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Preheat oven to 180°C (356°F). Lightly grease a muffin tin.
In a bowl, mix the flour, baking powder, and sugar. Rub in the cold butter until the mixture resembles breadcrumbs.
Add egg yolks and cold water. Mix to form a soft dough. Wrap and chill for 30 minutes.
Roll out the dough on a floured surface and cut out circles to fit the muffin tin.
Place the pastry circles into each muffin cup and spoon a small amount of apricot jam into each one.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in the sugar and coconut.
Top each jam-filled tartlet with a spoonful of the coconut mixture.
Bake for 20–25 minutes until the tops are golden. Let cool before serving.
Serving and Storage Tips:
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