Coconut Cookies

Sift flour with baking powder and make a well in the center. Add sugar, vanilla sugar and egg yolks and mix with part of the flour to form a thick paste. Cut margarine into pieces, put on the porridge, cover with flour and quickly knead into a smooth dough. Chill for 1/2 hour. Roll out the dough to the thickness of the back of a knife and cut out discs with two different sized molds (diameter 4.5 and 3 cm). Place the larger disks on a baking sheet lined with parchment paper. For the topping, beat the egg whites until stiff (test with a knife). Gradually fold in sugar and coconut flakes. Using 2 teaspoons, place the coconut mixture in mounds on the dough cookies and place a small dough cookie diagonally on top of each. Beat the egg yolk and milk and brush the small dough cookies with it. Bake in the preheated oven at 175 °C for approx. 10 – 15 minutes.

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