Coconut snails

Name: Coconut snails
Cook time: 30 min
Total time: 30 min
Yield: 45
Ingredients: 5 TABLESPOONS Apricot Jam; 1 package (200 g) Marzipan raw mass; 100 g Icing sugar; 1 package (400 g) Fresh doughs Black and white pastries (from the refrigerator); 50 g Coconut flake; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 45

5 TABLESPOONS Apricot Jam
1 package (200 g) Marzipan raw mass
100 g Icing sugar
1 package (400 g) Fresh doughs Black and white pastries (from the refrigerator)
50 g Coconut flake
7-10 Tbsp Cling film
baking paper

Directions

1
Warm the jam. Knead marzipan and icing sugar. Roll out to a thickness of approx. 3 mm between foils. Form fresh dough strands into rolls, spread with jam. Wrap each strand appropriately with marzipan.
2
Cut each strand into 15 slices. Place on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. Then spread the edges of the biscuits with jam again and roll them in grated coconut