Name: Caramel coconut macaroon slice
Cook time: 60 min
Total time: 60 min
Ingredients: Macaroon slice; 90 gram (3 ounces) unsalted butter, softened; 1/2 cup (110g) caster sugar; 1 egg; 2/3 cup (100g) plain flour; 1/3 cup (50g) self-raising flour; Caramel and coconut topping; 3 eggs, lightly beaten; 1/4 cup (60ml) milk; 60 gram (2 ounces) unsalted butter; 1 teaspoon coconut essence; 1 1/4 cup finely packed brown sugar; 2 cup shredded coconut

Caramel coconut macaroon slice

Enjoy a coconutty treat with a plate of these caramel macaroon slices. The caramel and coconut topping is so crispy on the top but deliciously gooey in the middle!

Makes 30 Item

Cook

Ingredients

Macaroon slice

90 gram (3 ounces) unsalted butter, softened

1/2 cup (110g) caster sugar

1 egg

2/3 cup (100g) plain flour

1/3 cup (50g) self-raising flour

Caramel and coconut topping

3 eggs, lightly beaten

1/4 cup (60ml) milk

60 gram (2 ounces) unsalted butter

1 teaspoon coconut essence

1 1/4 cup finely packed brown sugar

2 cup shredded coconut

Method

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.