30 min
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Basque cuisine
Allergens
Eggs
Eggs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Grated coconut 0.036 kg
Sugar 0.021 kg
Glucose 0.021 kg
Eggs 0.357 ud
Pasteurised egg yolk 0.011 kg
Glucose 0.003 kg
Elaboration
  • Mix the coconut, the sugar and the glucose. Stir until the glucose has blended all the ingredients well together.
  • Add the eggs and mix.
  • Make balls with the mixture of approximately 15 g.
  • Put the ingredients (sugar and egg glaze) in the bain-marie. It is important to control the temperature as if the temperature is very high the mixture will curdle.
  • Bain Marie the balls and leave on a sheet with baking paper.
  • Bake on double tray at 230 ºC for approximately 10 minutes or until golden in colour.
  • Once the pieces are tempered, with the help of a brush, shine with the sugar and egg glaze.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 0.3 g
Monounsaturated fatty acids 0.39 g
Polyunsaturated fatty acids 0.17 g
Cholesterol 42.64 mg
Calcium 5.64 mg
Iron 0.22 mg
Zinc 0.15 mg
Vitamin A 20.69 ug
Vitamin C 0.0 g
Folic acid 5.21 ug
Salt (Sodium) 13.57 mg
Sugars 10.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.