The first thing to do is to place the gelatin sheets inside a small bowl with a bit of water, to allow them to soak and soften.
Then, let 10 oz of butter reach room temperature, proceed to add 12 oz. Iberia Turbinado Sugar and start to stir and mix well.
Now add 3 eggs, one at the time, and be sure to blend each egg well into the dough before adding the other one.
Your dough at this point should be very loose, don’t worry.
Add the grated lemon peel and the vanilla vial.
Then add 35 oz. Flour and begin to knead with your hands.
When the dough begins to become firm, add 4 oz. Iberia Coconut Condensed Milk.
Finish to knead and let the dough rest for 2 hours in the fridge.
Mix the remaining Iberia Turbinado Sugar with 5 oz. Iberia Coconut Milk and the resting 17 oz. Iberia Coconut Condensed Milk, strain the gelatin and add it to our coconut mixture.
Mix and blend everything well, then pour the resulting liquid into small glasses and put to rest into the fridge for 3 hours.
This liquid will set and become gelatinous.
Cut small circles of cookie dough and cook them at 180°C until golden brown, then serve them topped with the coconut geleé.