12 servings Prep: 10 mins, Cooking: 20 mins
Melt-in-the-mouth goodness, the perfect sweet treat to enjoy with a cup of warm tea.
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|flaky pastry — store-bought or see notes
|smooth apricot jam
|large egg whites
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Grease a 12-hole patty pan.
Flour a clean surface and roll out the flaky buttery pastry.
Use a 7cm round cookie cutter and cut out pastry rounds. Press into the patty pan.
With a fork prick small holes to the bottom of the pastry casings and refrigerate for 30 minutes.
Whisk the egg whites till stiff peaks form and fold in the coconut.
Remote patty pan from the refrigerator and fill each casing with a dollop of apricot jam.
Top with a tablespoon of coconut meringue.
Bake in a preheated oven set at 180°C for 20 minutes until golden.
Allow to cool for 5 minutes before serving.
Notes: here’s an easy flaky pastry recipe guide to try