Preparation time: 1 hour
Cooking time: 15 minutes
Dietary guidance: v
1 kg self-raising flour
4 Tbsp sugar
2 Tbsp margarine
3 egg yolks
milk as required
3 egg whites, stiffly beaten
1 cups desiccated coconut
3/4 cup sugar
Beat the margarine and sugar together in a bowl to a light and creamy consistency
Beat in the egg yolks and blend well.
Sift the flour and the salt into the mixture, ensuring that it is thoroughly mixed. Dont use a beater.Work it in with your hands.
Stir in enough milk so that a stiff dough is formed.
(Add a little at a time)
Place the dough on a floured surface and roll out to thinly. Cut into rounds or flower shape like I did with a cookie cutter.
Grease the tin and place your shapes of dough in them or use the paper cups as per picture.I used my small pan which fills 12.
Beat your egg whites until stiff and gradually add the sugar, beating well .
Fold the coconut into the mixture and mix well.
Place a little apricot jam in the centre of the rounds in the dough and spoon some of the coconut mixture over the jam.
Bake in the oven at 180c for approximately 15 minutes. The pastry should be a light golden colour.