South American Coconut Pastries

South American Coconut Pastries



2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

tablespoons orange juice

1 egg white

Coconut Filling



Sift dry ingredients into bowl; cut in butter. Mix in orange juice, a little at a time, until ball of dough is formed (dough will be rather dry). Press together lightly. Wrap in wax paper and chill 1 hour. Roll the dough 1/8 inch thick on a lightly floured board. Cut with a 3 1/2 inch cookie cutter. Put 1 teaspoon Coconut Filling on half of each round. Moisten edges and fold over. Seal edges with a fork. Arrange on greased baking sheet and brush with slightly beaten egg white. Bake at 425 degrees F for 10 minutes, or until delicately browned.





Makes 1 1/2 to 2 dozen.



Coconut Filling:

1 1/2 cups flaked coconut

1 tablespoon cornstarch

1/3 cup granulated sugar

3/4 cup evaporated milk

2 egg yolks, beaten

3 tablespoons melted butter



Mix coconut, cornstarch, sugar and evaporated milk. Cook over low heat, stirring for 5 minutes. Add egg yolks and butter, stirring. Stir over low heat for 2 minutes. Cool.

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