LAMINGTON DROPS

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In a clean bowl beat the eggs until foamy.
Gradually add the sugar beating until pale and fluffy.
Sift the flour, corn flour and baking powder together.
Fold the flour into the egg mixture.
Drop teaspoonfuls of sponge mixture onto a lined baking tray.
Bake for 6-8 minutes at 200°C until golden and puffed.
Cool completely before icing.
For chocolate icing – melt chocolate and water together then whisk in icing sugar and milk until smooth.
For raspberry icing – mix the raspberries with water then whisk with icing sugar and butter until smooth.
Dip each sponge drop into the icing and then roll in the coconut. Sandwich the drops together with Dairy Whip and serve immediately.