This easy to make version of the classc will be a winner at parties.

Ingredients

• 500 grams icing sugar, sifted
• 250 grams desiccated coconut
• 2 egg whites, size 7
• 1 teaspoon vanilla essence
• 1 teaspoon lemon juice
• 125 grams Kremelta, melted and cooled
• food colouring of your choice

Method

1. Line a 20cm square cake tin with baking paper.
2. In a large bowl, stir together the icing sugar and coconut. Beat the egg whites lightly with the vanilla essence and lemon juice and work into the icing sugar and coconut with the cooled Kremelta.
3. Press half the mixture into the prepared tin. Colour the remaining mix with a few drops of your favourite food colour and press on top. Cover and refrigerate for 3-4 hours or until set. Cut into small squares to serve.