Coconut dome from Grandma's specialty baking book

Ingredients for 1 servings:

• 2 egg whites
• 140 g sugar
• 140 g desiccated coconut
• 2 tbsp vinegar
• 125 ml milk
• 40 g powdered sugar
• 10 g flour (grippy)
• 1 egg yolk
• 1 tbsp vanilla sugar (bourbon vanilla)
• 150 g butter
• 100 g powdered sugar
• 100 g dark chocolate coating
• 2 tbsp rum
• 2 wafers, 21cm (or 10 ready-made ones for coconut domes)
• 120 g dark chocolate coating
• 50 coconut fat (coconut oil)
• 50 g powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

is a bit time-consuming – but the effort is worth it

Preparation: Beat egg whites until stiff peaks form, gradually adding sugar. Toast coconut flakes until golden brown and fold into the warm mixture; mix in the vinegar. Place 6cm diameter cookie cutters on the baking sheet and fill each one 2/3 full with coconut mixture. Flatten slightly with a spoon. Tip: Dip cookie cutters repeatedly in cold water. Bake in a preheated oven on the middle rack at 150°C for about 35-40 minutes. Remove from the baking sheet and let cool. Filling: Bring the milk, sugar, flour, egg yolks, and vanilla sugar to a boil once, stirring constantly, then remove from the heat and let cool. Tip: Stir frequently while cooling. Beat the fat and sugar until fluffy, then stir in the cooled egg yolk mixture spoon by spoon with a mixer. Soften the chocolate, mix with the rum, and also add spoon by spoon to the fat, sugar, and egg yolk mixture. Everything should be at the same temperature so it doesn’t curdle! Cut out circles from the wafers using a 6cm diameter cookie cutter (or use ready-made coasters). Fill a piping bag with the filling and pipe the cream onto the wafers in circles. Place the coconut biscuits on top of the filling and press down lightly. Chill for about 15 minutes. Glaze: Soften the chocolate and coconut oil, stir in the sugar, and let cool slightly. Dip the coconut domes two-thirds full into the glaze and let them dry on a wire rack. The coconut domes can be stored in an airtight container in the refrigerator or cellar for about a week.