Coconut curls

Name: Coconut curls
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 210 g Flour; 210 g Sugar; 25 g Cocoa powder; 1 egg (size M); 6-7 TABLESPOONS Milk; 1/2 TEASPOON Baking Powder; 100 g Double cream cream cheese; 1 package Vanillin sugar; 60 g soft butter; 75 g Coconut flake; 50 g chopped hazelnuts; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

210 g Flour
210 g Sugar
25 g Cocoa powder
1 egg (size M)
6-7 TABLESPOONS Milk
1/2 TEASPOON Baking Powder
100 g Double cream cream cheese
1 package Vanillin sugar
60 g soft butter
75 g Coconut flake
50 g chopped hazelnuts
7-10 Tbsp Cling film

Directions

1
Knead flour, 150 g sugar, cocoa, egg, milk and baking powder to a smooth dough. Wrap the dough in foil and chill for about 2 hours. Mix 60 g sugar, cream cheese, vanillin sugar, butter, grated coconut and hazelnuts. Roll out dough between 2 layers of foil to a rectangle (20 x 30 cm). Spread the filling evenly on the dough and roll up from the long side.
2
Wrap the roll of dough in foil and chill overnight. Cut dough roll into 1/2 cm thick slices and place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Let the cookies cool down on a cake rack