Coconut Keypops

There are two (known to me) ways to make keypops. The first method is more time consuming. You need to bake a biscuit, grind it in a blender, mix the resulting crumb with the liquid part (condensed milk, sour cream, cream, curd cheese ...), roll up even balls, put them on sticks, dip in the glaze, sprinkle with something beautiful, stick where - and leave to dry. There is another way. This is when in special silicone molds or electrical devices, like waffle irons, ready-made balls are immediately baked, which are placed on sticks, then dipped in glaze and decorated. This recipe is prepared this way.

Ingredients

• 80 g natural yoghurt
• 40 g butter, melted
• 70 g sugar
• 1 large egg
• 1.5 tsp yeast
• 95 g flour
• 35 g coconut flakes
• chocolate bar for icing (or ready-made confectionery icing)

Directions

1. Preheat oven to 190 degrees. Using a mixer, beat the yogurt, butter, sugar and egg in a bowl.
2. Add the sifted yeast flour and coconut, and then continue beating until smooth.
3. Using a teaspoon, fill the hemispheres of the mold base to the brim and insert the lid.
4. Bake the keypops in the oven for 15 minutes at 190 degrees until they rise. Remove them from the oven and let cool for a few minutes before removing from the mold.
5. Insert sticks into each cake-pop, after dipping the tip into melted chocolate (you can melt 1 square of chocolate in the microwave)
6. Glaze. Melt the chocolate in a water bath. Using a spatula, apply the chocolate to the cake pops. If you dip them, then the chocolate layer will be unnecessarily thick. Decorate with sprinkles, if desired.
7. Place in the refrigerator for 30 minutes with lids in the holes (if provided), or in a wide bowl filled with granulated sugar.