FOR THE DOUGH
All-purpose flour (for dusting)
2/3 cup unsalted butter, softened (120 g)
1 cup granulated sugar
6 large eggs, separated
1 1/2 cups shredded coconut, toasted (200 g), or 60 g of desiccated coconut rehydrated in 140 ml of coconut milk
3/4 cup cooked rice cream (110 g)
1 pinch of salt
1 teaspoon active dry yeast
FOR THE TOPPING
1/2 cup shredded coconut, toasted (65 g), or 20 g of desiccated coconut rehydrated in 45 ml of coconut milk
1/4 cup all-purpose flour (45 g)
FOR THE DOUGH
All-purpose flour (for dusting)
2/3 cup unsalted butter, softened (120 g)
1 cup granulated sugar
6 large eggs, separated
1 1/2 cups shredded coconut, toasted (200 g), or 60 g of desiccated coconut rehydrated in 140 ml of coconut milk
3/4 cup cooked rice cream (110 g)
1 pinch of salt
1 teaspoon active dry yeast
FOR THE TOPPING
1/2 cup shredded coconut, toasted (65 g), or 20 g of desiccated coconut rehydrated in 45 ml of coconut milk
1/4 cup all-purpose flour (45 g)
Preheat the oven to 350°F (medium heat)
Grease twenty 6.5 cm diameter mini-muffin cups with butter and dust with flour
Set aside
PREPARE THE DOUGH: In a stand mixer, cream together the all-purpose flour and unsalted butter until smooth
Add the egg yolks one at a time, followed by the coconut, cooked rice cream, salt, and yeast
Beat until smooth
Set aside
In a separate bowl, beat the egg whites until stiff peaks form
Fold into the dough reserve gently
Distribute the dough among the prepared muffin cups, dusting with toasted coconut mixture
Bake in preheated oven at 350°F for about 25 minutes or until a toothpick inserted in the center comes out clean
Remove from oven, let cool, and demold
Serve at room temperature
193 calories per serving
Note: Toasting coconut means to toast it by removing the shell after soaking
This makes it finer.
