| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
24 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 4 |
oz |
(125 g/ 1/2 cup) caster (superfine) sugar |
| 1/2 |
|
Lemon, juice and rind of |
| 8 |
oz |
(225 g/ 3 cups) fine, unsweetened desiccated (dried and shredded) coconut |
INSTRUCTIONS
Makes about 24. Keeps 1 week at room temperature in an airtight container.
Freeze 3 months.
These should be slightly moist inside, crunchy on the outside. If the
mixture seems too soft to hold its shape, stir in a little more coconut.
Beat the eggs and sugar until creamy, then stir in the lemon juice, rind
and coconut. Form into pyramids using an egg cup moistened inside with cold
water to prevent sticking. Bake at Gas No. 5 (375 F/ 190 C) for 18-20
minutes, until tinged with golden brown. Don't overcook!
From: The New Complete International Jewish Cookbook (Passover section) by
Evelyn Rose
Posted to JEWISH-FOOD digest V96 #115
From: cbmcam@cyberramp.net
Date: Tue, 31 Dec 1996 10:53:11 -0600
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