Chilled Coconut Kisses

4hr 20m
Preparation/cooking time: ca. 45m + Bake/dry 35m + Freeze: ca. 180m

For 16 pieces

Nutritional Information

Contains 59 Kcal, 1g Protein, 7g Carbohydrates, 3g Fat


  • 1 pinch salt
  • 1 dl water
  • 2 tbsp. sugar
  • 50 g white flour
  • 1 tbsp. coconut flakes
  • 1 eggs, whisked
  • 150 g coconut ice cream

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  • Bring the water with salt and sugar to a boil and reduce the heat. Add all of the flour at once, stir with a ladle for approx. 1 1/2 mins. until a smooth batter is formed which separates from the base of the pan. Remove the pan from the heat. Using the whisk attachment on a hand mixer, stir in the coconut flakes and egg; the dough should be soft but not runny.
  • Shape: Spoon the dough into a piping bag with a smooth nozzle (approx. 14 mm Ø), pipe around 16 blobs (each approx. 2 cm Ø), ensuring they are well spaced out, onto a baking tray lined with baking paper. Scatter with the coconut flakes.
  • Bake/dry out for approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then allow to dry out in the switched-off oven with the door propped ajar for about 10 mins. Remove from the oven, cool on a cooling rack and halve lengthways.
  • Fill: Remove the ice cream from the freezer approx. 15 mins. prior to use. Using a small ice cream scoop, scoop out approx. 16 balls and freeze for approx. 15 mins. on a plate lined with clingfilm. Place one ice cream ball on each base, place the lid on top and press down gently. Freeze the coconut kisses for approx. 3 hours. Remove shortly before serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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