This post was originally posted on From Cass with Love on 29 October 2013
There was a halloween lunch party at work today. Was recking my brains over what to make – should I do witches’ fingers? Or should I do a dark chocolate pie, with an evil face on it?
See more little guys here!
The first time I made this, it was a mixture of half coconut and almonds flour (because I forgot I only had 100g of coconut, and already used 15g of it previously!). Frankly, I like that batch better than when I followed the recipe exactly – it remained so moist! So here’s my take on the coconut meringues 😉
- 175g dessicated coconut
- 100g almond flour
- 2 egg whites
- 100g sugar
- 1 tsp pandan extract
1. Mix coconut and almond flour together.
2. In another bowl, beat egg whites until frothy. Add the sugar and continue beating until stiff peaks form. Add in the pandan extract.
3. Mix the egg white into the coconut and almond mixture.
4. Shape into whatever you fancy and bake at 150 degrees until very lightly browned at the sides. My little ghosts were done in about 15 minutes, they're about 1 inch wide 🙂