Ingredients
Macaroon topping
Method
1.Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut, in two batches.
2.Knead dough on floured surface until smooth, roll dough between sheets of baking paper until 5mm (¼ inch) thick. Cover, refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan forced). Grease oven trays; line with baking paper.
4.Make macaroon topping. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves. Fold in sifted flour and coconut, in two batches.
5.Cut 16 x 11cm (4½-inch) angel shapes from dough. Place, about 3cm (1¼ inches) apart, on oven trays.
6.Bake 8 minutes. Spread each hot cookie with jam, divide macaroon topping onto angels. Cover with foil (like a tent so foil does not touch surface of macaroon). Bake about 7 minutes. Cool on wire racks.
