Coconut shortbread

Directions

1. Beat together the egg yolks and sugar until pale and thick.

2. Add the flour, coconut and rum then stir well to combine.

3. Add the egg whites to a clean and dry bowl.

4. Add to this a pinch of salt then beat until stiff and glossy.

5. Fold the egg whites into the coconut mixture.

6. Drop the batter by the tablespoon onto a lightly-greased baking tray.

7. Transfer to an oven pre-heated to 160°C and bake for about 15 minutes, or until cooked through but not coloured.

8. Transfer to a wire rack and allow to cool before serving.

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