Cream butter and sugar with the whisk of the hand mixer. Stir in the egg. Mix flour, salt and baking powder, knead in with the dough hooks of the hand mixer, add fruit mix at the end
Halve the dough and form into rolls. Form these into rectangular sticks (each approx. 2 x 4 cm wide) and wrap in foil. Chill for about 1 hour. Put the grated coconut on a board or tray, coat the sticks with egg white and turn them into the grated coconut. Refrigerate again for about 10 minutes
Cut the sticks into approx. 8 mm thick slices and spread them on 2-3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Remove the cookies, place them on a cake rack with the baking paper and let them cool down
waiting time approx. 1 1/4 hours