Coconut corners with chocolate rings

Name: Coconut corners with chocolate rings
Cook time: 45 min
Total time: 3 h 45 min
Yield: 35
Ingredients: 225 g + something Flour; 125 g Icing sugar; 120 g vegan margarine (e.g. "Alsan"); 250 ml creamy coconut milk (unsweetened); 3 TABLESPOONS Agave syrup; 150 g Sugar; 1 Organic Lemon; 300 g Coconut flake; Two Msp. ground cardamom; 100 g vegan dark chocolate; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Goodbye Christmas stress! Without much ado the agave syrup-coconut mass lands on the short pastry and the whole thing then in the oven

COOK TIME
45 mins

TOTAL TIME
225 mins

Ingredients

Servings: 35

225 g + something Flour
125 g Icing sugar
120 g vegan margarine (e.g. "Alsan")
250 ml creamy coconut milk (unsweetened)
3 TABLESPOONS Agave syrup
150 g Sugar
1 Organic Lemon
300 g Coconut flake
Two Msp. ground cardamom
100 g vegan dark chocolate
baking paper

Directions

1
Knead 225 g flour, icing sugar, 2 tablespoons water and margarine in flakes first with the dough hooks of the mixer and then with your hands briefly to a smooth dough. Cover and chill for about 1 hour.
2
Boil down coconut milk, syrup, sugar and lemon peel in a pot for about 3 minutes until creamy. Stir in grated coconut and cardamom, let cool down. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. Roll out the dough onto some flour in a square (approx. 30 x 30 cm) and place on the baking tray. Prick the dough sheet more often with a fork. Spread the coconut mixture on it and press it down lightly. Bake in a hot oven for about 20 minutes until golden brown. Let it cool down.
3
Cut coconut slices into approx. 35 rhombuses (each side length approx. 5 cm). Break chocolate into pieces and melt in a hot water bath. Dribble thin chocolate strips over the cookie rhombs. Leave to dry.