Sophie, our French pastry chef, taught me how to make these fantastic French biscuits. You can make them as large as you wish. I love them small, almost like chocolates. This recipe is for approx. 20 biscuits.
Beat the coconut, the sugar and the egg whites swiftly into a thick batter. Roll into balls the size of a golf ball and with thumb and index finger press a top, thus creating a ‘hill’.
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