Coconut biscuits (Alchuklma)

Ingredients

4 egg whites

1 / 23 cup grated coconut

1 / 4 teaspoon vanilla

1 scrambled egg

1 tablespoon butter

1 / 22 cup sugar powder

For garnish

     Dark chocolate liquid

     Nut, Krzmajafv, Pistachio

Way

- Heat oven to temperature 170 degrees Celsius.

- Beat egg whites in a water bath over low heat, using the hand paddle for about two minutes until it becomes an antenna, and then lifted away from the fire.

- Mixed with coconut, vanilla and gradually add to egg whites while still whipping.

- Add the scrambled eggs and volatile components using a wooden spoon.

- Add the butter, then add powdered sugar gradually while continuing to stir until the ingredients overlap.

- Line the oven with paper sheets butter, put the dough into pastry bag with a large party and a tapered body and the Rdat small distances apart.

- Placed a grain of nuts or dried cherries or peanuts in the middle, with light pressure until it sticks.

- Bake in the oven for 12 minutes or until golden color.

- Coconut biscuits left in the tin to cool, then dip one end in the chocolate liquid and placed in the sheet again, and leave to bond chocolate (TSH and strings of liquid chocolate).

- Lay biscuits coconut in a dish serving.