1 cup almonds, roasted [ see note ]
1 1 / 2 cups icing sugar
1 / 2 cup plain flour
1 tablespoons cocoa
100 gm white chocolate, grated
1 / 2 cup desiccated coconut
5 egg whites + vanilla
180 gm butter, melted
Grind cooled almonds in a food processor to fine.
Sift combined icing sugar, flour and cocoa into a large bowl.
Add toasted almond, chocolate and coconut.
Mix well. In a separate bowl, beat egg whites and vanilla until soft peaks form.
Lightly fold into dry ingredients. Stir in butter.
Spoon mixture into lightly greased moulds or muffin tins, until 3 / 4 full.
Bake in a preheated hot oven [ 200 C ] for 15 or 20 minutes or until firm and
cooked when tested with a skewer.
Cool in tins for five minutes before transferring to a wire rack, to cool completely.
Serve dusted with extra icing sugar or with thick cream.
Note:
Toast nuts by spreading on a baking tray and baking in a hot oven [ 200 C ] for 10 minutes.
