Name: Coconut biscuits
Cook time: 15 min
Total time: 15 min
Yield: 60 servings
Cuisine: Bake
Ingredients: 250.00 g butter room temperature; 250.00 ml white sugar; 3.00 Litres eggs white; 500.00 ml coconut; 125.00 ml mixed nuts finely chopped; 2.00 ml lemon zest only; 750.00 ml flour cake; 50.00 ml milk; 1.00 eggs whites only, whisked; 150.00 ml coconut; 65.00 ml white sugar

Recipe Disclaimer

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Ingredients (11)

250.00 g	butter — room temperature
250.00 ml	white sugar
3.00 Litres	eggs — white
500.00 ml	coconut
125.00 ml	mixed nuts — finely chopped
2.00 ml	lemon — zest only
750.00 ml	flour — cake
50.00 ml	milk

COATING

1.00	eggs — whites only, whisked
150.00 ml	coconut
65.00 ml	white sugar

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Method:

Preheat the oven to 180 ºC and grease baking sheets with butter or margarine, or spray with non-stick spray. Cream the butter and sugar until light and fluffy. Beat the egg whites until stiff peaks are formed and fold in the coconut, nuts and lemon rind. Fold the egg white mixture into the butter mixture. Sift in the cake flour alternating with milk and mix. Shape into rolls 3 cm in diameter and place in the fridge to firm. Lightly brush each roll with beaten egg white, mix the coconut and sugar and roll each roll in the mixture. Cut each roll into 7 mm thick slices, place on the prepared baking sheet and bake for 12-15 minutes until the biscuits begin to change colour. Cool slightly on the baking sheets and arrange on wire racks to cool completely. Store in airtight containers.
Makes about 60 biscuits.