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Ingredients
| eggs: 1 (large) |
| granulated sugar: 1 cup |
| dried shredded coconut meat (shredded): 2 cups |
Beehives
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Set oven to moderate 180°C (350°F).
- Grease a baking (cookie) sheet.
- Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
- Gradually add the sugar, beating well after each addition.
- Fold in the coconut.
- Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
- DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
- Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
- Repeat.
- Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown.
- Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
- Transfer to a wire rack to cool.
- When cool, store in an airtight biscuit (cookie) tin.