Coconut cakes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration I. Bagverk, s. 88 (falt i det fri)

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1
Make the batter
Whisk the egg yolks with the sugar for a quarter of an hour. Stir in the melted, cooled butter and keep stirring for 20 minutes.
2
Add flour and coconut
Add the sifted flour, with the baking powder mixed in, and the coconut. If the coconut is very coarse, you can chop it a little. Finally fold in the stiffly whisked egg whites.
3
Bake
Drop the dough in mounds with a teaspoon onto a greased baking tray. Bake pale golden brown in a hot oven.

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