Easter Lamb in Coconut Skin

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

150 g butter
50 g powdered suar
250 g flour
2 tablespoon water

For covering:

3 egg whites
150 grams sugar
150 g desiccated coconut

Instructions

For the dough, stir the butter with the powdered sugar until frothy. Add the flour and stir in the water, then gather the dough with your hands, shape into a ball and wrap in cling film. Chill for at least 1 hour.
For the topping, beat the egg whites with a pinch of salt until stiff, then gradually pour in the sugar and keep beating until the mixture solidifies again. Then fold in the desiccated coconut.
Heat the oven to 180 ° C top / bottom heat or 160 ° C circulating air.
Roll out the well-chilled dough between two layers of foil, about 3 mm thick. Now cut out lambs and place them on baking sheets lined with baking paper. Spread the coconut mixture on the lamb so that the dough is covered as completely as possible. Bake for 10-12 minutes until golden, but do not brown too much.
With convection you can also bake both trays at the same time!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.