white of egg 3 eggs
3/4 cup conectioner's sugar
6 tablespoons clearify unsalted butter
1/4 cup grated coconut
1 cup cake flour
1/2 teaspoon vanilla extract
- Preheat the oven to 150C about 20 minutes.
1. Combine flour and coconut set aside.
2. In a bowl, cream the butter , sugar and vanilla togethet.
3. Gradually beat in the egg white, then fold in the flour until mixed well and smooth
4. Chill for about 2 hours.
3. Place small spoonfuls of mixture on nonstick baking sheet , then spread out into thin round with the back of spoon.
4. Bake for about 4 minutes until just begining to gold.
5. Remove from the oven and leave on the rack. Before cool, draping them over the bottle and roll.
6. Leave until completely cool and set, then lift off gently. You can keep them in a jar for 2 weeks.
