Take the puff pastry out of the refrigerator some time before processing or follow the instructions on the package. Cut the marzipan mixture into small pieces. Carefully heat the almond milk in a small saucepan and stir in the marzipan. Simmer gently and stir until a creamy mixture has formed. Sprinkle in the desiccated coconut and powdered sugar and stir.
Cut the puff pastry into 14 strips. Spread one strip thickly with the marzipan cream, place a second strip on top and press the ends down. Wrap the two strips with the mass around each other, some cream may ooze out of it, that`s not bad.
Place on a baking sheet and bake at 190-200 degrees for about 15-20 minutes so that the sticks are lightly browned. Let the finished sticks cool down.
Warm the couverture in a water bath. Mix the 50 g powdered sugar with a little lemon juice, dose carefully so that the icing does not become too runny! Brush the sticks with the icing and let them dry briefly, then dip the ends into the couverture and let them dry on a wire rack.
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