Coconut Slices

For the coconut slices, prepare a shortcrust pastry from flour, thea, powdered sugar and egg yolks. Let the dough rest in the refrigerator.

Roll out dough to about 3 mm thickness and cut out discs. Place the cookies on a baking tray and pre-bake at 180 degrees for about 6-7 minutes. Beat the egg whites over steam until stiff and add the fine crystal sugar.

Carefully fold in the coconut flakes. Pipe this mixture onto the pre-baked cookies and then fill with jam. Bake the coconut slices at 120 degrees for about 9 minutes until the coconut mixture is firm.

Preparation Tip:

You can also use any other jam to fill the coconut slices.

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