Recipe

Coconut Slices

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Ingredients

Short and crumble dough

Short pastry dough
500 g

to spread on top

Jam, apricot
150 g

Basic batter

KOKOSMAKRONEN 2X5 KG
1.000 g
Water
350 g

-- Decoration(suggestion):

KIDDY WHITE SOFTY/RSPO-SG
250 g
Desiccated coconut
50 g

Information

Total weight
2.300 g
Yield
40 Pieces

Production/Processing

Yield: 1 tray 60 x 20 cm

Method:
Pin out short pastry approx. 4 mm thick on a 60 x 20 cm tray and pre-bake until light brown. After cooling down, spread the apricot jam. Mix the Kokosmakronen-Mix with water and rest for 15 minutes.

After baking, cut in pieces 10x10cm, then again diagonally while still warm. After cooling, dip the sides in Kiddy White and dip in desiccated coconut.

Baking temperature: 190°C
Baking time: 25 - 30 minutes

The pastries benefits at a glance

  • a beautiful taste of coconut
  • extra long shelf life
Sales description:
Weight per piece:
85g
Storage:
dry
Shelf life:
min. 3 weeks