I have a recipe for you-quick and simple recipes

03/08/2026

10/03/2026

Coconut cookies

You will need:

Shortcrust pastry
680 ml cake flour
150 ml cornflour
280 ml icing sugar, sifted
150g ground almonds
250g cold butter
4 extra-large egg yolks
30ml (2 tablespoons) water

Filling:
125 ml (1/2 cup) apricot jam
4 extra- large egg whites
350ml sugar
700ml desiccated coconut

Step 1
Preheat the oven to 200 degrees. Grease four 12 cup muffin pans with butter or cooking spray. Sift together the flour, cornflour ad icing sugar in a large bowl. Stir in the almonds.

Step 2
Rub in the butter with your fingertips until the mixture resembles fie breadcrumbs. Beat the egg yolks and water lightly., add to dry ingredients and mix with a round- bladed knife to make a firm dough. Set aside for a few minutes then roll into a ball and refrigerate for 15 minutes.

Step 3
Roll out pastry to about 4mm thick on a lightly floured surface and cut out 48 rounds with a large biscuit cutter. Line the greased muffin pans with the pastry rounds and refrigerate until needed.

Step 4
Filling
Place 2ml (1/2 teaspoon) jam in each pastry base. Whisk egg whites until soft peaks form. Add sugar, a little at a time, whisking well after each addition. Whisk until stiff, stir in coconut and spoon over jam. Bake for 20-25 minutes or until golde brown. Cool for 10 minutes i tins then remove and cool on a cooling rack. Serve ad enjoy.