Ingredients:
1 large eggs
1 cup white sugar
2 cups desiccated coconut
Directions:
Set oven to moderate 180 C (350 F).
Grease a baking (cookie) sheet.
Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a ‘trail’ through the mixture.
Gradually add the sugar, beating well after each addition.
Fold in the coconut.
Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
DO *NOT* PRESS DOWN FIRMLY – merely tap very lightly with one finger just to smooth it off.
Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
Repeat.
Bake on the centre shelf of a pre-heated 180 C (350 F) oven for 15-20 minutes or until beehives are golden brown.
Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
Transfer to a wire rack to cool.
When cool, store in an airtight biscuit (cookie) tin.
Servings: 12
Time preparation: 10 min.
Time total: 25 min.