Coconut Dome from Grandmother`s Specialty Baking Book
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg whites
- 140 g suar
- 140 g desiccated coconut
- 2 tablespoon vinegar
For the filling:
- 125 ml milk
- 40 g powdered suar
- 10 g flour, (handy)
- 1 egg yolk
- 1 point vanilla sugar, (Bourbon vanilla)
- 150 g butter
- 100 g powdered suar
- 100 g couverture, dark (chocolate)
- 2 tablespoon rum
- 2 wafers, 1cm (or 10 pieces ready-made for coconut domes)
For the glaze:
- 120 g chocolate couverture, dark
- 50 coconut fat, (coconut oil)
- 50 g powdered suar
Print Recipe
Pin Recipe Instructions
- Preparation:
- Beat the egg whites into firm snow, gradually add the sugar. Roast the coconut until golden brown and fold it under the snow while it is still warm; Mix in the vinegar.
- Place a 6cm diameter cookie cutter on the tray and fill 2/3 of each with coconut mixture. Spread a little flat with a spoon.
- Tip: Always dip the cookie cutter in cold water.
- Bake in the preheated oven on the middle rack at 150 degrees for about 35-40 minutes. Remove from the baking sheet and let cool down.
- Filling:
- Bring the milk, sugar, flour, yolk and vanilla sugar to the boil once, stirring constantly, remove from the heat and allow to cool.
- Tip: stir more often while cooling down.
- Mix in the fat and sugar until foamy, stir in the cooled yolk mixture spoon by spoon with the mixer. Soften the chocolate, mix it with the rum and add a spoonful to the fat, sugar and yolk mixture. Everything should have the same temperature so that it doesn`t curdle!
- Cut circles out of the wafers with a 6cm diameter cookie cutter (or use a pre-made saucer). Fill into a piping bag with a smooth nozzle and pour the cream onto the wafer slices in a circle.
- Place coconut cookies on top of the filling and press down a little. Chill for about 15 minutes.
- Glaze:
- Soften the couverture (chocolate) and coconut oil (coconut fat), stir in the sugar and let cool a little. Dip coconut domes 2/3 in the glaze and let dry on a rack.
- The coconut domes can be stored in a fresh-keeping container in the refrigerator or cellar for approx. 1 week.
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