Preparation
Preheat oven to 350 degrees Fahrenheit.
Sift flour and salt for pastry shells. Add butter and shortening and cut in flour. Pour in ice water to form a dough.
With a pastry blender, two knives or fingers, blend until mixture resembles coarse crumbs.
With hands, shape into a ball and wrap on foil, waxed paper or plastic.
Allow to rest in refrigerator for 30 minutes (not the freezer).
Divide pastry into 8 pieces.
With hands roll each piece of pastry into a ball, then use a rolling pin to roll balls flat to make a 3-inch circles 1/4 inch thick.
Pinch the edges to form a ridge to hold in coconut and sugar mixture.
Put on greased tin sheets and partly bake shell.
To make filling: Mix coconut, sugar, nutmeg and water and cook over a low flame for about 20 minutes.
Add butter. Fill shells with coconut mixture and bake for a further 15–20 minutes.
