makes about 18
250g shredded coconut
3 egg whites plus 1 whole egg
4tbsp to ¼ cup skim milk
3 tbsp unsweetened cocoa powder
1 tbsp cornflour
3-5 tbsp golden syrup
2 tbsp vanilla Sustagen
1 quantity of your favourite ganache or icing recipe (we used dark chocolate ganache)
jellybeans (4 per macaroon)
Preheat oven to 175C. Grease two muffin pans.
Mix all ingredients except coconut in a large bowl with a whisk until combined.
Use your hands through the mixture for about a minute. Don’t worry, the mix doesn’t look like it will stick but it works fine.
Bake for 15-20 minutes, then cool in pan for 2 minutes.
To decorate get a spoonful of ganache or icing and top with jellybeans.
Great for Easter!