Coconut snowballs

Ingredients for 1 servings:

• 250 g margarine
• 100 g powdered sugar
• 1 lemon(s) (organic), zest
• 250 g cornstarch
• 100 g flour
• 3 tbsp desiccated coconut
• 150 g powdered sugar
• 3 tbsp lemon juice
• n. B. Desiccated coconut for rolling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

unusual cookies without eggs, makes about 50 pieces

Place the softened margarine in a bowl. Add the powdered sugar, lemon zest, cornstarch, and flour. Knead everything with a hand mixer on the lowest speed. Chill the dough for at least 30 minutes. For the filling, heat 3 tablespoons of desiccated coconut in a dry pan until golden brown. Form the dough into logs (3 cm in diameter) and cut into slices approximately 1 cm thick. Fill each with 1/2 teaspoon of desiccated coconut and shape into balls. Place on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat, fan: 175°C) for 15 minutes. Allow the cookies to cool. Mix the powdered sugar and lemon juice until smooth and cover the balls with the glaze. Then roll in desiccated coconut and let dry.