However tempting it might be – DO NOT overdo it with the jam! One teaspoon is more than enough.
2 cups Cake Flour
2 t Baking Powder
1/2 t Salt
2 TB Sugar
1/2 cup Butter, cut into small blocks
3 Extra-Large Eggs, separated
2 TB Ice Cold Water
Smooth/Fine Apricot Jam (Jelly)
3/4 cup Fine Coconut
3/4 cup Caster Sugar
1.) Sift the Cake Flour, Baking Powder, Salt and Sugar together into a medium mixing bowl – Add the Butter and rub it into the Flour with you fingertips.
2.) Mix the Egg Yellow and Water and add to the Flour mixture – mix until a dough has formed – place in the refrigerator for 30 minutes.
3.) Meanwhile, pre-heat the oven to 180 deg C (350 deg F) – spray 2 x 12 hole patty pans with Spray ‘N Cook.
4.) Roll out the dough and cut into circles, slightly larger than the patty pan holes, fit the rounds into each hole – place a teaspoon full of the Apricot Jam in the center of the cut-out dough.
5.) Beat the Egg whites until just foamy – do not over beat – add the Coconut and the Caster Sugar – mix well by hand.
6.) Use approximately 1 tablespoon full of the Egg/Coconut mixture and spoon over the Apricot Jam – bake for 12 – 15 minutes.
Remove from the oven and let the cookies cool in the pans – transfer to a wire rack to cool completely. Keep leftovers in a sealed container.