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1
Sift together the flour, superfine (caster) sugar, baking powder and salt.
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2
Rub the butter lightly into the flour with fingertips until like crumbs.
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3
Beat egg yolks lightly with the water, and add.
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4
Mix until a soft, manageable dough forms. Add a tiny bit more water if the dough is too firm.
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5
Knead this dough well, cover, and set aside.
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6
Heat oven to 180 deg C/350 deg F.
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7
Grease the hollows of patty pan tins, or spray with nonstick spray. (I'm talking about the shallow hollows -- not deep ones like for muffins).
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8
Roll the dough out thinly on a floured surface.
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9
Press out circles large enough to form adequate pastry crusts for the patty hollows.
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10
Line the patty hollows with the pastry.
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11
Put a small blob of jam in each crust -- about 3/4 teaspoon.
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12
Whip the egg whites until quite stiff.
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13
Slowly add the sugar and whisk well after each addition.
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14
Stir in the dessicated coconut.
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15
Put spoonsful of this filling in the patty hollows over the jam blobs. Try to do this neatly as it affects the final shape of the cookie.
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16
Bake the cookies 20 - 25 minutes in centre of oven.
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17
Cool slightly in the pans, then lift out and cool on wire racks.
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18
About 30 cookies.
