Makes: 8 servings
Preparation Time: 10 minutes
Level: Medium
INGREDIENTS
- 3 CUPS COARSELY GRATED COCONUT
- 2 CUPS SUGAR
- 2 CUPS ALL-PURPOSE FLOUR, PLUS EXTRA FOR DUSTING
- 5 TABLESPOONS CORN OIL
- ½ TEASPOON SALT
- BUTTER, FOR GREASING
PREPARATION
Cook coconut, sugar and 1 cup water over high heat, stirring constantly. When mixture is very creamy, transfer to a baking tray greased with butter and allow to cool. For the dough, combine flour, oil, salt and ½ cup water. Mix until smooth. Dust a working surface with flour and roll out the pastry with a rolling pin to a very thin layer. Use a glass rim to cut out circles from the pastry; transfer to a baking tray dusted with flour. In the centre of each circle, place a generous spoon of the cold coconut mixture. Garnish each sweet with thin strips of pastry, shaped like bows. Bake in hot oven for about 20 minutes.
