John Myers
Ingredients for 1 servings:
- 1 egg(s)
- 160 g sugar
- 8 tbsp coffee, boiled
- 250 g flour
- 320 g coconut oil, melted, cooled
- 500 g powdered sugar
- 12 tbsp milk
- some cocoa
- n. B. Rum flavor
- 1 bag of desiccated coconut
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
my favorite Christmas cookies, a recipe from my grandma
Make a batter from the first four ingredients. The batter will be quite firm, but it should be. Spread it onto a baking sheet lined with baking paper and bake at 180°C for approximately 20-25 minutes. The “cake” shouldn’t brown during baking. Remove the baking sheet from the oven and let the cake cool. Then cut into small, bite-sized pieces. Mix the remaining ingredients to make a glaze. Dip the cake pieces into the chocolate glaze (I always do this with a chocolate fork) and immediately roll them in the desiccated coconut. Place them on a wire rack or similar surface and wait until the glaze has set. Then you can place the coconut slices in a sealable container. The slices need to sit for a few days; only then will they taste delicious and, above all, become soft. I loved these coconut slices as a child.
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