Coconut cookies

1. Preheat oven to 180 ºC. Sift flour, baking powder and salt into a large bowl, add castor sugar. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs. Bind together with egg yolks and 40 ml cold water. Knead lightly to form a firm dough.
2. Roll out fairly thinly on a floured surface and cut out 6-8 cm rounds, using a cookie cutter. Press down gently into greased patty or muffin tins. Place 5 ml apricot jam into each cookie base.
3. In a clean bowl, beat the egg whites until stiff. Fold in the castor sugar and coconut. Place large teaspoonfuls on top of cookies and top with a cherry. Bake for 15 to 20 minutes or until golden brown. Remove from tins and cool.