Coconut Orange Slices

Knead the salt, flour, lemon zest, powdered sugar, egg yolks and butter into a smooth dough. Put the dough in the refrigerator for at least half an hour. Preheat the oven to 180 C. Roll out the short pastry and place it on a baking tray. Prick with a fork and pre-bake for 10 minutes. Beat eggs and sugar until creamy. Add orange zest and juice and fold in the coconut. Spread the coconut mixture evenly on the pre-baked pastry sheet and bake on the middle rack for 30 to 40 min until golden brown. After cooling, cut into lozenges or cubes.

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