Coconut Cookies: A Classic That Always Delights | Easy & Without Whipped Cream | 10-Minute Recipe

Ingredients for about 25 Cookies
(preferably double the amount for about 50 cookies)
Filling
1 cup (200 ml) sour cream
1 cup (250 g) quark
2 tablespoons sugar
1 packet vanilla sugar
Additionally
1 packet of ladyfinger cookies
1-2 cups milk
1 packet of shredded coconut
Preparation
In a bowl, mix the sour cream, quark, sugar, and vanilla sugar well until a homogeneous mixture forms.
Dip the ladyfinger cookies in a shallow dish with milk, so they are lightly moistened but not too soft.
Fill half of the milk-dipped ladyfinger cookies with the sour cream-quark filling using a piping bag.
Dip the other cookies in milk and place them on top to create small sandwiches.
Carefully roll the finished cookie sandwiches in a bowl of shredded coconut until they are coated all around.
Sprinkle a baking sheet or plate with shredded coconut and place the coconut cookies on it to prevent sticking. Refrigerate overnight to allow them to set and soften.
The coconut cookies will be super soft and not too sweet after setting. They are perfect as a snack or for coffee gatherings.
Enjoy your meal!
Music: Hip Hop Christmas - Twin Musicom