500 g(1 Ib) self raising flour
50 ml (4 tbs) sugar
25 ml (2 tbs) margarine
3 egg yolks milk or water
5 ml vanilla essence
1 ml (¼ tsp) salt

Filling:
Apricot jam
3 egg whites, stiffly beaten
250 ml (1 cup) sugar
500 ml (2 cups) desiccated coconut

1. Cream the margarine and sugar in a bowl until light and creamy.
2. Stir in the egg yolks and vanilla essence, blending well.
3. Sift the flour and salt into the mixture, blending well, then stir in a little milk or water to form a fairly stiff dough.
4. Roll the dough out to 5 mm(2 1/2in) thick on a floured surface and cut into rounds with a pastry cutter. Line greased patty tins with the rounds of pastry.
5. Make the filling. Gradually add the sugar to the beaten egg whites, beating well to blend.
6. Fold in the coconut and mix well.
7. Place a little apricot jam in the centre of the rounds in the patties and spoon some of the coconut mixture over the jam.
8. Bake in the oven at 200°C (400°F) until the pastry is lightly golden, about 15 minutes. Cook slightly in the patty tin, then cool completely on a wire rack.