiff peaks form.

Add the lemon juice and shredded coconut and gently fold to mix well.  You want to keep as much air in the mixture as possible.

Using a teaspoon, add spoons full of the mixture onto the baking tray.  Ensure that each biscuit is well spaced apart as these biscuits can spread when baking in the oven.

Bake the kokosflocken biscuits for 15 minutes and then cool.  They will keep well in an airtight container.


The coconut can be substituted for 300 gr ground almonds instead.

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