Old fashioned taste in a super gooey-crispy modern setup. Tastes like more.

A simple treat for a foggy winter’s day

These slices are lovely old fashioned things put into a modern three-layer slice; the coconut topping is crisp on top of a gooey caramel filling. Just right for a water-cold winter’s day…

recipe: Caramel Macaroon Slices

This amount is for a 23cm square 5cm deep cake tin
base:

50 g plain flour
50 g self raising four
30 g grated coconut
80 g caster sugar
80 g butter or margarine

filling:

280 g sweetened condensed milk
40 g dark brown sugar
40 g butter or margarine
2 tablesp. maple syrup
3 egg yolks

topping:

250 g grated coconut
100 g caster sugar
teasp vanilla essence
3 egg whites

Pre-bake the bottom

Preheat the oven to 170°C.
Simply combine all ingredients for the base and mix them up into a breadcrumbs-like mixture. Press this into a paper-lined tin. Bake the base for about 12 minutes at 170°C, to look slightly browned. Leave to cool off before adding the filling.

The yummy part

Melt the brown sugar with the butter; add the condensed milk and simmer for about 5 minutes. Add the maple syrup. Set aside to cool.
In a clean bowl, whisk the egg whites until stiff; add coconut, sugar, and vanilla and mix well. After 10 minutes or so, the caramel is cool enough to add the egg yolks. Use a mixer to blend and fluff up the caramel. Lick fingers and utensils (yummy).

Assemble, and bake it

Pour the caramel evenly over the base. Scatter lumps of macaroon topping over it. The coconut will slowly sink into the caramel. Bake the slab for about 25 to 30 minutes; watch the tops of the macaroon against burning.

Leave it to cool in the tin for about two hours. Cut into slices of the size you fancy. Lovely served with tea and milk.

November 12, 2005

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