Coconut Mountains

For the coconut mounds, beat the egg whites in a clean, grease-free bowl until very stiff. Carefully fold in the powdered sugar and coconut flakes and fill the mixture into a piping bag with a green star nozzle.

Pipe small mountains onto a baking tray lined with baking paper. Bake the coconut mountains at 170 °C for about 20 minutes. They should be only lightly browned.

Let the baked coconut mountains cool on a cake rack. In the meantime, melt and themper the chocolate coating. Coat the coconut mountains with it and let them dry.

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