This was probably the most favorite baked item in my childhood family and the least likely to be baked because of its budget busting ingredients. Eggs we had aplenty, but everything else had to be bought and paid for - so a real treat when we were allowed to have it.
No 35 - Chocolate Coconut Macaroon Square
Really easy -
Chocolate Coconut Macaroon Square
Melt 150g chocolate in a bowl over boiling water - or in the microwave.
Line a baking tin (11" x 9" or similar size) with buttered baking paper (butter side up)
Spread the melted chocolate in the tin and put it in the fridge to set again.
Beat 2 eggs until thick,
add 4 oz caster sugar and beat until the sugar is dissolved.
Fold in 6 oz of desiccated coconut and a tsp of vanilla essence.
Spread the coconut over the chocolate and bake at 135-145 degrees C for about 30 minutes.
Cut into squares while still warm, but leave in the tin until completely cool.
OK - looks a bit weird on the bottom because I melted dark and white chocolate together....
Chocolate Coconut Macaroon Square
Melt 150g chocolate in a bowl over boiling water - or in the microwave.
Line a baking tin (11" x 9" or similar size) with buttered baking paper (butter side up)
Spread the melted chocolate in the tin and put it in the fridge to set again.
Beat 2 eggs until thick,
add 4 oz caster sugar and beat until the sugar is dissolved.
Fold in 6 oz of desiccated coconut and a tsp of vanilla essence.
Spread the coconut over the chocolate and bake at 135-145 degrees C for about 30 minutes.
Cut into squares while still warm, but leave in the tin until completely cool.
Looks very more-ish.
ReplyDeleteOH YUM!!! I do love coconut. and now that you say this, we only had cookies the were variations of flour, sugar, milk and a variety of pecans that grew in our yard. I never thought about the expense of the fancy ingredients.
ReplyDeleteThese sound easy to make. Maybe I’ll get the ingredients and make them with Ana one Friday
ReplyDeleteThanks for sharing