Coconut chocolate corners

Ingredients for 1 servings:

• 200 g butter or margarine
• 200 g sugar
• 250 g flour
• 4 egg yolks
• ½ pack of baking powder
• 3 tbsp cocoa
• 1 tbsp milk, if desired
• 200 g jelly (currant jelly)
• 4 egg whites
• 150 g sugar
• 200 g desiccated coconut
• 1 tsp cinnamon
• n. B. Chocolate coating

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious Christmas cookies

The dough ingredients should be at room temperature. Make a sponge mixture from them; if it’s too tough, add a little milk. Spread the finished dough evenly on a baking sheet lined with baking paper and bake for 15 minutes at 175°C (fan oven). Then let it cool slightly and spread with the blackcurrant jelly. In the meantime, beat the egg whites until stiff peaks form and then gradually add the sugar and cinnamon. Then fold in the desiccated coconut. Carefully spread this mixture over the blackcurrant jelly layer, which will now have dried out slightly. Bake in the oven at 130°C (fan oven) for approx. 20 minutes/let it dry. Once cooled, trim off any frayed edges, then cut the cake into even squares and then into triangles. Decorate with chocolate coating. Suitable photos will be uploaded!