Preparation

1. Preheat the oven to 180 degrees Celsius. Line a baking dish with greased parchment paper with a little butter.

2. In a small bowl sift together the flour and salt.

3. In a large bowl beat the egg whites with 1 tablespoon of sugar until you get a shiny and stable foam.

4. In a separate large bowl beat the yolks with . The cup of sugar until you get a light color and a thick texture, like on a cake night — about 5 minutes. Whisk in the lemon juice and vanilla extract.

5. Using a rubber spatula, gently fold the flour mixture into the egg yolk foam until a uniform batter is obtained. Fold the egg whites foam into the batter and mix until you get a uniform, airy and puffy batter.

6. Transfer the batter to a pastry bag with a round 1-diameter catheter. 1 cm, pipe 1012 cm long stripes on the baking paper and place in the oven for about 10 minutes, until the cookies are golden brown. Remove from the oven and let cool.

7. Dip each of the cookies until the middle in the melted chocolate and sprinkle chopped pistachios and coconut on the chocolate coating. Place on top of baking paper to cool. Before serving, sprinkle a little powdered sugar.