John Myers
Ingredients for 95 servings:
- 200 g butter
- 200 g powdered sugar
- 1 pinch of salt
- 1 egg(s)
- 300 g flour
- 150 g desiccated coconut
- 50 g chocolate, white
- 50 g desiccated coconut
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Delicious, super sweet Easter cookies
Beat the butter with powdered sugar and salt until very creamy and stir in the egg. Mix the flour with the desiccated coconut and knead it into the butter mixture to form a firm dough. Chill for about 30 minutes. Roll out the dough to about 3 mm thick and cut out small lambs. Bake at 200°C for about 5-10 minutes until light yellow (no brown edges!). Let cool. Melt the white chocolate and spread the desiccated coconut on a plate. Brush the cooled lambs with a little chocolate and immediately press them into the desiccated coconut so that they stick to the chocolate. Carefully tap them off and let them dry. If you like, you can also paint a face on them with milk chocolate coating. Yields about 95 pieces.
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