CARAMEL COCONUT MACAROON SLICE

PREP + COOK TIME 1 HOUR (+ REFRIGERATION & COOLING) MAKES 30

90g unsalted butter, softened ½ cup (110g) caster sugar 1 egg

2/3 cup (100g) plain flour

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

CARAMEL COCONUT TOPPING 3 eggs, beaten lightly

¼ cup (60ml) milk

60g unsalted butter, melted,

cooled

1 teaspoon coconut essence 1¼ cups (275g) firmly packed

brown sugar

2 cups (150g) shredded coconut 1 Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending paper

5cm over sides.

2 Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy; stir in sifted flours. Spread mixture into pan; refrigerate for 20 minutes.

3 Meanwhile, preheat oven to 160°C/140°C fan.

4 Make caramel coconut topping. 5 Pour topping over base; level surface. Bake for 45 minutes or until golden brown. Cool slice in pan (slice will firm).

CARAMEL COCONUT TOPPING Combine all ingredients in a medium bowl.