Coconut Bites – Maria’s Style
Making this recipe could not be easier, and these Bites are always a hit with my coconut-loving friends.
It is also the perfect treat when unexpected guests arrive for tea, much like they did on the day I am writing this. The preparation takes barely a minute, and after just 10 minutes in the oven, you have something freshly baked to share.
In Portugal, these cakes are sometimes baked free-standing in little pyramids or balls. I prefer to use paper cases, however, as they are easier to bake and, perhaps more importantly, much easier to eat without ending up with sticky fingers.
Simple, quick and wonderfully coconutty, they are proof that some of the best treats require very little effort. Put the kettle on and give them a try.
Serves 12 to 15 bites (small cakes)
Ingredients
2 Medium or large eggs, lightly beaten
150 gr white caster sugar
150 gr desiccated coconut (untoasted)
1 teaspoon of plain flour
Equipment
Medium mixing bowl
2 dessert spoons, for shaping the cakes
Paper cupcake or petit-four cases
Baking tray large enough to hold all the paper cases
Method
1. Preheat the oven to 200°C fan (or 220°C conventional).
2. Place all the ingredients in a mixing bowl and stir until well combined.
3. Using two dessert spoons, shape the mixture into small balls approximately 2.5 cm / 1 inch in diameter (about 25-30 gr each) and drop them into the paper cases. Repeat until all the mixture has been used.
4. Arrange the cases on a baking tray and place them on the middle shelf of the oven. Bake for 10-12 minutes, or until the tops are golden brown with a few darker toasted spots. When they are ready, the kitchen should be filled with the wonderful aroma of toasted coconut..
Tips:
These little cakes are best served at room temperature with a cup of tea or coffee, whose slight bitterness provides the perfect contrast to their sweetness.