Chocolate shortcake star with coconut meringue tuff

Name: Chocolate shortcake star with coconut meringue tuff
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 115 g Flour; 2 TEASPOONS Cocoa powder; 25 g Icing sugar; 1 pinch Salt; 1 egg (size M ); 65 g Butter; 50 g Sugar; 1/4 TEASPOON light balsamic vinegar; 2 TABLESPOONS fine grated coconut; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

115 g Flour
2 TEASPOONS Cocoa powder
25 g Icing sugar
1 pinch Salt
1 egg (size M )
65 g Butter
50 g Sugar
1/4 TEASPOON light balsamic vinegar
2 TABLESPOONS fine grated coconut
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper
7-10 Tbsp Freezer bag

Directions

1
Mix flour, cocoa powder, icing sugar and salt. Separate the egg. Add egg yolk and butter in flakes. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 1 hour. Roll out the dough on a floured work surface and cut out stars (5 cm Ø). Place on a baking tray lined with baking paper.
2
Beat the egg whites until stiff, sprinkle 50 g sugar on top. Fold in vinegar and 1 tablespoon grated coconut. Pour the mixture into a piping bag and squirt onto the stars. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Remove the cookies and let them cool down. Dust with icing sugar and sprinkle with remaining grated coconut
3
1 1/4 hours waiting time