These were our favourite after-school treat in the 1960's - lovingly made by our grandma. Just three simple ingredients and hardly any preparation. Not only do these luscious treats look like beehives - you'd swear they had honey in them. After keeping for a while they might weep a little sticky liquid through the bottom - but don't worry, this makes them taste even yummier.
- 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.
- 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.
These are easy to make and very cute. They took less time to cook in my oven, only about ten minutes. Thanks for posting.
I have to agree with other reviewers, these are "dainty" and sooo delicious! It was a little tricky getting them to come out of the egg cup in one piece, but I soon learned the secret. I also lowered the temp on the oven to 325 F. after reading Chef DVM's review (thanks), and they browned nicely in about 15 minutes. The best part is, DH hates coconut, so these are all for me!!! Yum!!Thanks, Kooka!
Delicate and delicious! I would definitely make these again, and am serving this batch at a cocktail party. I ran into only two spots of trouble: 1) more than a light tapping was required on the shot-glass mould I used so that they would not fall apart on the cookie tray; 2) They cooked in 5 minutes in my oven at 350, and were a little dark around the edges - I dropped the temp to 330 and they did better, achieving golden brown in 10 mins.