INGREDIENTS
2 egg whites.
180ml castor sugar.
250ml coconut.
450ml cornflakes.
half slab chocolate, melted.
STEPS
In a bowl beat the egg whites until soft peaks are formed.
Fold in the castor sugar, coconut and cornflakes.
Spoon 6 teaspoonsful onto a microwave proof plate at a time and microwave for 3 minutes on 70 percent power.
Leave until the cookies firm up.
Repeat with the remaining batter.
Spoon the melted chocolate into a piping bag with a thin nozzle and decorate each cookie.
Leave until the chocolate has set and store in an airtight container.
