- 1 fresh coconut or 1½ cups frozen, shredded coconut, defrosted
- 440 g (2 cups) caster sugar
- 70 g (1 cup) shredded coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 15 minutes
Preheat oven to 220˚C.
To open fresh coconut, if using, pierce a hole in the soft eye, then roast for 25 minutes or until coconut opens. Grate flesh.
Place sugar in a large frying pan over medium heat. Cook, without stirring, for 3 minutes or until melted and caramel in colour. Add fresh and shredded coconut. Cook, stirring, for 2 minutes or until combined. Stand for 15 minutes to cool.
When cool enough to handle, roll with wet hands into 28 small balls. Place on a lined oven tray. Cool. Refrigerate for up to 1 week.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan