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1
[To prep the ingredients:] Bring the butter to room temperature.
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2
Preheat the oven to 180C.
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3
Roast and chop the nuts.
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4
Combine the butter and sugar and mix well.
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5
Add the salt and vanilla powder and mix until well incorporated.
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6
Add the egg yolk, mix, add the cake flour, mix together with a spatula using a cut-and-fold motion, then bring the dough into a ball.
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7
Use the palms of your hands (or a rolling pin) to flatten out the dough onto a baking sheet.
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8
The dough should be about 3-5 mm thick.
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9
Prick the dough in several places with a fork, then bake at 170C for 15-20 minutes.
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10
While the dough is baking, whisk together the egg white, salt, and vanilla powder until well incorporated.
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11
Do not try to make a meringue.
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12
Add the roasted chopped nuts and coconut, and mix.
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13
Once the cookie dough has finished baking, evenly spread the meringue-nut batter over the top, then bake for another 15-20 minutes.
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14
Once the meringue is well cooked, remove the tray from the oven, cut into desired pieces, then cool on a rack and serve.
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15
These will keep if stored in a tightly sealed container with a pack of desiccant to keep them fresh.
