coconut corners

Ingredients

Directions

1. 1

   Mix flour and baking powder. Add 60 g sugar, 1 packet of vanillin sugar, salt, egg and 125 g butter and knead with the dough hooks of the hand mixer to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Coarsely chop the walnuts. Put 200 g butter, 200 g sugar and 2 sachets of vanillin sugar in a pot and melt.

2. 2

   Add cream and bring to the boil briefly. Stir in nuts and grated coconut, let cool down a little. Roll out the short pastry on a greased, floured baking tray (32 x 38 cm) and spread with jam. Spread the coconut mixture on top. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from oven and let cool down almost completely. Cut the still slightly lukewarm cake into squares (approx. 8 x 8 cm), then cut in half diagonally/ cut into triangles. Let the corners cool down well. Melt the chocolate coating on a warm water bath.

3. 3

   Remove from oven and let cool down almost completely. Cut the still slightly lukewarm cake into squares (approx. 8 x 8 cm), then cut in half diagonally/ cut into triangles. Let the corners cool down well. Melt the chocolate coating on a warm water bath. Dip coconut corners with 2 corners each into the couverture. Place on baking paper and let dry