Chocolate – Coconut – Corners
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Beat the egg whites with the salt until stiff, drizzle in the sugar and keep stirring. Fold in the desiccated coconut.
- Mix the butter with the sugar and the egg yolks until frothy. Stir in vanilla sugar, cocoa and flour.
- Spread the dough on a baking sheet lined with baking paper.
- Spread the slightly warmed raspberry jam on the dough. Cover with the meringue and sprinkle with coconut.
- Bake in a preheated oven at 160 ° C for 40 - 50 minutes.
- Cut into corners while still hot and allow to cool on wire rack.
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