1 x 500g pkt icing sugar
1 x 250 pkt coconut
1 teaspoon vanilla essence
6 tablespoons copha
pink food colouring
# Place a strainer over a mixing bowl and sift in icing sugar. Add coconut and vanilla and mix well.
# Separate the eggs so the whites are in one small bowl and the yolks another.
# Use an electric (or hand) beater to beat egg whites until they are white and shiny. Spoon into mixing bowl.
# Put copha in a small saucepan on a stove, over a burner turned on to low heat.
# Heat until copha melts, then turn off burner, take saucepan off stove and pour melted copha into mixing bowl. Mix well with metal spoon.
# Press half mixture into tin. Smooth top, cover with grease proof paper, refrigerate until firm (1 hour approx).
# Cut into squares to serve.