Coconut Crunchy Pearls

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 175 ° C. Mix the butter, sugar and vanilla sugar until frothy. Add the egg and stir vigorously until the sugar has dissolved. Mix the flour with the baking powder and the salt, stir into the sugar-egg mixture spoon by spoon. Mix in the desiccated coconut, then fold in the corn flakes.
Line a baking sheet with parchment paper. Dip two teaspoons in cold water, use them to cut off some dough and shape into an oval. Place them on the baking sheet at a large distance from each other (the cookies will rise quite a bit!)
Bake in the oven on the middle rack for 8 minutes until golden brown (top / bottom heat: approx. 175 ° C, gas: level 2). Allow to cool on the baking sheet for about 1 minute, place on a wire rack. Process the rest of the dough into cookies.
Depending on how big the dough ovals are - you get a corresponding amount. On average, you can expect around 25-30 biscuits. I always take twice the amount myself, as the bag of desiccated coconut usually weighs 200 g and the biscuits are quick to make.
They will be very crispy afterwards. The longer they lie in a cookie jar, the softer they become - but they still taste great!
If necessary, the cornflakes can be crumbled in a freezer bag beforehand (not too small). This way you can process the dough better. After cooling, coat the coconut crispy with a little white couverture and sprinkle with coconut flakes.

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