These are my first coconut snails. They taste good, but I still have to practice my looks. I'm not the filigree type.
Preparation 2: Put the flour, yeast, butter, sugar, salt and eggs in a bowl. Knead the milk and everything into a smooth dough. Cover and let the dough rise in a warm place for about 30 minutes.
3rd filling: Mix the coconut flakes with the liqueur, cocoa, sugar, egg and milk until smooth. Let the whole swell for about 20 minutes.
Roll out the dough on a floured work surface to a size of approx. 50x50.
Spread the filling evenly on top, roll up and cut into approx. 2 cm thick slices.
Place a little further apart on baking sheets lined with baking paper and gently press flat with moistened fingers.
Cover and let rise in a warm place for approx. 45 minutes.
Then bake in an oven preheated to 190 degrees for about 15 minutes.
For the glaze, mix the water-rum-mix with the powdered sugar and brush the snails while they are still warm.