Lemon Chicken Macarons

Ingredients:

• 400 g sweet coconut flakes
• 1/4 cup prepared lemon curd
• Whites of 4 large eggs, category CO
• A pinch of fine salt
• 15 small orange and/or yellow gummy bears
• 60 mini chocolate chips (about 2 tbsp)

Preparation:

1. Preheat oven to 160°C. Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the coconut flakes with a spatula, lemon curd, egg whites and salt.
   
   Scoop out a full 1 tablespoon of the mixture and roll it into an egg shape. Place it wide side down on the prepared baking sheet. Repeat with the remaining coconut mixture. Bake until the shavings on the bottom begin to darken, about 20 minutes.
3. Meanwhile, cut the jelly beans in half lengthwise. Remove the macarons from the oven and let them cool slightly until they're still warm but still manageable, about 5 minutes.
4. Take one half of a dragee and pinch the end to create a pointed beak. Holding the tip with the shiny side up, press the rounded end into the macaron. Press two mini chocolate chips, pointy side in, on top of either side of the beak to create eyes.
5. Repeat with the remaining macarons and serve.