Roll out the pastry (paste) and use to
line the sections of a bun tin (patty pan). Cream together the butter
or margarine and sugar, then beat in the egg and rice flour. Stir in
the coconut and baking powder. Put a small spoonful of chocolate
spread in the base of each pastry case (pie shell). Spoon the coconut
mixture over the top and bake in a preheated oven at 200°C/400°F/gas
mark 6 for 15 minutes until risen and golden.