Coconut cakes with caramel and a pinch of salt. Such a simple but beautiful treat!
Coconut cakes with caramel
12 cakes
1,5 egg white
100 g sugar
150 g shredded coconut
25 g plain flour
Caramel:
40 g soft caramels
20 ml heavy cream.
salt for the top
In a bowl whisk lightly together egg whites and sugar. Fold in coconut and flour. Form 12 balls out of the mixture and flatten them a bit on the baking tray lined with parchment papir. Use your thumb to make a deeper surface in the middle of each coconut cake. Bake the cakes in the oven at 175 degrees Celsius for about 10 minutes until golden. Cool down. Melt the caramels with the cream in a small saucepan until a smooth caramel consistency. Pour the hot caramel into the middle of the coconut cakes and sprinkle with some salt.
