5 egg whites
1 tbsp rum
200g icing sugar
225g ground almond
225g desiccated coconut
1 tablespoon icing shortcrust pastry
Icing sugar to sprinkle
Method
Whisk the eggs whites in a grease free bowl until stiff fold in
the icing sugar, ground almond, desiccated coconut and rum mixing evenly until you get a sticky dough transfer the dough into a piping bag, prepare the shortcrust pastry as indicated on the packaging, cut the pastry and line muffin tins, bake the pastry blind until cooked when the shells are cooled,pipe the coconut filling into them, dust with icing sugar and bake in a moderately, heated oven for 20 minutes.
