Traditional Polish Kokosanki Recipe: A Sweet Coconut Cookie Delight

Ingredients

2 cups of all-purpose flour
1 cup of unsweetened shredded coconut
1 cup of granulated sugar
1 teaspoon of baking powder
Pinch of salt
1 cup of unsalted butter, at room temperature
4 large egg yolks
1 teaspoon of pure vanilla extract
1/2 cup of confectioners' sugar for dusting

Steps and instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, shredded coconut, granulated sugar, baking powder, and salt.
In a separate bowl, cream the butter until it is light and fluffy.
Add the egg yolks and vanilla extract to the butter, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for about 15-20 minutes, or until they are lightly golden.
Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Dust the cooled cookies with confectioners' sugar before serving.

Tools for making

Mixing bowl - A large bowl to combine the dry ingredients and wet ingredients.
Baking sheet - A flat sheet used to place the cookie dough balls for baking.
Parchment paper - Used to line the baking sheet and prevent the cookies from sticking.
Wire rack - A rack used to cool the baked cookies and allow air to circulate.
Spatula - A kitchen tool used to mix the dough and transfer the cookies.
Measuring cups - Used to measure the flour, shredded coconut, sugar, and butter accurately.
Measuring spoons - Used to measure the baking powder, salt, vanilla extract, and confectioners' sugar accurately.

Recipe variations

Replace the all-purpose flour with almond flour for a gluten-free version.
Add a teaspoon of lemon zest to the dough for a citrusy twist.
Mix in some chopped nuts, such as walnuts or almonds, for added crunch.
Instead of vanilla extract, use almond extract or coconut extract for a different flavor profile.
For a chocolatey variation, add 1/2 cup of cocoa powder to the dry ingredients.
Add a tablespoon of rum or rum extract to the dough for a boozy flavor.
Dip half of each cooled cookie in melted dark or white chocolate for a decadent touch.
Sprinkle the cookies with colored sugar or edible glitter for a festive look.
Swap the shredded coconut for finely chopped dried fruit, such as cranberries or apricots, for a fruity twist.
Add a teaspoon of ground cinnamon or cardamom to the dough for a warm and aromatic flavor.

Recipe overview

Kokosanki, also known as Polish coconut cookies, are a delightful treat that are loved by many around the world. These cookies have a delicate and crumbly texture, with a hint of coconut flavor that is simply irresistible. With this recipe, you'll learn how to make your very own batch of Kokosanki from scratch. This recipe uses simple ingredients that you may already have in your pantry, such as all-purpose flour, shredded coconut, and granulated sugar. Combined with a few other ingredients, these cookies are quite easy to make. The steps are straightforward, starting from combing dry ingredients, creaming butter, until baking the cookies to perfection. At the end, a dusting of confectioners' sugar adds an elegant touch to these delicious cookies. By following this recipe, you can expect a batch of about 24 cookies, each one golden and dusted with a light sprinkle of sugar. Whether you're looking for a sweet snack for yourself or a delightful treat to share with friends, these Polish coconut cookies are sure to hit the spot. So roll up your sleeves and get ready to bake your new favorite cookies!

Common questions

Can I use sweetened shredded coconut instead of unsweetened? No, it is best to use unsweetened shredded coconut in this recipe to control the sweetness of the cookies.
Can I substitute the all-purpose flour with another type of flour? For the best results, it is recommended to use all-purpose flour. Substituting with other flours may alter the texture and taste of the cookies.
Can I use salted butter instead of unsalted? While you can use salted butter, it is preferable to use unsalted butter in this recipe to have better control over the overall saltiness of the cookies.
Can I freeze the dough before baking? Yes, you can freeze the dough. Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until firm, then transfer them to an airtight container or freezer bag. When ready to bake, let them thaw slightly and bake as directed.
How long can these cookies be stored? These cookies can be stored in an airtight container at room temperature for up to 1 week. Ensure they are cooled completely before storing to maintain their texture.
Can I add chocolate chips or nuts to the dough? Absolutely! You can customize the recipe by adding chocolate chips, chopped nuts, or other desired mix-ins to the dough before shaping them into balls.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry ingredients with the wet ingredients.
Baking Sheet - A flat sheet pan used for baking the cookies in the oven.
Parchment Paper - Non-stick paper used to line the baking sheet, preventing the cookies from sticking.
Wire Rack - A rack used for cooling the baked cookies, allowing air to circulate and prevent them from becoming soggy.
Sifter or Sieve - A tool used to sift the confectioners' sugar for dusting the cookies.
Measuring Cups and Spoons - Utensils used to accurately measure the ingredients.
Cookie Scoop or Tablespoon - A tool for portioning the dough evenly when forming the cookie balls.
Oven - The appliance used for baking the cookies at the specified temperature.

Origin stories

Kokosanki, often referred to as Polish coconut cookies, are a charming testament to Poland's rich baking tradition. Widely adored for their light, crumbly texture and subtly sweet flavor, these delightful treats were traditionally baked during the holiday season. However, their popularity soon transcended seasonal boundaries, and they became a beloved staple in Polish households year-round. The secret is in the coconut—an exotic ingredient in Polish cooking, which was introduced through trade routes and quickly won the hearts of Poles. Nowadays, a plate of dusted Kokosanki is a heartwarming sight at family gatherings, evoking fond memories and tradition with every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.