Sufra Dayma:

Chocolate Coconut Scones

By Moushira Abdel-Malek

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Ingredients:

1 cup almonds (roasted-see note)
11/2 cups icing sugar
1/2 cup plain flour
2 tbsp. cocoa
100 gms. white chocolate (grated)
1/2 cup desiccated coconut
5 egg whites + vanilla
180 gms. butter (melted)

Method:

Grind cooled almonds in a food processor to fine. Sift combined icing sugar, flour and cocoa into a large bowl. Add toasted almond, chocolate and coconut. Mix well. In a separate bowl, beat egg whites and vanilla, until soft peaks form. Lightly fold into dry ingredients. Stir in butter. Spoon mixture into lightly greased moulds or muffin tins, until 3/ 4 full. Bake in a preheated hot oven (200 C) for 15 to 20 minutes or until firm and cooked when tested with a skewer. Cool in tins for five minutes before transferring to a wire rack, to cool completely. Serve dusted with extra icing sugar, or with thick cream.

Note : Toast nuts by spreading on a baking tray and baking in a hot oven (200 C) for 10 minutes.