Coconut Snowball Cookies: Made With Oil Instead of Butter and Sandwiched With Chocolate Hazelnut Cream

Instructions

1. Crack the 2 eggs into a large bowl, add the 1/2 cup plus 1 tablespoon (120 g) sugar and the vanilla sugar. Whisk until foamy.

2. Slowly pour in the oil and mix it thoroughly into the egg mixture.

3. Add the flour mixed with the 1 teaspoon baking powder. Stir with a wooden spoon first, then knead by hand into a smooth, non-sticky dough.

4. Shape small balls from the dough (about the size of a walnut) and place them on a baking sheet lined with parchment paper.

5. Bake in a preheated oven at 350°F (180°C) for about 12 to 15 minutes. Watch them: they must stay pale and only turn slightly golden on the bottom.

6. Let the baked balls cool completely. Then spread a little chocolate hazelnut spread on the flat side of one ball and press a second ball onto it.

7. Pour the milk into a bowl. Quickly dip each sandwiched ball in the milk (do not leave it in for long, or it will fall apart) and roll it immediately in the shredded coconut.