This recipe is one of my favorites because it tastes really good; the downside is the work, as these cookies are a bit more elaborate. The reward is really delicious Christmas cookies and many compliments:
Extra tip: the pistachios can also just be chopped, which also tastes very good.
Read also: Recipe for coconut macaroons
Photo by Sabine, meinhaushalt.at
Preheat the oven to 150 °C (top and bottom heat).
Whip the egg whites with the lemon juice until stiff, preferably with a hand mixer.
Gradually add the sugar, vanilla sugar and salt and continue beating.
Combine the flour with the shredded coconut and add to the beaten egg-white mixture.
Using 2 spoons, place small mounds onto a baking tray lined with parchment paper.
Bake the trays in the preheated oven at 150 °C for 20 to 25 minutes.
Remove the cookies and let them cool on a rack.
Warm the jam in a water bath and spread it on half of the cookies, then place the other halves on top.
Now dip the edges in the pistachios and let dry overnight.
The pistachios can also simply be chopped; that tastes very good too.
Read more
