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Method:
Mix the flour, desiccated coconut ant
sugar together. Add butter into the mixture to form a breadcrumb
consistency. Beat the egg yolk into the mixture and knead into a small
dough. Put it in the refrigerator for 20 minutes. Roll out to about
0.5 cm thick on a floured board and cut into desired shapes. Place on
greased and lined baking tray, brush with beaten egg white and cover
with grated coconut. Bake in a 180 degrees Celsius preheated oven for
20 minutes or until golden brown in color. Allow to cool before eating
or storing.
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