Kokosboller
Airy meringue domes on a biscuit base, cloaked in dark chocolate and a snow of desiccated coconut.
Cultural Context & History
The chocolate-coated marshmallow ball is a Norwegian kiosk classic and a fierce object of national loyalty. Homemade, with a whipped meringue centre, it is a genuine treat.
Ingredients
- 4 egg whites
- 150 g sugar
- 4 sheets gelatine
- 3 tbsp boiling water
- Round wafers, one per bun
- For the coating: 200 g dark chocolate, 1 tbsp coconut oil
- 50 g shredded coconut
Recommended Tools
- Piping bag with plain round nozzlePipes tall, even domes that hold their shape.
- Electric whiskWhips the whites to a stable, glossy meringue.
- Wire rackLets the chocolate coating drip and set cleanly.
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Step-by-Step Instructions
- 1
Soak the gelatine in cold water for 5 minutes, squeeze it dry, and dissolve it in the boiling water.
- 2
Whisk the egg whites to stiff peaks, then add the sugar in a slow stream and keep whisking to a glossy, firm meringue.
- 3
Trickle the dissolved gelatine into the meringue in a thin stream, whisking all the while so it sets evenly.
- 4
Set the wafers on a tray and pipe a tall dome of meringue onto each, then chill for 1 hour until firm.
- 5
Melt the chocolate with the coconut oil, dip each dome to coat, let the excess drip away, and scatter with coconut. Chill until set.
Chef's Tip
Let the melted chocolate cool until barely warm before dipping — too hot and it slides off the meringue, softening the dome and leaving the top bare.
Chef's Tip
Scatter the coconut while the chocolate is still tacky so it grips; once set, the domes keep a day or two somewhere cool.
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