John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 400 g flour
- 125 g sugar, very fine
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 m.-sized egg(s)
- 2 tbsp cocoa powder
- 200 g marzipan paste
- 50 g powdered sugar
- 75 g desiccated coconut
- 1 tbsp coconut syrup
- 25 g butter, soft
- 100 g white chocolate
- 25 g coconut oil
- 3 tbsp desiccated coconut
- possibly coconut chips
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes
Knead the dough ingredients thoroughly, flatten them (I always divide them into two portions), wrap them in cling film, and let them rest in the refrigerator for at least 30 minutes. In the meantime, you can also prepare the coconut marzipan. To do this, grind the desiccated coconut in a food processor until finer. Coarsely grate the marzipan (this works better if the marzipan has been chilled beforehand) and knead it well with all the other ingredients. Roll out the chocolate dough on a lightly floured surface to a thickness of about 3 mm. Cut out round cookies (cookie cutters with as few corners as possible are best) and bake in a preheated oven at about 180°C (top/bottom heat) for about 12 minutes (use your own oven’s experience!). Let the finished cookies cool. Melt the white chocolate with the coconut oil. Roll out the coconut marzipan very thinly and cut out with cookie cutters, just like the chocolate cookies. Always sandwich two chocolate cookies with one marzipan cookie. To do this, put a dollop of melted chocolate on each chocolate cookie and use it to “glue” the coconut marzipan to the cookie. Pour the remaining melted chocolate into a freezer bag, cut off a corner, and decorate the cookies in lines. Sprinkle with desiccated coconut and let it dry. You can also use coconut chips instead of desiccated coconut for decoration.
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