Mix 75 g sugar with sugar beet syrup to “light brown sugar”. Cut cold, vegan butter into cubes.
¼ tbsp sugar beet syrup, 115 g vegan butter, 155 g fine sugar
Put both together with the rest of the sugar in a mixing bowl and mix for 40 seconds in the kitchen machine (with the flat mixer) at medium speed. Add grated coconut and mix for another 10 seconds.
155 g fine sugar, 150 g grated coconut
Add chocolate chips, flour, baking powder, salt, egg substitute, vanilla extract and cold water and stir for another 15 seconds until everything is well mixed.
100 g vegan chocolate drops, 220 g wheat flour, 1 tsp baking powder, ½ tsp coarse sea salt, 1 egg substitute, 2 tsp vanilla extract, 40 ml cold water
Dough in approx. Divide 100 g portions and shape them into a “rough” dough ball with your hands. Sprinkle with the remaining grated coconut and chopped pistachios. Then cool in the freezer in an airtight container for at least two hours.
15 g pistachios
Preheat the oven with a baking tray to 180 °C.
Place dough portions with enough spacing on the hot baking tray lined with baking paper and bake for 15-20 minutes (see tips above!). Then leave to cool on a cake rack.
Notes
If you don’t have egg substitute powder, you can also use a “linseed egg”. To do this, simply mix 1 tablespoon of ground flaxseed with 40 ml of water.