Chocolate – Coconut – Corners

Summary

Ingredients

For the meringue topping:

• 6 egg whites
• 1 pinch (s) salt
• 150 grams sugar
• 200 g desiccated coconut

For the dough:

• 150 g butter
• 150 grams sugar
• 6 egg yolks
• 1 packet vanilla sugar
• 250 g flour
• 2 tablespoon cocoa powder
• 1 jar jam, (raspberry or strawberry)
• 50 g desiccated coconut

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Instructions

1. Beat the egg whites with the salt until stiff, drizzle in the sugar and keep stirring. Fold in the desiccated coconut.
2. Mix the butter with the sugar and the egg yolks until frothy. Stir in vanilla sugar, cocoa and flour.
3. Spread the dough on a baking sheet lined with baking paper.
4. Spread the slightly warmed raspberry jam on the dough. Cover with the meringue and sprinkle with coconut.
5. Bake in a preheated oven at 160 ° C for 40 - 50 minutes.
6. Cut into corners while still hot and allow to cool on wire rack.