- puree passion fruit - 1/2 cup (for filling :)
- lemon juice - 5.5 st. spoons
- sugar - 1/2 cup
- salt - 1 pinch
- cornstarch - 2 Art. spoons
- large egg yolk - 2 pieces
- butter - 1/4 cup
- flour - 1/2 cup (For cookies :)
- baking powder - 1/2 teaspoons
- salt - 1/8 teaspoons
- butter - 1/4 cup
- granulated sugar - 1/3 Glass
- big egg - 1 piece
- extract of vanilla - 1/2 teaspoonfuls
- of coconut chips - 140 Grams
Make a stuffing. Heat the passion fruit puree, lemon juice, sugar, salt and starch in a medium saucepan over medium heat. Slowly add egg yolks, whisking whiskers. Cook, constantly whisking until the mass thickens. Remove from heat. Add oil, stir. Pour the mass through a fine sieve into a bowl. Cover with a plastic wrap and put in the refrigerator for 2 hours. Make a cookie. Mix the flour, baking powder and salt in a bowl. Mix the oil and sugar in the mixer at medium-high speed, about 2 minutes. Add the egg and vanilla. Reduce the speed and gradually add a mixture of flour. Add the coconut shavings. Divide the dough into 2 parts, wrap each with plastic wrap and put in the refrigerator for 30 minutes. Preheat the oven to 190 degrees. On a lightly floured surface, roll out one piece of dough 6 mm thick. Using a cookie cutter, cut out the circles and place on a baking sheet. Repeat with the second part of the test. Put in the refrigerator for 15 minutes. Bake until the edges of the cookies are golden, from 8 to 10 minutes. Allow to cool completely. Put the filling in a pastry bag with a round tip. Give out the filling on the flat side of the pastry and cover with the top half of the pastry. Before serving, sprinkle the cookies with powdered sugar.
Servings: 36