Sweets / RICETTI
Maltese coconut macaroons
Small coconut cakes topped with glacé cherries.
◷ 50 min / 24 servings
Method
- Rub butter into flour. Mix in coconut and sugar.
- Beat eggs and vanilla and mix into dry ingredients to make a paste that holds its shape.
- With damp hands, shape 24 small balls on a lined tray. Press half a cherry onto each.
- Bake 16–20 minutes at 175°C, or 155°C fan, until edges are golden. Cool on the tray.
✳ From the kitchen
Coconut pastini are recorded among twentieth-century Maltese wedding sweets.
Tradition reference
Maltese family cooking · Coconut pastini, 2009 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.