Preheat the oven to 180C Gas Mark
4. On a floured surface, roll out the
pastry fairly thinly. Using a 2.5 in plain or fluted
cutter, cut out rounds and use to line tartlet tins, re-rolling the
trimmings to make 22 rounds. Place about 1/2 tsp jam in each
one.
Whisk the egg whites until stiff,
fold in the sugar and whisk again until stiff. Lightly mix in the coconut. Spoon about a heaped teaspoonful
of the mixture into each tartlet case to cover the jam. Top each one with a quartered
glace cherry, if using. Bake for 15 minutes until lightly
colored and crisp. Leave the buns to cool in a wire
rack before serving.
