Filled egg cookies

Now cut a corner of the freezer bag open.
Through this hole you can inject the cream on the cookies.

Prepare the eggs.
Fill a small bowl with liquid cream and another bowl with coconut rasp.
Put a plate ready for the finished cookies.

Now you're gonna dip a cookie in liquid cream first.

Turn around the cookie. (Attention: dip it only briefly, lie it in the cream for too long, then the cookie becomes too soft!)

Now you take out the cookie and let it drain off for a second.

Then place the arched side in the coconut rasp. Only the arched side receives the coconut rasp.

Now you put the coconut rasples with the straight side up on a plate.

Then spray the cream on each spot with a stick of mascarpone cream from the spray bag.

Alternatively, you can put the cream on it with a teaspoon.

Then a further cookie dips into cream, pans the vaulted top with coconut rasp and puts it on a prepared bottom.

The cookies are ready.

Now put it in the refrigerator for at least 1-2 hours.
They taste best (well pulled through) the next day. Then they are really juicy.

A delicious dessert or as a small cake dessert. Without baking the egg cookies are quickly prepared and children can help super.

You can also use only cream cheese for filling the cookies.
This variant is less luxuriant and tastes just as tasty.

We love to sprinkle the cookies with cinnamon afterwards. They also taste like a Christmas desert.? You can also make a dark cream with a teaspoon of kaba powder.