Summary

Ingredients

• 250 g cream quark
• 200 g desiccated coconut
• 80 g butter
• 100 g hazelnuts, round
• 50 g spelled flour, whole rain or white or wheat flour
• 200 g raw cane suar or white suar
• 0.5 teaspoon ½ baking powder
• some vanilla powder or vanilla sugar or vanilla sugar
• 3 egg (s)

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Instructions

1. Melt the butter, then put all the ingredients except the sugar in a large bowl and mix thoroughly. Add sugar as needed until the dough has the desired sweetness (200 g is only a rough guideline, as everyone has a different idea of how sweet it should be with sweet pastries).
2. Line 2 baking sheets with parchment paper, then use a spoon to place small heaps of the dough on the parchment paper. Bake at 180 ° C for about 20-25 minutes, until the piles turn a light brownish color.