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
Print Recipe
Pin Recipe 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!
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