For the eggnog cookies, mix the coconut flakes with eggnog and let stand in the refrigerator for about 30 minutes. Melt the white Lindt chocolate and butter over steam and mix well with the chilled mixture. Then chill the mixture again for about 30 minutes.
Form small balls from the mixture, roll in the remaining coconut flakes and place the eggnog balls in small paper baking cups.
Preparation Tip:
Eierlikör-Kugerl are especially creamy due to the Lindt chocolate with Lindor filling.
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