1 1/2 cups Castor Sugar
3 Cups Freshly Shredded Coconut
Juice and Grated Zest of 1 Lime
1 tbsp cornflour
1 tbsp rice flour
200g plain chocolate
Beat the egg whites till soft peaks form, add sugar slowly and beat till it dissolves. Add lime juice, grated zest, cornflour, rice flour and shredded coconut and using a metal spoon, fold everything int the egg white mixture. Try to have an airy mixture that holds its shape when spooned on a baking tray.
Heat the oven to 200c.
Line a baking tray with baking paper then using two spoons spoon mixture over the baking paper leaving enough space for them to spread.
Bake for 10minutes then lower heat to 160c and bake for further 20 minutes. Remove from oven and cool on a wire rack.
Melt the chocolate and brush the bottoms with chocolate and place on a grease proof paper. Using a teaspoon, make brisk movement over the cookies with melted chocolate for the streaky effect. Cookies keep well in an airtight container for 4-5days. Makes approx 20 cookies
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