The cookies should rest in a sealed tin for 24 hours after production so that they become nice and soft. Immediately after baking, they are more of the cookie monster - biscuit variant. I also use coarse raw cane sugar, which has a better flavor than white sugar.
How to start: Beat butter or margarine with sugar until frothy. Gradually stir in the vanilla sugar and 2 large eggs. The walnuts, desiccated coconut, flour, mixed with baking powder and baking soda, and finally the coconut milk (of which you leave about 4 tablespoon for the topping) gradually stir in. The rather soft dough in a piping bag with a large or without a nozzle. Depending on whether the biscuits are to be large or small, sprinkle hazelnut to walnut-sized dots with sufficient space (they will be about twice as wide) onto the baking sheet lined with baking paper.
Bake at 180 degrees solo hot air (hot air + top / bottom heat) depending on size for 10 - 12 minutes on the 2nd rack from above.
Mix the powdered sugar with some of the retained coconut milk to a viscous glaze and spread it on the cooled biscuits. Let it dry briefly and then leave it to rest in a can, tightly closed, for 24 hours (important so that it becomes soft).
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