coconut corners

1.

Mix the flour and baking powder. Add 60 g sugar, 1 packet of vanilla sugar, salt, egg and 125 g butter and knead into a smooth shortcrust pastry using the dough hook of the hand mixer. Wrap in foil and refrigerate for about 30 minutes. Roughly chop the walnuts. Put 200 g butter, 200 g sugar and 2 sachets of vanilla sugar in a saucepan and melt. Add the cream and bring to the boil briefly. Stir in nuts and desiccated coconut, allow to cool a little. Roll out the shortcrust pastry on a greased, flour-dusted baking sheet (32 x 38 cm) and brush with jam. Spread the coconut mixture on top. In the preheated oven, 2. Bake the rails from below (electric oven: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Take out and let cool down almost completely. First cut the slightly lukewarm cake into squares (approx. 8 x 8 cm), then halve diagonally / cut into triangles. Let the corners cool down well. Melt the couverture in a warm water bath. Dip coconut corners with 2 corners each in the couverture. Place on baking paper and allow to dry

2.

Wait 2 hours. Photo: Först,