Caramel coconut macaroon slice

caramel coconut macaroon slice
30 Item


Macaroon slice
Caramel and coconut topping


Caramel coconut macaroon slice

1.Preheat oven to 160°C/325°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy; stir in sifted flours. Spread mixture into pan; refrigerate for 20 minutes.
3.Make Caramel & Coconut topping using method below.
4.Pour topping over base. Bake for about 45 minutes. Cool slice in pan, before cutting.

Caramel and coconut topping

5.Combine all ingredients in medium bowl, and stir well.

Store slice in an airtight container for up to 4 days. Use a serrated knife to cut this slice.


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