Coconut Cookies

These make a tasty treat at teatime. They are a coconut lovers dream!. I like to make them smaller – they last longer that way.

Ingredients:
Cookies:
250g Margarine/Butter
1 Cup Sugar
2 Egg Whites
3 Cups desiccated coconut
3 Cups cake flour
½ Cup of sprinkle nuts (optional)
2ml grated lemon rind (optional)
Topping:
1 Lightly beaten egg white
½ Cup desiccated coconut
5 tbsp Castor Sugar

Method:

Cream the butter and sugar together. The egg whites must be beaten until stiff. Fold the coconut, nuts and lemon rind (I find the lemon rind gives the cookies a sour taste so I don’t use it) into the egg whites. Add the creamed sugar and butter. Sift the flour into the mixture and mix until stiff. Make sausages about 3cm wide and place in the fridge until cold. While cooling, in a separate bowl, make the topping by adding the coconut and castor sugar to the stiff egg white and mixing.

Once cold brush the “sausages” with the topping mixture. Cut the “sausages into slices of about ½ cm thick and place on a greased baking tray. Bake for about 15 minutes at 180°C.

Allow to cool on a rack. Put the kettle on and by the time your tea is made you have great cookies to enjoy.

I normally get about 100 cookies per batch.