Pineapple Coconut Balls

First, line a baking sheet with parchment paper and preheat the stove to 180 degrees. Now a 5-minute biscuit is made and it works like this: Beat the eggs together with the water and the pinch of salt for 1 minute and within a further minute let the sugar slowly trickle in and beat for another 2 minutes until frothy. Then mix flour, cornstarch and baking powder in the 5th minute and fold in. Bake for about 10 minutes on the 2nd rail from the bottom. Turn out onto a wire rack to cool.

Cut the cooled biscuit into flakes and place in a large bowl. Cut the pineapple into small pieces and mix with the biscuit flakes. Whip the cream with the cream stiffener and vanilla sugar until stiff and also mix into the flake pineapple. Now is the time to add the rum or, if the children are also eating, the pineapple juice. Pour in enough so that the mixture does not get too dry, but also not too wet.

Form small balls and roll them in the coconut flakes. Then put it in the fridge and chill for at least 1 hour.

Tip 4: works well as finger food, as a dessert with an espresso or a picnic! Is also suitable for children's birthdays, but then without adding any rum!