Coconut thaler

For 40 pieces

• 2 protein (size M)
• 100 g Sugar
• 1 packet Vanillin sugar
• 125 g desiccated coconut
• 1 EL cornstarch
• 125 g Cherry jam
• baking paper

1.

Beat the egg whites until stiff, pour in the sugar and vanilla sugar. Approx. Continue beating for 5 minutes until the mass is glossy and the sugar has dissolved. Mix coconut flakes, except for 1 tablespoon, and starch, fold into the egg white mixture. Fill into a piping bag with a medium-sized perforated nozzle and squirt small tuffs onto 2 baking sheets lined with baking paper. Sprinkle half of the tuffs with the remaining desiccated coconut. Bake trays one after the other in a preheated oven (electric stove: 150 ° C / fan: 125 ° C / gas: level 1) for 15-20 minutes, allow to cool. Beat the jam until smooth. Put 1 blob on the underside of half of the tuffs. Place the other tuffs with the underside on top and press lightly. Store in a cool and dry place for 1-2 weeks

2.

Waiting time approx. 30 minutes