Coconut egg cookies filled with mascarpone & cherries
Tender, cream-soaked egg cookies filled with creamy mascarpone and fruity sour cherries, rolled in aromatic coconut flakes – these little tartlets make an unforgettable flavor combination. They taste soft, creamy and fruity at the same time. Moreover, the coconut egg biscuits are very easy to prepare with few ingredients and no baking at all.
Servings 40 tartlets
Ingredients
- 400 g (homemade) egg cookies
- 200 g mascarpone
- approx. 200 g pickled sour cherries (drained weight)
- approx. 400 g cream
- approx. 150 g grated coconut
Instructions
- Spread mascarpone on the underside of all egg cookies.
- Take 2 egg cookies each and place a thoroughly dried pickled cherry on one of them on the side with mascarpone in the center. Place the second egg cookie with the mascarpone side on top of the first one with the sour cherry placed on it. Gently press the two egg cookies together so that they stick together. Repeat the same with all the egg cookies.
- Put cream in a small bowl and soak the double egg cookies filled with mascarpone and cherries in it, first from one outside and then from the other, about 30 seconds each.
- After dipping the double egg cookies in the cream, immediately roll them in coconut flakes.
- Refrigerate the filled coconut egg cookies for a few hours.
Notes
- Instead of pickled sour cherries, you can also use fresh raspberries for the filling.
- Thoroughly drain and dry the preserved sour cherries beforehand.
- Note the detailed tips and tricks for making the coconut egg cookies with mascarpone above in the post.