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Small white chocolate and coconut cakes decorated with flowers
Recipe by A la Hass
Moist shortbread cookies flavored with vanilla and lemon, filled with a coconut cream and coated with colored white chocolate. Finished with glaze, grated coconut and small chocolate flowers. Ideal for Ramadan or Eid, presented in pretty decorative boxes.
MediumNorth AfricanServes 15
Printable version with shopping checklist
Source Video
1h
Prep
20m
Cook
10m
Cleanup
1h 30m
Total
Cost Breakdown
Total cost:$11.25
Per serving:$0.75
Critical Success Points
- • Achieve a non‑sticky but pliable shortbread dough
- • Do not over‑bake the shortbread (15 min at 180°C)
- • Melt white chocolate at low temperature to avoid scorching
- • Coat each cake uniformly with chocolate
- • Apply the glaze before rolling in coconut for optimal adhesion
Safety Warnings
- • Handle the hot oven (180°C) with kitchen gloves.
- • Melted chocolate is very hot; avoid splatters.
- • Use heat‑resistant utensils for the bain‑marie.
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