John Myers
Vanilla Shortbread Biscuits Wrapped in Coconut
The perfect vanilla shortbread biscuits wrapped in coconut recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 250 gr Butter
- 175 gr Powdered sugar
- Pulp of a vanilla pod
- 400 gr Flour
- 50 gr Desiccated coconut
- 25 gr Apricot jelly
- 25 gr Currant jelly
- 1 Knead the egg, butter, powdered sugar, vanilla pulp and the flour. Wrap the dough in cling film and refrigerate for an hour.
- Roll the dough into balls (approx. 3 cm in size). Whisk 1 egg. Roll the balls first in egg, then in desiccated coconut. Place the balls on the baking sheets lined with baking paper. Press a hollow in the middle (I used a wooden spoon, but be careful not to pierce the dough all the way through). Bake in the preheated oven at 175 ° C with top / bottom heat for 10-12 minutes.
- Heat each jelly and pour it into the hole (with an espresso spoon was great) and let it cool down
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