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Coconut wedges

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Ingredients for 32 servings:

  • 300 g flour
  • 1 tsp baking powder
  • 100 g sugar
  • 1 tbsp vanilla sugar
  • 2 eggs
  • 125 g butter, chilled
  • 5 tbsp jam (orange jam)
  • 200 g butter or margarine
  • 200 g sugar
  • 1 tbsp vanilla sugar
  • 5 tbsp water
  • 200 g desiccated coconut
  • 200 g hazelnuts, ground
  • Chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Prepare the shortcrust pastry and chill for 1 hour. Melt the butter, add the sugar, vanilla sugar, and water, and bring everything to a boil. Stir the desiccated coconut and nuts into the mixture and let it cool. Roll out the dough on a greased baking sheet, prick it several times with a fork, and spread the orange marmalade on top. Spread the coconut mixture over it. Bake in a preheated oven at 200°C for about 30 minutes. Let the cake cool slightly, then cut into triangles. Once cooled, dip the corners in chocolate and let them dry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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