Instructions: Cream butter and sugar, add egg yolks and beat well. Sift in the dry ingredients and mix until a dough forms, adding the cold water. Place the dough in a refrigerator for 30 minutes until firm. Roll out on a floured surface and cut into rounds. Press the rounds into greased patty pans and fill each with a teaspoon of smooth apricot jam. Beat the egg whites until stiff. Slowly add the castor sugar and lastly the coconut. Spoon the misture over the apricot jam. Bake at 180 for 15 - 20 minutes.

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