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!
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.
We collect and use information about your online interactions with our websites to improve your site experience, analyse our site traffic & performance, and provide you with relevant advertising. To find out more or to opt-out of targeted ads, please see our Privacy Policy
We collect and use information about your online interactions with our websites to... Learn More
We collect and use information about your online interactions with our websites to improve your site experience, analyse our site traffic & performance, and provide you with relevant advertising. To find out more or to opt-out of targeted ads, please see our Privacy Policy