Tata Tata! Here is another cookie recipe for this year. In addition to these wonderful angel eyes with nougat filling, there are also heavenly coconut corners with jam and shortcrust pastry on our cookie plate this year.
The coconut wedges are a great alternative to the classic nut wedges that are everywhere around Christmas time. I prepared the coconut mass the same way I did with the coconut macaroons last year. Happy baking!
Cooked/Baked today: Baking Coconut Wedges with Jam & Shortcrust Pastry
Preparation Time: 35 minutes
Category: Baking Recipes, Cookie Recipes, Sweets & More, Recipes with Coconut, Christmas Recipes, Traditional Christmas Cookie Recipes
Our Recipe rating:
Ingredients for about 40 Coconut Wedges:
- 300 grams flour
- 200 grams cold butter (cut in small pieces)
- 100 grams powdered sugar
- 1 egg yolk
- A pinch of salt
…for coconut mixture:
- 400 grams coconut flakes
- 1 can sweetened condensed milk (about 400 grams)
- 2 egg whites
- 1 sachet vanilla sugar
- A oinch of salt
- 150 grams red jam (here raspberry)
- 50 grams dark chocolate
Required kitchen gadgets, helper & preparations:
- Mixing bowl for shortcrust
- Baking sheet + baking paper
- Mixing bowl for coconut mixture
- Mixer for whipped egg whites
…for shortcrust coconut wedges with jam:
Preheat the oven to 160°C (convection) or 180°C (top/bottom heat). Line a baking sheet with parchment paper. Separate 2 eggs into yolk & egg white, here only one yolk & the egg whites are needed.
The other egg yolk is best used for another cookie recipe, such as these coconut stars with jam. Cut the cold butter into small cubes.
Next, put 300 grams of flour together with 1 egg yolk, 200 grams of cold butter, 100 grams of powdered sugar & a pinch of salt in a mixing bowl & knead with your hands to form a smooth dough. If the dough is too sticky, just add a little more flour. Then put the dough onto the prepared baking sheet & flatten it evenly with your hands up to the corners.
Now prick the dough several times with a fork & then spread 150 grams of red jam on it, set the baking tray aside for a moment. For the coconut mixture, put 2 egg whites, 1 sachet of vanilla sugar & a pinch of salt in a mixing bowl & beat until stiff with a mixer. Then gently stir in 400 grams of coconut flakes as well as 1 can of sweetened condensed milk & spread the coconut egg white mixture evenly on top of the shortcrust pastry.
Put the baking tray in the preheated oven & bake for about 20 minutes until the coconut mass starts to brown slightly. Take the baking tray out of the oven after about 20 minutes, cut the coconut shortcrust while it is still warm with a knife into strips, then into squares and finally diagonally into triangles & decorate with a little melted dark chocolate if necessary.
Allow the done coconut wedges to cool down completely and then serve them or store in a cookie tin. Have fun baking & Merry Christmas!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):