2 egg whites
¼ caster sugar
⅓ cup plain flour
2 tbsp Cadbury bournville cocoa
⅓ cup Cadbury milk chocolate baking chips
⅓ cup desiccated coconut
Preheat the oven to 180°C and line a baking tray with baking paper.
Beat the egg whites until stiff peaks form. Continue beating whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the sifted flour and cocoa and then the chocolate chips and coconut.
Spoon onto the baking paper-lined tray and shape into a 20cm x 10cm log. Bake in a moderate oven 180°C for 30 minutes or until firm to the touch. Cool completely on a wire rack.
Cut bread as thinly as possible with a serrated knife. Place on baking trays and bake in a slow oven 140°C for 15 minutes. Turn over and bake for a further 15 minutes or until crisp. Cool on a wire rack before storing in an airtight container until required.