½lb | 225g dessicated coconut
3oz | 75g grated pine nuts
3oz | 75g grated almonds
11oz | 300g sugar

Put the sugar in a pot with just enough water to cover the sugar.

Add the coconut, pine nuts and almonds and mix thoroughly.

Bring the mixture to a boil twice and thickens. Place in a bowl to cool.

450g | 1 lb cornstarch
110g | ¼ lb of plain flour
4 egg yolks
110g | ¼ lb of castor sugar
110g | ¼ lb of butter
¼ tsp of baking powder
½ cup of water with a pinch of salt in it

Beat the egg yolks very well with the sugar and butter until light and creamy.

Mix the baking powder into the plain flour, then beat it into the butter mixture until it is firm.

Add the water a little at a time until the mixture can be rolled.

Put a little flour on the table and roll out the dough until it is about ¼ inch | 6mm thick.

Put the filling on top and roll the dough over to make small pillow shapes. Cut on an angle into small pieces, about 1 inch | 25mm long.

Placed on a greased tray or a tray lined with baking paper and cook in a pre-heated oven at 175°C | 350°F for ½ an hour until golden brown.

1 grated coconut
6 oz | 170g pine nuts
6 oz | 170g biscuit crumbs
11 oz | 300g sugar
1 dsp almonds, roasted and ground
½ tsp ground cloves
1 tbsp butter

Prepare the filling the day beforehand.

Dissolve the sugar in a little water and boil to thicken until drops fall off a spoon like little pearls. Add the coconut and the other ingredients except the cloves which should be added only at the end.

Chill and make into rolls.

1 catty | 610g wheat flour
6 oz | 170 g butter
1 tbsp lard
6 oz | 170g sugar
8 egg yolks
3 egg whites
½ tsp baking powder

Boil the butter and lard. Sift in the flour mixed with the baking powder. Add the sugar followed by the egg yolks and whites and work them through the dough.

Roll the dough out lengthwise, cut into 10cm x 15cm 4″ x 6″ rectangular pieces and wrap around little dabs of the filling to resemble tiny pillows.