Ingredients
For the shortcrust dough
- 400 g plain flour
- 100 g icing sugar
- 100 g grated almonds
- 1 egg
- 280 g cold butter
For the coconut rum cookies
- 70 g butter
- 70 g sugar
- 60 g honey
- 190 g desiccated coconut
- 70 g sliced almonds
- 30 g STROH 80
- sour cherry jam
- chocolate icing
- sugar glaze
Preparation
- Knead all shortcrust dough ingredients with a stand mixer into a dough.
- Leave the dough to rest in cling film in the refrigerator for 1 to 2 hours.
- Briefly knead the dough. Afterward, roll it out to a size of 20 x 30 cm. Place dough on a baking sheet lined with parchment paper and dock it (prick it all over with a fork).
- Roast the desiccated coconut and sliced almonds in the oven for ca. 10 minutes at 190 °C until they are golden brown. If necessary, stir briefly and leave in the oven for another 5 minutes.
- Bake the shortcrust dough in the oven at 180 °C until golden brown (about 10 minutes).
- Meanwhile, heat the butter along with the sugar and honey. Add the desiccated coconut and sliced almonds and roast while stirring constantly.
- Remove from heat and douse with a dash of STROH.
- Thinly spread the sour cherry jam onto the shortcrust pastry. Spread the grated coconut mixture evenly on top. Bake for about 20 minutes at 180 °C.
- Once cooled, cut into pieces of the desired size and dip one half of each cookie in the chocolate icing or sugar glaze.
