Ingredients (12 muffins or 16 balls):
200 g/7,05 oz desiccated coconut
50 g/1,76 oz maize starch
100 g/3,52 oz white unrefined sugar
80 g/ 2,82 oz curd
15 g/0,3 oz cream of tartar
100 g/3,52 oz chopped white chocolate
50 ml sunflower oil
1 vanilla pod (only the pulp)
3 eggs (but please, please, please avoid eggs from unhappy animals kept in mass stocks!)
a pinch of salt
Preheat the oven (190°C/374°F), prepare the muffin cases (I always use paper ones) or the tray with baking paper if you plan to form balls. Separate the eggs (yolks from whites). Stir the whites until stiff. Stir the yolks with the sugar until creamy. Add all other ingredients into the yolk-sugar-cream and stir it with care until it’s a plain dough. Fold the stiff whites in and stir (with a wooden spoon and much care!). The dough should not be too dry but you should be able to form it with your hands, especially if you’re up to form balls. I’d recommend to batter them with additional coconut then. If you think the dough is too fluid, add carefully some more coconut and/or maize starch. Otherwise apportion it to 12 muffin cases and bake for approx. 20 minutes. You will see when they are ready. They elevate a bit and get a nice golden crust eventually, that’s the right time to take them out. Don’t wait until they get brown, they get too dry then.
They are a nice snack without icing, but you can decorate them as well. They go well with lemon curd and tea btw.