Banana Coconut Cream with Coconut Almond Cookies

For the Banana Coconut Cream with Coconut Almond Cookies, first mash bananas with a fork for the cream. Gradually stir in coconut milk, melted chocolate and Kotányi VEGGY Sweet. Pour into bowls or small glasses and refrigerate for at least 6 hours.

For the cookies, beat egg whites with sugar and lemon juice in a mixing bowl over steam at about 50 °C (not warmer) with a whisk until foamy. Then beat with a mixer until cold. When the snow has cooled and is nice and stiff, mix in the mixture of shredded coconut, almonds, flour and lemon zest until well blended.

Using a piping bag and a larger, smooth nozzle, pipe cookies about 7 mm thick and 5 cm in diameter onto the baking paper. Bake in a preheated oven at 170 °C for about 15-20 minutes. The cookies should only have a slight coloration and are still a little soft on the inside when warm.

Serve banana-coconut cream with coconut-almond cookies.

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