Coconut Corners

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 32)

Ingredients

  • 300 grams flour
  • 1 teaspoon Baking powder
  • 100 g suar
  • 1 point vanilla sugar
  • 2 egg (s)
  • 125 g butter, chilled

For covering:

  • 5 tablespoon jam (orange jam)
  • 200 g butter or mararine
  • 200 g suar
  • 1 point vanilla sugar
  • 5 tablespoon water
  • 200 g desiccated coconut
  • 200 g hazelnuts, round
  • Couverture
Coconut Corners
Coconut Corners
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Instructions

  1. Prepare shortcrust pastry and refrigerate for 1 hour. Melt the butter, add sugar, vanilla sugar and water and bring everything to a boil. Stir grated coconut and nuts into the mixture and allow to cool.
  2. Roll out the dough on a greased baking sheet, prick several times with a fork and spread the orange jam on top. Spread the coconut mixture over it.
  3. Bake in a preheated oven at 200 ° C for about 30 minutes.
  4. Let the cake cool down a bit, then cut into triangles and dip the corners of the cooled in couverture and let dry.

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