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.