Shortcrust pastry rings with coconut cap

Name: Shortcrust pastry rings with coconut cap
Cook time: 2 h
Total time: 2 h
Yield: 30
Ingredients: 1 egg (Gr. M), 1 egg white (Gr. M); 150 g Flour; 100 g cold butter/margarine; 50 g + 125 g sugar; 1 package Vanillin sugar; 1 pinch salt, 150 g grated coconut; 1 (100 g) Package; 7-10 Tbsp Cherries; cling film, baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 30

1 egg (Gr. M), 1 egg white (Gr. M)
150 g Flour
100 g cold butter/margarine
50 g + 125 g sugar
1 package Vanillin sugar
1 pinch salt, 150 g grated coconut
1 (100 g) Package
7-10 Tbsp Cherries
cling film, baking paper

Directions

1
Separate the egg. Knead flour, fat, 50 g sugar, vanillin sugar and 1 egg yolk. Wrap in foil and chill for approx. 1 hour
2
Roll out to a thickness of about 4 mm on a little flour. Cut out a total of about 30 circles with a circle cutter (approx. 6.5 cm Ø). Use a small circle cutter (approx. 2.5 cm Ø) to cut out small circles from the middle of the circles to form rings. Place rings on baking trays lined with baking paper. Continue processing the dough residues
3
For the macaroon mass, beat 2 egg whites and 1 pinch of salt until stiff. While stirring, pour in 125 g sugar. Beat the beaten egg whites until the sugar is completely dissolved. Fold in grated coconut
4
Pour the macaroon mixture into a piping bag with a large perforated spout and squirt onto the rings. Halve the cherries and cut into narrow strips. Decorate coconut rings with it. Bake in the preheated oven (electric cooker: 150 °C / convection oven: 125 °C / gas: level 1) for 20-30 minutes per tray. Allow to cool down