Coconut Slices




Rating: 3.51 / 5.00 (78 Votes)


Total time: 1 hour

For the short pastry:









For the topping:







For coating:



Instructions:

Place all the ingredients for the shortcrust pastry in a bowl and mix with the dough hook or mix on a work surface and quickly work into a dough. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours. On a floured work surface or between two baking mats, roll out the dough to a thickness of 3 mm and cut into 5 bars, each 4 cm wide. Place on a prepared baking sheet and pre-bake in a preheated oven at 165 to 175 °C for about 6 minutes. Let cool and spread with jam. For the topping, beat egg whites with sugar and lemon juice until very stiff. Mix in coconut flakes with cornstarch. Fill the mixture into a piping bag with a nozzle and pipe onto the pre-baked short pastry strips. Bake in preheated oven at 165 to 175 °C for about 12 minutes until light. Cut into pieces of any size.

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