Coconut Chick Cookies

For the coconut chick cookies, knead a shortcrust dough from the two flours, the Alsana and the sugar, the pinch of salt and the egg and the yolk.

Let the dough rest a bit, roll it out to about 4 mm thick and cut out chicks. Place the chicks on a greased or baking paper-covered tray and bake at 170 degrees for about 12 minutes.

Spread cooled cookies with slightly warmed coconut nougat, finish decorating with the sugar pearl eye and coconut sprinkles.

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