Ready In: 10-15 minutes
- Pastry dough for 2 pie shells
- 2 cups grated coconut
- 1 tbsp vanilla essence
- ½ cup condensed milk
- ¼ tsp cinnamon powder
- ¼ tsp grated nutmeg
- 1 egg, lightly beaten
Roll out pastry on floured board. Cut out equal size rounds with a large cookie cutter or the floured rim of a large glass.
In a bowl, mix together coconut and remaining ingredients. Place a little filling in the center of one round. Brush the edge with a little water. Cover with another dough round and press to seal.
Place on a lightly greased baking sheet. Repeat with remaining dough and filling. Brush the top lightly with beaten egg.
Bake in preheated oven for 10 – 15 minutes. Remove from baking sheet and place on a cooling rack. Store in an airtight container.