Summary

Ingredients

• 250 g mararine
• 100 g powdered suar
• 1 lemon (s) (organic), the zest it
• 250 g cornstarch
• 100 g flour

For the filling:

• 3 tablespoon desiccated coconut

For the cast:

• 150 g powdered suar
• 3 tablespoon lemon juice
• Desiccated coconut for rolling

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Instructions

1. Put the soft margarine in a bowl. Top with powdered sugar, lemon zest, cornstarch and flour. Knead everything with a hand mixer on the lowest setting. Chill the dough for at least 30 minutes.
2. For the filling, let 3 tablespoons of desiccated coconut turn golden yellow in a pan without fat. Shape the dough into rolls (3 cm diameter) and cut into approx. 1 cm thick slices. Fill each with 1/2 teaspoon of desiccated coconut and shape into balls.
3. Place on a baking sheet lined with baking paper. Bake in a preheated oven at 200 ° C (top / bottom heat, convection: 175 ° C) for 15 minutes.
4. Let the cookies cool down. Mix the powdered sugar and lemon juice until smooth and cover the balls with the icing. Then roll in desiccated coconut and let dry.