A modality that is gaining more and more ground, especially in homemade recipes, is that of coconut panellets. It simply consists of adding grated coconut to the classic mace, normally 50 grams of coconut for every 500 grams of marzipan.
We explain, step by step, how to convert the traditional panellet into a new classic: the coconut panellet.
Ingredients:
Marzipan:
- 250 g almond flour
- 250 g icing sugar
- 1 egg
- 50 g grated coconut
To decorate:
Elaboration:
- Mix the almond flour with the icing sugar, the egg and the grated coconut until you get a compact marzipan dough.
- Wrap the marzipan with plastic wrap and leave it in the refrigerator for 12 hours.
- The next day, form marzipan mountains of about 20 grams and cover them with grated coconut.
- Place them on a baking tray covered with aluminum or baking paper.
- Bake for about 7 minutes at 220ºC.
