For the coconut strips, knead all ingredients up to and including the eggnog into a nice shortcrust pastry. Let the dough rest in the refrigerator for at least half an hour.
Then fill the dough in portions into the baking press and spray flat strips on the baking tray lined with baking paper.
Bake the strips at 180 degrees, leave them light! Let the strips cool for about 8 minutes. Stick the cooled coconut strips together with jam and dip the ends in icing.
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