Piña Colada hats

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate the egg. Knead butter, 70 g sugar, egg yolk and flour on a floured work surface with your hands to a smooth dough. Wrap dough in foil and chill for about 30 minutes. Chop pineapple and 50 g cherries finely. Roast grated coconut briefly in a pan without fat (grated coconut should not turn brown!).

2. 2

   Heat 4 egg whites, 170 g sugar and grated coconut in a pan to approx. 50 °C while stirring. Add the chopped pineapple and cherries, remove the pot from the heat. Form short pastry into a roll (3 cm Ø) on a floured work surface and cut into 35-40 slices (3-4 mm thin). Line 2 baking trays with baking paper and spread the shortcrust pastry biscuits on top. Spread the coconut mixture on the biscuits. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Coarsely chop the chocolate coating and melt in a bowl on a warm water bath. Remove cookies from the oven and let them cool down. Dip cold cookies with the tip into the couverture.

3. 3

   Spread the coconut mixture on the biscuits. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Coarsely chop the chocolate coating and melt in a bowl on a warm water bath. Remove cookies from the oven and let them cool down. Dip cold cookies with the tip into the couverture. Cut 6 cherries into 6 slices and decorate each cap with a piece of cherry and refrigerate again for another 15 minutes

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
100 kcal

CARBS
12 g

FATS
6 g

PROTEINS
1 g