Summary

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

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Instructions

1. Preparation:
2. 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.
3. 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.
4. Tip: Always dip the cookie cutter in cold water.
5. 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.
6. Filling:
7. Bring the milk, sugar, flour, yolk and vanilla sugar to the boil once, stirring constantly, remove from the heat and allow to cool.
8. Tip: stir more often while cooling down.
9. 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!
10. 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.
11. Place coconut cookies on top of the filling and press down a little. Chill for about 15 minutes.
12. Glaze:
13. 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.
14. The coconut domes can be stored in a fresh-keeping container in the refrigerator or cellar for approx. 1 week.