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  • 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


  1. Preheat oven to 180C (160 C fan forced) and line two baking trays with baking paper.
  2. 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.
  3. Attach the flat beater to the stand mixer. Place a second stainless steel bowl onto the mixer*.
  4. 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.
  5. 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.
  6. 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