Summary

Ingredients

For the shortcrust pastry:

• 280 g flour
• 70 g powdered suar
• 140 g butter
• 1 egg (s)
• 150 g jelly, blackberry, for brushin

For covering:

• 4 egg whites
• 150 grams sugar
• 40 g cornstarch
• 120 g desiccated coconut

Print Recipe Pin Recipe

Instructions

1. Quickly knead the ingredients for the shortcrust pastry together and then put the dough in a cool place for about 30 minutes.
2. After cooling, roll out thinly on a baking sheet lined with baking paper. Pre-bake in the preheated oven at 180 degrees for about 10 minutes. Then brush evenly with the blackberry jelly.
3. For the topping, beat the egg whites until stiff. Let the sugar trickle in while continuing to beat and mix well. Mix the cornstarch and coconut flakes and fold in.
4. Pour this coconut mixture onto the pre-baked shortcrust pastry and smooth it out. Bake in the oven for another 15 minutes.
5. Cut the moons while still warm with a round biscuit cutter (diameter approx. 4 cm) and then let them cool down well.
6. Makes about 80 pieces.
7. Tip: Instead of blackberry jelly, you can of course use another type of fruit - e.g. currant jelly, raspberry jelly, orange jelly,