Quick & Easy

Choc-cherry macaroon slice

Choc-cherry macaroon slice
16 Item
1H 5M



1.Preheat oven to 150°C (130°C fan-forced).
2.Grease a 19cm x 29cm slice pan; line with baking paper, extending paper 2cm over long sides.
3.In a small bowl, beat egg whites with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions. Fold in chocolate, flour, coconut and cherries. Spread mixture into pan.
4.Bake slice for about 45 minutes. Cool in pan.
5.Drizzle slice with melted chocolate; refrigerate until set before cutting.

Shredded or flaked coconut take longer to toast than desiccated coconut. You can toast it in the oven or in a dry frying pan – either way, you have to watch it carefully. If you’re using the pan method, stir the coconut the whole time, then take it out of the pan the second it’s browned.


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