Bolos De Coco – Coco Pieces

*for 16 baking cups (7-8 cm ø) or a 12 muffin tray.

For the filling, place butter in a saucepan and heat on the stove until liquid.

Whip egg whites and juice of one lemon with a hand mixer until stiff, swirling in sugar. When meringue mixture is silky smooth, carefully fold in cornstarch, coconut oil, egg yolks and melted butter.

To make the pastry, line up pastry sheets on the surface and defrost. Lightly dust surface and pasta walker with flour and roll out dough sheets very thin. Rinse baking cups when cooled. Using a cup or a glass, cut out circles of 10 cm ø, place them in the ramekins and press them in with your fingers. Do not knead the dough scraps together, but place them on top of each other, roll out one more time and cut out more circles.

Preheat oven to 200 °C.

Pour the filling into the pastry cases until just below the rim.

Bake in the oven on the bottom rack for 15 min, then on the top rack for another 5 min.

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