Kokosflöckchen

Name: Kokosflöckchen
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Universal
Ingredients: 150 g Desiccated coconut; 250 g Flour; 90.0 g Powdered sugar; 6.6 g Vanilla extract; 0.68 g Salt; 180 g Butter; For rolling:; 100 g Powdered sugar; 50.0 g Desiccated coconut; Optional:; 20.0 g Egg whites; 113 g Caramel toffees

🥄 🥄 🥄 🥄 🥄

These German cookies are similar to American coconut macaroons and are made with coconut flakes, flour, sugar and butter but without egg whites. They are shaped into small balls and rolled in coconut flakes and powdered sugar and baked in the oven until light brown on the outside. The texture is firm and crumbly rather than soft and chewy like a macaroon. Kokosflöckchen are often enjoyed during the Christmas season in Germany.

The non-traditional variation incorporates a toffee in the middle with the addition of a small amount of egg white to give a slightly softer texture that better matches the toffee.

Category: Cookies

Source: www.lecker.de

Equipment

Baking tray

Ingredients

For rolling:
	Desiccated coconut
	Flour
	Powdered sugar
	Vanilla extract
	Salt
	Butter
	Powdered sugar
	Desiccated coconut
Optional:
	Egg whites
	Caramel toffees

Instructions

Grind coconut flakes a little finer in a universal grinder. Lightly toast the in a pan without fat - the grated coconut should hardly take on any color. Allow to cool.

Knead the coconut flakes with flour, powdered sugar, vanilla pulp, salt and butter first with the dough hook of the mixer, then with your hands to a smooth dough. Form into a ball, cover and chill for approx. 1 hour.

Shape dough into 35-40 balls about the size of a cherry and place on two baking sheets lined with baking paper. Bake at 180°C (convection oven: 160°C) for about 10 minutes (one after the other; convection oven possible at the same time).

Mix powdered sugar with coconut flakes set aside in a deep dish. Remove the balls from the oven. Immediately turn in portions in the powdered sugar mixture and let cool.

Optional:

Add egg white to make the cookies easier to shape. Note that this will make the texture softer and more crumbly - to avoid this, add only enough to make the dough manageable. Also, cut some soft toffee candies into thirds and shape each cookie around a piece.