These tasty little morsels are perfect to have with that morning coffee or with afternoon tea. They are not too sweet. There are 2 parts to the recipe, first make the Chocolate/Ginger/Sugar mix; then the Macaroon mix with the first mix added.
Set oven to 175o C FF Makes 36, using a 4cm. ice cream scoop.
Chocolate mix
2 Tablespoons of Dutch Cocoa
2 Tablespoons of Ginger Powder
4 Tablespoons of Demerara Sugar
Place in TMX Bowl and zap to form a powder.
Macaroons
Into TMX bowl place....
1/2 cup of Chocolate mix
2 cups dessicated coconut
1/2 cup raw sugar, caster.
2/3 cup of cornflour
2 eggs and 2 egg whites.
Mix, 1 minute/speed 3.
Place small rounds on lined baking trays and bake for 25 mins, or until firm/crisp on the outside.
chocolate buttons, 1/2 red cherries or whole blanched almonds to place on top if desired.
Cool on tray for 5 mins. and then on a wire rack.
