Coconut stalk

Name: Coconut stalk
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 80
Ingredients: 4 Protein (size M); 250 g Sugar; 1 package Bourbon vanilla sugar; 1 TABLESPOON Pineapple Jam; 350 g Coconut flake; 150 dark chocolate coating; 70 dark cake glaze; 60 g ground pistachio kernels

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 80

4 Protein (size M)
250 g Sugar
1 package Bourbon vanilla sugar
1 TABLESPOON Pineapple Jam
350 g Coconut flake
150 dark chocolate coating
70 dark cake glaze
60 g ground pistachio kernels

Directions

1
Heat the egg whites, sugar and vanilla sugar in a water bath to approx. 50 °C, beating them with a whisk until foamy. Remove the bowl from the water bath. Fold in the jam with the grated coconut. Form rolls (4 cm long, 1.5 cm wide) with wet hands. Place on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes until light brown.
2
In the meantime, chop the couverture and the fat glaze and melt them on a hot water bath. Dip one end of the coconut stalk into the water about 1 cm deep. Put the pistachios in a small bowl. Dip the biscuits with the chocolate side into the pistachios. Put them on baking paper and let them dry