Summary

Ingredients

For the dough:

• 250 g flour
• 125 g butter
• 3 egg yolks
• 70 g suar
• 1 teaspoon tartar baking powder
• Flour for the work surface

For covering:

• 200 g desiccated coconut
• 150 grams sugar
• 1 packet vanilla sugar
• 3 egg whites
• jelly (currant jelly)
• Sugar sprinkles, colorful
• powdered sugar

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Instructions

1. Put the flour, baking powder, sugar, butter and egg yolk in a bowl and use the dough hook of the mixer to make a smooth dough. Shape the dough into a ball and refrigerate for half an hour.
2. Beat the egg whites very stiffly, stir in the sugar, stirring constantly, and beat until the mixture is glossy. Fold in the desiccated coconut and set aside the macaroon mixture.
3. Remove half of the dough and roll it out on the lightly floured work surface. Cut out round cookies and place on a baking sheet lined with baking paper. Put a teaspoon of the macaroon mixture on each cookie. Press a small recess in the middle with the handle of a wooden spoon. Put a small blob of jelly in this recess and sprinkle thinly with sugar sprinkles all around. Only sprinkle the sugar sprinkles very thinly. Do the same with the second half of the dough until everything is used up.
4. Put the trays in the oven preheated to 175 ° C top / bottom heat (convection: 150 ° C) and bake for 12 minutes. The macaroon mixture should be lightly browned. After cooling, dust the biscuits thinly with powdered sugar. The recipe makes about 25 cookies, depending on the size of the cookie cutter.