- 2 egg whites
- 3 tbs (35g) maize cornflour
- 2 tbs (35g) caster sugar
- 1 tbs brown sugar
- 1 tbs (20g) butter, melted and cooled
- 1 tbs coconut cream
- rind of 1 lime
- 1 ¼ cups cup (70g) dried shredded coconut, toasted until golden brown
- Preheat oven to 180C (160 C fan forced) and line two baking trays with baking paper.
- Attach the wire whisk to the stand mixer. Place the egg whites into the mixing bowl. Beat on speed 4 to soft peaks. Set bowl aside.
- Attach the flat beater to the stand mixer. Place a second stainless steel bowl onto the mixer*.
- Place the flour and sugars into the cleaned mixing bowl. Turn to speed 2 and mix to combine. Add the butter, coconut cream, egg whites and lime rind. Beat on speed 4 until smooth.
- Spread 1 tbs amounts of the mixture very thinly onto the prepared trays. Sprinkle with the shredded coconut and bake on the centre shelf for about 8 minutes or until golden brown. The mixture can separate during standing return to the mixer and whisk on speed 2 to combine.
- Allow to cool slightly, then lift the edges of the wafer from the paper and remove to a cooling rack. The wafers cool quickly. If desired, quickly mould around a rolling pin for a slightly curved shape.
- Asian food stores have a brand of coconut that has very thin long shreds. Standard shredded coconut from the supermarket can also be used.
- If you do not have a 2nd bowl, gently remove the egg white peaks from the bowl and set aside – quickly wipe out the bowl with paper towe