Coconut Macaroons

2. Put the condensed milk into a bowl and add the now cooled toasted desiccated coconut, mix thoroughly until combined. Put to one side.

3. Now mix the Coconut Flavoured Sugar and Crumbs Whipping it up with the 35ml water using your mixer.

4. Start the mixer on low speed until the mix and the water have combined, scrape down the bowl to ensure all loose Whipping It Up has been incorporated into the mix.

5. Turn up the mixer sped to high and whisk until the mixture is thick and creamy.

6. Add this creamy mixture to the desiccated coconut and mix with a spatula or wooden spoon.

7. Use a teaspoon to scoop out the mixture as this will not make them too big if you do want larger macaroons you would use a dessert spoon instead. Place the knobs of mixture onto greaseproof paper on a baking tray

8. Bake in the oven for approximately 20 mins or until the macaroon is golden all over. Cool on a wire rack.

9. Once cooled Melt the Callebaut Chocolate in the microwave on short bursts of 15 seconds until it is smooth and creamy.

10. Gently dip the bottom of the Macaroons in the melted chocolate to coat the bottom and just around the sides, leave on greaseproof paper and put in the fridge until the chocolate has set.