For the coconut-chocolate dough, make a dough with flour, butter, sugar, coconut oil, egg yolks, baking powder and rum. Let the dough rest in the refrigerator for one hour. Then cut out round cookies and bake at 175°C degrees for about 10 minutes. Let cool and assemble with Nutella. Dip the top in melted chocolate glaze and sprinkle the coconut-chocolate thalers with cocosette.
Preparation Tip:
Another variant is to dip the coconut-chocolate thalers in white instead of dark chocolate coating. Then the coconut sprinkles on it look especially nice.
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