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Kokosboller
Sørlandet · Southern Coast

Kokosboller

Airy meringue domes on a biscuit base, cloaked in dark chocolate and a snow of desiccated coconut.

1 hrModerate
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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 whites54 kcal · 10.9 g protein · 0 g fat · 0 g carbs per 100 g
  • 150 g sugar523 kcal · 10.3 g protein · 31 g fat · 50.5 g carbs per 100 g
  • 4 sheets gelatine
  • 3 tbsp boiling water68 kcal · 2.4 g protein · 1.4 g fat · 11.7 g carbs per 100 g
  • Round wafers, one per bun
  • For the coating: 200 g dark chocolate, 1 tbsp coconut oil
  • 50 g shredded coconut650 kcal · 7.5 g protein · 65 g fat · 22.5 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

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. 1

    Soak the gelatine in cold water for 5 minutes, squeeze it dry, and dissolve it in the boiling water.

  2. 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. 3

    Trickle the dissolved gelatine into the meringue in a thin stream, whisking all the while so it sets evenly.

  4. 4

    Set the wafers on a tray and pipe a tall dome of meringue onto each, then chill for 1 hour until firm.

  5. 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.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Sørlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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