Tessie’s Pastini Tal-Coconuts ‘Ta’ Malajr’, Gluten Free


Mum used to sometimes whip up these tasty morsels
for Dad as he used to enjoy something sweet with
his tea at teatime.  They take practically minutes to
prepare and bake.  Hence ‘Pastini ta’ malajr!’ 🙂

You can top them up with a teaspoon of jam, a glace
cherry, a blanched almond, or drizzle them with melted
chocolate. Since it was Easter, I put a little chocolate
Easter egg on top and drizzled them with white
chocolate for contrast.


  • 2 large egg whites
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups unsweetened coconut flakes or
    shredded coconut
  • Jam or Chocolate for topping



Preheat the oven to 350 deg F/180 deg C/Gas Mark 4.
In a bowl, whisk the egg whites and honey with a whisk.
Then add the vanilla and salt.  Add the coconut and stir

Place the mixture in the fridge to chill for approx 30
minutes.  In the meantime, line cookie pans with
baking paper.  After half an hour, take out the mixture
and with a spoon (and I used my hand too), scoop small
balls and place onto cookie sheet.  I also made an
indentation on top for the chocolate egg.  If you
are just going to drizzle the chocolate, just leave as balls.
If topping with jam or a glace cherry, do it now before

Bake for 10 to 15 minutes until golden brown.  Rotate the
pans half way so they bake evenly during baking.

Leave to cool completely if drizzling with chocolate. If
you want a heavier coating, you can also even dip the tops
in the melted chocolate.

Tip – A quick and messy-free way to drizzle them with
chocolate is to put some cooking chocolate in a ziplock
bag and put it in the microwave.  Start with 1 minute on
high so the chocolate melts.  Kindly note that chocolate
blocks retain their shape so keep touching the chocolate
to ensure it is melted to avoid burning the chocolate.
When melted, just snip off a little corner with scissors
and drizzle over the cookies.

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