This recipe came from an old acquaintance, Fatmah Bahalwan from NCC. As time has passed, this recipe, with some tweaks to make it gluten free, has become a favorite family recipe.
Heat oven to 160c degrees Celsius. Cover the bottom of a flat square pan with baking paper.
Beat the egg yolks with sugar until pale yellow and frothy with an electric mixer. Add margarine and mix thoroughly until color pales to white. Add coconut milk and coconut essence, mix thoroughly. Turn off mixer. Add almond and gluten-free flours, and dried coconut. Mix well.
Pour the mixture to the piping bag with star tip.
Pipe mixture to preferred size on the paper-lined pan. Garnish the top of each cookie with a cherry and grated chocolate.