These mini rounds are so ‘moreish’ that it is a good idea to double the recipe to make them last longer than a few minutes. These are great for morning or afternoon tea or the lunchbox.
Prep: 5 mins
Cook: 25 mins
- 90g / 3 oz butter, melted + extra for greasing the tins
- 1 cup of pure icing sugar, sifted
- ¼ cup of plain flour, sifted
- ½ cup of moist coconut flakes
- 2 egg whites
- 1 tsp of vanilla essence
- Preheat the oven to 180ºC / 375ºF / Gas mark 4–5.
- Grease a patty pan (or two if you have them) with some butter. Do not use spray oil as it ruins the tin and does not give the coconut rounds a crisp texture.
- Melt 90g/3 oz butter.
- Combine the icing sugar, flour and coconut in a bowl.
- Lightly whisk the egg whites with a fork, add the vanilla and the butter, then pour onto the dry ingredients and combine.
- Spoon mixture into patty pan moulds (you will have enough for 16 with this mixture so either use 2 pans, or hold over extra and do in a second batch).
- Place pan in over for 10 minutes. The rounds should be crisp around the edges and soft in the middle.
- Remove from the oven and allow to stand for 5 minutes. Then carefully remove them from the pan using a bamboo skewer. Allow to cool on rack before serving.
Use the egg yolks for egg nog, for breakfast the next day in an egg flip (just add vanilla and milk) or in a frittata or quiche. You can now buy egg whites in the refrigerator section of the supermarket.