Coconut slices

Ingredients for 1 servings:

• 200 g protein
• 250 g powdered sugar
• 200 g desiccated coconut
• 50 g flour, ( 405 )
• 1 lemon juice
• 100 g cake icing
• 300 g flour (405) for shortcrust pastry
• 200 g butter, for shortcrust pastry
• 100 g sugar, for shortcrust pastry
• 1 tbsp vanilla sugar, for shortcrust pastry
• 1 lemon(s) (the zest of an unpeeled one) for shortcrust pastry

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Protein utilization, not only at Christmas, makes about 30 pieces

Knead the flour, sugar, butter, and flavorings into a shortcrust pastry and chill. Roll out the shortcrust pastry into 3 thin strips, each 8 cm wide x the length of the baking sheet. Bake the strips at 180°C (approximately 2/3 full). Beat the egg whites with sifted powdered sugar until stiff peaks form. Gradually add the powdered sugar. Mix the desiccated coconut with the flour and gently fold in the lemon juice. Spread the egg whites onto the baked shortcrust pastry strips (or pipe them on with a piping bag). Bake at approximately 150°C (300°F) for about 30 minutes. Once cooled, cut into 3-4 cm wide pieces and dip the cut sides in the cake glaze.