Illusion cakes / Cookies & cupcakes
Flat Coconut Christmas Trees
Two coconut triangles of different sizes overlap flat to form each fir tree. A fine touch of white chocolate suggests snow, with no erect tree or miniature decor.
Ten flat fir trees composed of two triangles, 10 parts / Mixture of whites and hand-crafted coconut
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
Dessert in this mood
Two coconut triangles of different sizes overlap flat to form each fir tree. A fine touch of white chocolate suggests snow, with no erect tree or miniature decor. The corresponding shaping and assembly are detailed in the steps.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
Preparation
- Preheat the oven to 175 °C and coat a baking tray.
- Mix the whites, sugar and vanilla without stirring. Add the coconut and let it hydrate for 5 minutes.
- Divide the mixture into ten portions, then divide each portion into two pieces, about two-thirds and one-third. Form on paper ten large triangles of 5 x 5 cm and ten small triangles of 3.5 x 3.5 cm, about 2 cm thick, with rounded corners. Space 3 cm.
- Cook the baking tray separately for 16 to 20 minutes at 175°C; remove the small triangles as soon as their edges brown. Cool completely on plate.
- Melt the white chocolate. Lay each large triangle flat on the serving plate, points upwards. Attach a small triangle on top, offset 1 cm towards the tip, with a small touch of chocolate; most remains supported by the large cookie. Spread a few touches of white chocolate on the edges like snow. Let it take 30 minutes. No trunks or toppers.
Preserve and Serve
4 days in airtight box in the cool and dry.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.
Other wishes for Christmas
Trompe-l'oeil / 50 min of preparation
Ginger Shortbread Mittens
The shortbread takes on a muffle silhouette, with integrated wide thumb and white cuff. A single dash of cocoa on the wrist suggests a seam.
Ingredients & method ↗
Trompe-l'oeil / 40 min of preparation
White Cinnamon Button Biscuits
Almond-cannelle cookies are round and white, with four small hollows formed before cooking to evoke large coat buttons.
Ingredients & method ↗
Trompe-l'oeil / 40 min of preparation
Spritz Door Wreaths
Small fluted rings dipped partially in chocolate become door crowns. Two candied orange dice form a flat knot at the base.
Ingredients & method ↗