Summary
Ingredients
For the meringue topping:
For the dough:
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.