1/2 tablespoon of butter
3/4 cup of sugar
1 cup of water
12 egg whites passed through a sieve and lightly beaten
2 cups of fresh shredded coconut
Accessories:
Muffin tin and large baking sheet
1/2 tablespoon of butter
3/4 cup of sugar
1 cup of water
12 egg whites passed through a sieve and lightly beaten
2 cups of fresh shredded coconut
Accessories:
Muffin tin and large baking sheet
Grease the molds with butter and dust with sugar
Bring the water to a boil with the sugar and stir until dissolved
Simmer for five minutes or until a thick syrup forms
Add the butter and mix well
Remove from heat and let cool
Preheat oven to moderate temperature
Combine beaten egg whites and shredded coconut with the syrup
Mix thoroughly
Place in molds
Bake in water bath, still warm and cold water, for about 30 minutes or until a toothpick inserted into the center comes out clean
Arrange the tarts on paper cups and serve.
