Coconut Tartlets Recipe
10ml baking powder.
pinch of salt.
3 eggs, separated.
45ml cold water.
250ml desiccated coconut.
smooth red jam.
Preheat oven to 180°C.
Lightly grease patty tins.
In a bowl sift together the flour, baking powder and salt.
Add the sugar(30ml).
Rub in the margarine.
Beat the egg yolks and add to the flour mixture alternating with the water.
Roll out thinly (3mm) and cut with a 7cm round cookie cutter.
Press into the prepared tins and place 3ml jam in each.
In a bowl beat the egg whites until stiff and gradually add the sugar(125ml).
Fold in the coconut.
Spoon this mixture over the jam as a topping.
Bake for 20 minutes until golden brown.
Remove from tins and leave to cool on a cooling rack.