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Moist Coconut Triangles: the World's Best Recipe

Prep
1 hr 30 min
Bake
30 min
Total
2 hr
Makes
12

Ingredients

Shortcrust pastry

  • 5 tbsp70 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • ¼ cup50 ggranulated sugar
  • 1 cupall-purpose flourThe original says 120 without a unit, which means 120 g. In German recipes plain flour means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 1 to 2large egg yolks
  • pinchsalt

Coconut topping

  • 3 to 4large egg whites
  • ¾ cup plus 2 tbsp180 ggranulated sugar
  • 2 ¼ to 2 ½ cups180 to 200 gdesiccated coconutFinely shredded dried coconut without added sugar. In the US use unsweetened finely shredded coconut (not sweetened flaked coconut); in the UK, desiccated coconut.

You will also need

  • 3 to 4 tbspjamIn everyday German any jam, not only citrus marmalade. In the US use jam or preserves (seedless if you want a smooth spread); in the UK, jam (seedless if you want a smooth spread).
  • 1 ¾ oz50 gcouverture chocolatedark. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.

Method

Shortcrust pastry

  1. Knead all the ingredients into a smooth dough. If the dough is too dry, a splash of milk helps until everything comes together.

  2. Cover the dough and chill it for at least 60 minutes.

  3. Heat the egg whites, desiccated coconut & sugar in a saucepan to about 140°F (60°C), stirring constantly. Set the stove to medium heat at most and stir thoroughly. The texture becomes a little softer and creamier, but not runny.

    Let the mixture cool.

  4. Preheat the oven to 350°F (180°C) convection (fan). Line your pan with parchment paper.

  5. Flour your work surface and roll out the dough to the size of your pan. My pan is about 10 × 10 inches (25 × 25 cm).

    Prick the shortcrust all over with a fork so it doesn't form bubbles, and prebake it for about 10 minutes.

  6. Spread the jam evenly over the hot, prebaked shortcrust. Spread the coconut mixture evenly on top and bake for another 20 to 30 minutes, until everything is baked through and lightly golden.

  7. Let the coconut triangles cool completely. Then cut them into portions and decorate with melted chocolate.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/coconut-triangles/