coconut kisses

Name: coconut kisses
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 3 Protein (size M); 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 TEASPOON Lemon juice; 30 g Flour; 100 g Coconut flake; 175 g Cherry Jam; 50 g ground pistachio kernels; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

3 Protein (size M)
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 TEASPOON Lemon juice
30 g Flour
100 g Coconut flake
175 g Cherry Jam
50 g ground pistachio kernels
baking paper

Directions

1
Beat the egg whites with the whisks of the hand mixer until stiff. Add sugar, vanillin sugar and salt. Add lemon juice and beat to a tough, firm mixture. Mix the flour and coconut flakes and carefully fold into the beaten egg white mixture. Pour the mixture in two portions into a piping bag with perforated spout (5 mm Ø) and squirt 100 small biscuits onto 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 20-25 minutes.
2
Remove cookies from the oven, place them on a cake rack and let them cool down. Put 1/4 teaspoon of jam on each half of the cookies. Place the rest of the cookies on top as a lid. Let the cookies dry in a dry place for about 4 hours. Then sprinkle the biscuits with pistachios or turn the jam rim in pistachios