Coconut Sticks

For the coconut sticks, knead together thea, powdered sugar, egg, flour, rum and milk. Then let the dough rest for 2 hours and turn through a meat grinder.

Cut the Stangerl into approx. 5 cm lengths and bake at 170 degrees for approx. 10 minutes. Fill the stangerl with currant jam and dip them in chocolate glaze and turn them in coconut.

Allow the coconut stangerl to dry.

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