Coconut kisses

1.

Beat the egg whites with the whisk of the hand mixer until stiff. Sprinkle in sugar, vanilla sugar and salt. Add the lemon juice and beat to a thick, firm mass. Mix the flour and desiccated coconut and carefully fold into the whipped cream. Fill the mixture in two portions into a piping bag with a perforated nozzle (5 mm Ø) and squirt 100 small cookies onto 2 baking sheets lined with baking paper. Bake the trays one after the other in the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for 20-25 minutes. Take the cookies out of the oven, place on a wire rack and let cool down. Put 1/4 teaspoon of jam on each half of the cookies. Place the remaining cookies on top as a lid. Let the cookies dry for about 4 hours in a dry place. Then sprinkle the biscuits with pistachios or turn the jam rim in pistachios

2.

Wait approx. 4 hours. Photo: Först,