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Apricot and Coconut Macaroon Slice


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Ingredients

15 portion(s)

base

  • 140 g Butter, cut into cubes
  • 120 g raw sugar
  • 60 g desicated coconut
  • 60 g rolled oats
  • 180 g plain four

coconut macaroon topping

  • 100 g raw sugar
  • 150 g desicated coconut
  • 3 egg whites

apricot filling

  • 250 g apricot jam
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Recipe's preparation

    base
  1. Preheat oven 180 degrees

    Line 17cm x 25 cm slice tray with baking paper

    1. Combine butter and sugar, 5 sec, speed 5

    2. Add coconut, rolled oats and plain flour, 20 sec, speed 8. Mixture will appear crumbly.

    3. Firmly press mixture into slice tin with the aid of the MC

    4. Bake in oven for 15 mins or until golden

    5. Allow base to cool, then spread with apricot jam

  2. coconut macaroon topping
  3. 1. Mill sugar, 5 sec, speed 9

    2. Add desicated coconut and egg whites. Mix 15 sec, speed 5

    3. Evenly spread topping over apricot jam

    4. Bake in oven 180 degrees, approximately 15 mins or until coconut topping starts to colour.

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Accessories you need

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Tip

Instead of using Apricot Jam, try using my Apricot Butter. It has the consistency of jam but made with only dried fruits and orange juice. Check out the recipe here - //www.recipecommunity.com.au/sauces-dips-spreads-recipes/apricot-butter/256242


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I only had Strawberry jam so

    Submitted by Chard Onny on 8. September 2016 - 13:41.

    I only had Strawberry jam so used that.  It was delicious and easy! Thank you.

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