Coconut palms

Name: Coconut palms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 60
Ingredients: 100 g soft butter; 100 g soft coconut oil; 250 g Icing sugar; 250 g Flour; 80 g Coconut flake; 1 pinch Salt; 1 package natural bourbon vanilla aroma; 4-5 Tbsp Coconut milk; 7-10 Tbsp Cling film; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 60

100 g soft butter
100 g soft coconut oil
250 g Icing sugar
250 g Flour
80 g Coconut flake
1 pinch Salt
1 package natural bourbon vanilla aroma
4-5 Tbsp Coconut milk
7-10 Tbsp Cling film
baking paper

Directions

1
Whisk butter, coconut oil and 100 g icing sugar with the whisk of the hand mixer until white and creamy. Add flour, 50 g grated coconut, salt and vanilla flavouring and knead to a smooth dough. Form into a dumpling, wrap in foil and chill for about 1 hour. Halve the dough and roll out between two layers of baking paper 4-5 mm thick. Cut out palm trees from the dough with a cookie cutter and place them on 4 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 about 10 minutes.
2
Let them cool down on cake racks. Stir 150 g icing sugar and coconut milk until smooth. Coat half of the palm trees with icing. Decorate all palm trees with a cast rim and 30 g grated coconut. Let the icing dry
3
Waiting time approx. 1 hour