Onion, finely chopped
Finely grated lime rind
Chopped fresh dill
Egg, lightly beaten
Oil for deep-frying
Spread the coconut on an oven tray and toast it in a slow 150oC oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
Place the coconut, minced beef, garlic, onion, cumin, cinnamon, lime rind and dill in a large bowl and mix to combine. Season with salt and pepper to taste.
Shape tablespoons of the mixture into balls. Dip the meatballs in the egg and toss to coat in the breadcrumbs.
Heat the oil in a wok or deep-sided frying pan.
Add the meatballs in batches and deep-fry over moderately high heat for 5 minutes or until they become deep golden brown and cooked through.
Drain on paper towels.