White Chocolate Coconut Kisses

Light is the word here, so begin by sifting the flour, sugar and salt together 3 times, lifting the sieve high so as to incorporate as much air as possible.

Next, whisk the egg whites in a large, clean bowl, using an electric hand whisk, until they are floppy but not stiff.  Then add the cream of tartar and continue whisking until you get quite stiff peaks that stand up when you lift the whisk.  Now sift the flour mixture over the bowl and, using a large metal spoon, carefully fold it in, making sure there are no little pockets of flour that have escaped the folding.  

Finally, fold in the 2 oz (50g) of coconut.  Next, spoon a rounded dessertspoon of the mixture into each muffin case - it should come just above the top.  Then bake them on the centre shelf of the oven for about 8 to 10 minutes, or until they're slightly risen, feel firm and are springy when touched with your little finger.  They will turn pale gold but that's okay.  When they are cooked, remove them from the oven, let them cool slightly, then transfer them from the tins to finish cooling on a wire rack.

To make the topping, break up the white chocolate and place it in a heatproof bowl over a pan of barely simmering water, making sure that the base of the bowl does not touch the water.  Then leave it to melt (which will take about 6 to 7 minutes).  After that, remove it from the heat and stir until smooth.

Now place the shredded coconut in a bowl and mix it with two-thirds of the melted chocolate. Then spoon the rest of the chocolate over the cooled cakes and make sure it goes right to the edges.  Next, using 2 forks, make rough ball shapes of the mixture and place on top of each cake. 

Then leave them to set for about 20 minutes to an hour, depending on how warm your kitchen is.