Kokostaler

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, adding sugar and vanillin sugar. Continue beating for about 5 minutes until the mixture is shiny and the sugar has dissolved. Mix the grated coconut, up to 1 tablespoon, and starch, fold into the egg white mixture. Pour into a piping bag with a medium-sized punched spout and squirt small tuffs onto 2 trays lined with baking paper. Sprinkle half of the tuffs with the remaining grated coconut.

2. 2

   Bake the trays one after the other in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes, allow to cool. Stir jam until smooth. Put 1 blob on the bottom of each half of the tuffs. Place the other tuffs with the underside on top and press down lightly. Shelf life 1-2 weeks when stored in a cool and dry place

3. 3

   Waiting time approx. 30 minutes