Kokoskuppel - Austrian coconut bites

Even my father loves them !!

Zutaten:

Zubereitung:

Preheat the oven to 150 degrees top and bottom heat.

Place the wafers on a baking tray with some space between them.

In a completely grease-free bowl, beat the egg whites with a pinch of salt until stiff.

Add the icing sugar and vanilla sugar and continue beating until the sugar has dissolved and the mixture is firm and glossy - similar to a pavlova.

Carefully fold in the coconut flakes without stirring the mixture for too long.

Using two teaspoons or a piping bag, pipe small portions of the mixture evenly onto the wafers.

Bake in a preheated oven at 150 degrees top and bottom heat for 15 to 18 minutes until the macaroons are golden brown.

After baking, carefully remove from the tray as the macaroons are still very tender immediately after baking.

For the cream cook 1/8 l of milk with 20 g of flour. Let this mixture cool, then add the soft butter and melted chocolate.

With a knife or a pastry bag put a layer of the cream on the bottom of the dome. Place a round of rice paper or a thin wafer on it by pressing lightly so that the cream spreads to the edge.

Let the cream cool in the fridge for one night. The next day melt the same amount butter and chocolate and dip the domes in, to cover the chocolate cream and the base of the coconut dome.

Place on baking paper and let set. Then keep them in the fridge or even in the freezer. It's perfect at tea time, especially when you have unexpected visitors and it's a wonderful gift!

Bon Appetit!