Pineapple Coconut Kissers

For the pineapple-coconut buns, mix the pineapple chunks with rum. Beat the egg whites until stiff and add a pinch of salt. Mix the powdered sugar with the lemon into the snow. Carefully fold in the coconut flakes and the pineapple pieces soaked in rum.

Place small heaps on a baking tray lined with baking paper, leaving enough space between them. Bake at 140°C for approx. 20 minutes. Melt the cake glaze in a hot water bath and brush the tops of the pineapple-coconut bushels with it.

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