Summary

Ingredients

For the dough:

• 180 g spelled flour, type 1050
• 90 g raw cane suar
• 75 g coconut oil
• 50 ml water
• 1 teaspoon, heaped tartar baking powder
• 1 lemon (s), organic, including the zest
• 1 pinch (s) sea salt
• 0.5 teaspoon ½ vanilla, real, ground
• 100 g desiccated coconut

For decoration:

• 75 g powdered suar, made from raw cane suar
• 1 ½ tablespoon lemon juice, freshly squeezed
• 20 g desiccated coconut

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Instructions

1. Briefly grind the coconut flakes for the dough in a mixer (e.g. moulinette) a little finer. Melt the coconut oil. Process coconut flakes and coconut oil with the remaining dough ingredients to form a smooth dough (mixer with dough hook) and place the dough in the refrigerator for about 1 hour, wrapped in cling film.
2. Then roll out the dough to a thickness of approx. 0.5 cm. I always do this between a layer of baking paper (below) and the cling film (above) that I used to wrap the dough. Hearts out of the dough and place them on 2 baking sheets lined with baking paper. You can put the cookies close to each other because they don`t run apart.
3. Then bake the trays one after the other at 180 ° C bottom and top heat on the middle rack for approx. 10 minutes until light brown (however, make the baking time dependent on your own oven!). Then let the cookies cool down on a wire rack.
4. Mix a thick icing from powdered sugar and lemon juice and brush the cookies with the help of a baking brush and sprinkle the still wet icing with a little coconut flakes, best of all, brush only 4 cookies with the icing, sprinkle coconut flakes over them and then decorate the next 4 cookies until they are all Cookies are used up.
5. Let the casting dry well and then store the cookies tightly closed in a cool, dry place.
6. The indicated amount is enough for 60-65 cookies.