Rum Coconut Spirals

For the rum coconut spirals, preheat the oven to 200º C hot air.

Prepare the Parisian cream. Beat the eggs, sugar and salt until very foamy. The mixture should then be really thick so that it doesn’t flow apart when you add it. Gently fold in the sifted flour.

In a second bowl, mix a small amount of the mixture with cocoa and set aside.

Line a baking sheet with parchment paper. Pour the egg-sugar mixture into a piping bag and pipe cookies. Put the cocoa mixture in another piping bag and pipe the dark mixture on top of the light dough circles in a spiral. Bake for about 12 minutes.

Let the finished rum coconut spirals cool and stick 2 pieces together with the Paris cream. Around the cookies also attach Parisian cream and finally roll in coconut flakes.

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