Christa Arendorff from Kraaifontein in Cape Town says her grandmother passed this recipe on to her mom who passed it on to her.
24-28 cookies Preparation time: 30 minutes Chilling time: 20 minutes Baking time: 25 minutes
375 ml (1 ½ c) cake flour 5 ml (1 t) baking powder 100 ml castor sugar pinch of salt
125 ml (½ c) cold butter 2 egg yolks
5 ml (1 t) vanilla essence 60 ml (¼ c) milk
2 egg whites
80 ml (¹⁄₃ c) castor sugar 250 ml (1 c) desiccated
1 can (225 g) smooth
Preheat the oven to 180 °C. Grease a patty pan baking tin.
1 Pastry shells Sift the dry ingredients together in a bowl. Grate the butter into the bowl and lightly rub into the flour mixture until it resembles breadcrumbs.
2 Whisk together the remaining ingredients, pour into the flour mixture and cut in with a butter knife. Lightly knead together, form into a dough ball, wrap in clingfilm and chill for 20 minutes.
3 On a lightly floured surface roll the dough out to a thickness of 3-4 mm. Use a round or flower-shaped cookie cutter to cut out rounds slightly bigger than the patty pan hollows. Press into the prepared hollows and bake blind for 15 minutes.
4 Filling Using an electric beater, whisk the egg whites until peaks form. Slowly add the sugar while whisking until the egg whites are stiff and shiny. Fold in the coconut.
5 Fill the pastry shells with a teaspoon of jam and cover with coconut meringue. Bake for 8-10 minutes.