Chocolate coconut lace

Name: Chocolate coconut lace
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 250 g Flour; 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 125 g Butter or margarine; 80 g Coconut flake; 1 TEASPOON Cocoa powder; 25-30 g Pistachio kernels; 75 g Dark chocolate coating; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

250 g Flour
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
125 g Butter or margarine
80 g Coconut flake
1 TEASPOON Cocoa powder
25-30 g Pistachio kernels
75 g Dark chocolate coating
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead the flour, sugar, vanilla sugar, salt, egg, fat and 50 g grated coconut into a smooth dough. Wrap in foil and chill for about 1 hour. Divide the dough in thirds. Form 2 thirds into 2 triangular rolls on a floured work surface. Knead cocoa under the last third, cut in half, roll out and fold in the triangular rolls.
2
Cut the rolls into slices about 1/2 cm thick. Put the dough triangles on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Take out and let cool down. Chop the pistachios and fill into a bowl. Put the rest of the grated coconut into a bowl as well. Chop the chocolate coating and melt it on a hot water bath. Dip the cookies with one corner in the chocolate coating. Dab half of the cookies in pistachios, the other half in grated coconut.
3
Put the rest of the grated coconut into a bowl as well. Chop the chocolate coating and melt it on a hot water bath. Dip the cookies with one corner in the chocolate coating. Dab half of the cookies in pistachios, the other half in grated coconut. Leave to dry. Pack the cookies well in tins and keep them in a cool place