Cocossticks

For 30 pieces
  • 2 Egg white (size M), 1 pinch of salt
  • 125 g Sugar, 1 P. vanilla sugar
  • 175 g desiccated coconut
  • 100 g Dark chocolate couverture
  • 25-40 g acc. Pistachios, baking paper
50 minutes
lightly
1.
Beat the egg white and salt until stiff. While continuing to beat sugar and vanillin sugarSprinkle in and continue beating until the sugar has dissolved. Fold in desiccated coconut. With moistened hands, form rolls (approx. 4 cm long, 1.5 cm Ø) and place on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 8 minutes. Let cool down
2.
Roughly chop the couverture, melt in a hot water bath. Dip sticks with one end in couverture, then in pistachios. Drying
1 piece approx:
  • 60 kcal
  • 250 kJ
  • 1 g protein
  • 4 g fat
  • 5 g carbohydrates

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