Method :
- Preheat oven to 180C and grease an
18 x 28 cm shallow tin.
- Cream butter and 1/2 cup sugar
until light and fluffy.
- Beat in egg yolks and mix well.
- Mix in flour, spread over base of
prepared tin using lightly floured fingertips.
- Beat egg whites until stiff peaks
form.
- Gradually add remaining sugar.
- Beat until thick and glossy.
- Fold in coconut using a metal
spoon.
- Spread over base, bake for 25-30
minutes or until cooked when tested with a skewer.
- Cool before cutting into squares
to serve.
Makes about 24
For extra flavor, spread 1/2 cup warm
jam or lemon cheese over base before topping with meringue.
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