500g self raising flour
50ml sugar
25ml baking margarine
3egg yolks
milk or water
5ml vanilla essence
1ml salt

Apricot jam
3 egg whites, stiffly beaten
250ml sugar
500ml desiccated coconut

  •  Cream the margarine and sugar in a bowl.
  • Stir in the egg yolks and vanilla essence.
  • Sift flour and salt into the mixture, blend well, stir in a little milk or water to form a fairly stiff dough.
  • Roll the dough out to 5 mm thick on a floured surface and cut into rounds with a pastry cutter.
  • Line greased patty tins with the rounds of pastry.
  • Gradually add the sugar to the beaten egg whites, beating well to blend.
  • Fold in the coconut and mix well.
  • Place a little apricot jam in the centre of the rounds in the patties and spoon some of the coconut mixture over the jam.
  • Bake in the oven at 200°C until the pastry is lightly golden (about 15 minutes).
  • Cook slightly in the patty tin, then cool completely on a wire rack.
Makes about 60 cookies


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