Preheat oven to 350°F (177°C). Have two muffin tins ready.

In the bowl of a food processor, pulse together the all-purpose flour, almond flour, the Redpath® Icing Sugar, salt, and baking powder.

Sprinkle in the cold, cubed butter. Pulse mixture until it resembles breadcrumbs.

Whisk together the egg yolks and vanilla extract. Add mixture to the bowl. Pulse a few times until it just begins to form a ball of dough. If needed, add a tablespoon (15 ml) of cold water to the mixture. Add additional water, a teaspoon (5 ml) at a time, if required.  

Form dough into a disc. Wrap well in plastic wrap, and place into the fridge to chill; at least 30 minutes.

Roll chilled dough to 1/8 inch thickness between 2 sheets of parchment paper, or a lightly floured work surface. Use a circular cookie cutter to cut out rounds. Gently press rounds into the muffin tin. Place about a teaspoon of apricot jam into the centre of each round.

Place into the fridge to chill and firm up.

In a large bowl using a handheld mixer, whisk together the egg whites, lemon juice, and salt until soft peaks form.

Gradually add the Redpath® Granulated Sugar to the egg whites while continuously whisking until glossy and stiff peaks form; do not over-whip. Quickly mix in the vanilla extract.

Fold in the shredded coconut.

With a piping bag fitted with a round tip, or with 2 spoons, top the apricot jam with the coconut meringue. Ensure that the meringue reaches the edges of the pastry and mounds slightly above the muffin cup.

Place muffin tins into the preheated oven; bake for 12 to 15 minutes or until meringue and pastry dough are golden in colour.

Remove from oven; allow to cool in pan for about 5 minutes. Carefully transfer cookies to a wire cooling rack to cool completely.