Allow fresh short dough to rest for 1 to 2 hours and then roll it out to a size of 20 x 30 cm. Place on a baking sheet lined with parchment paper and poke with a fork at regular intervals.

Oven-roast the grated coconut and shaved almonds golden brown for ca. 10 minutes at 190 °C. If necessary, stir briefly and leave in the oven for another 5 minutes.

Bake the short dough in the oven at 180 °C until golden brown (about 10 minutes). Meanwhile, heat the butter along with the sugar and honey. Add the grated coconut and shaved almonds and roast while stirring constantly. Remove from heat and douse with a healthy dash of rum.

Thinly spread the sour cherry marmalade onto the short dough and then spread the grated coconut mixture evenly on top. Bake for about 20 minutes at 180 °C. Once cooled, cut into pieces of the desired size and dip half of each in the chocolate icing or sugar glaze.

Basic recipe: shortcrust pastry


400 g plain flour

100 g icing sugar

100 g grated almonds

1 egg

280 g cold butter


Knead all ingredients into a dough in a kitchen machine. Knead only until the dough appears homogeneous. Then leave to rest in cling film in the refrigerator for 1 to 2 hours. Knead briefly before final processing so that the shortcrust pastry becomes pliable again.