For the dough:

For the Filling:


For the dough:

Preheat oven to 180°C and grease a muffin tin.

Sift the flour, baking powder and salt together.

Cut in the cold butter. Blend with a pastry blender until the butter is in pea-size pieces.

Stir in the sugar and then the egg yolks. Add the water a little at a time until the dough comes together and is firm, but not dry.

On a floured surface roll out the dough to about a 1 cm thickness. Using a 7 cm cookie or biscuit cutter, cut out the individual pie crusts.

Gently press them into the muffin tins.  Spoon a heaping teaspoon of jam into each of the crusts.

Beat the egg whites until stiff. Gently fold in the Confectioner's sugar and coconut.

Using a heaping tablespoon, top each crust with the egg whites to cover the jam.

Bake for 20-25 min or until the Hertzoggies are nicely browned and the egg whites are firm.

Remove from the oven. Using a knife, gently lift the small pies out of the muffin tin and set on a wire rack to cool.