Bars and Slices

Coconut Macaroon Slice


Prep Time : 30 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! I’m feeling coconut today. I walked past someone wearing coconut body lotion yesterday and I have been craving it ever since. In NZ we have a thing called Louise Cake. It’s shortcake topped with jam and coconut meringue. I will post my version of this at some point but today I wanted something with more chewiness and heft – a close relative. So this slice is a soft buttery shortcake topped with some jam for some fruity sharpness and a layer of chewy golden coconut macaroon on top. What’s not to like? I used plum + port wine jam because it’s what I have at the moment but use whatever you have on hand or whatever you enjoy with coconut. Raspberry jam, passionfruit curd, lime marmalade. It’s all good.

As always I’m a strong proponent of the triangle slice. Biting the corners off is satisfying. It’s an easy way to cut the pieces all the same size – important if kids are sharing. Challenging the square status quo. #teamtriangle.

Heat the oven to 200C (395F). Line an 8 inch square pan with baking paper.

To make the base, cream the butter and sugar until well combined. Add the egg yolks and vanilla and beat until combined.

Add the flour, baking powder and salt and mix together.

Tip the dough into the pan and press it out with floured hands. It will seem like there isn’t enough but there is. Smooth the surface with the back of a spoon.

Pop the base into the fridge for a few minutes while you make the topping. Whisk the egg whites, vanilla and sugar together for about 30 seconds or so – you want to break up the whites and get a few bubbles in there but we aren’t making meringue.

Add the coconut, ground almonds, salt and baking powder. Mix it all together. It will be gooey.

Get the base out and spread the jam evenly over the surface.

Dollop the coconut topping all over the surface and use your fingers or an offset spatula to spread it out evenly.

Bake for 30 to 35 minutes until golden on top and it springs back when pressed in the centre.

Cool the slice completely in the pan before lifting it out by the baking paper and cutting into squares. Or triangles.

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Jam Macaroon Slice


Prep Time : 30 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy

Makes : 8 generous slices or 16 small slices.

Buttery shortcake topped with jam and chewy coconut macaroon topping.

Ingredients:

For the base:

  • 5 tablespoons (75 grams) unsalted butter
  • 1/4 cup (50 grams) sugar
  • 1/2 teaspoon vanilla extract
  • 2 egg yolks
  • 1 cup (140 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • pinch salt

For the topping:

  • 2 egg whites
  • 1/3 cup (75 grams) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (100 grams) unsweetened desiccated coconut
  • 1/2 cup (50 grams) ground almonds
  • 1/4 teaspoon baking powder
  • pinch salt
  • approx. 1/2 cup jam (any variety)

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand held electric mixer
  • bowls and spoons
  • 8 inch square pan lined with baking paper

Directions:

Heat the oven to 200C (395F). Line an 8 inch square pan with baking paper.

To make the base, cream the butter and sugar until well combined. Add the egg yolks and vanilla and beat until combined.

Add the flour, baking powder and salt and mix together.

Tip the dough into the pan and press it out with floured hands. It will seem like there isn’t enough but there is. Smooth the surface with the back of a spoon.

Pop the base into the fridge for a few minutes while you make the topping. Whisk the egg whites, vanilla and sugar together for about 30 seconds or so – you want to break up the whites and get a few bubbles in there but we aren’t making meringue.

Add the coconut, ground almonds, salt and baking powder. Mix it all together. It will be gooey.

Get the base out and spread the jam evenly over the surface.

Dollop the coconut topping all over the surface and use your fingers or an offset spatula to spread it out evenly.

Bake for 30 to 35 minutes until golden on top and it springs back when pressed in the centre.

Cool the slice completely in the pan before lifting it out by the baking paper and cutting into squares. Or triangles.

Cook’s Notes:

  • Use any jam you like or have on hand – everything goes with coconut!
  • Use a serrated knife to cut this slice just to get through the coconut more easily as it can tear.

 – This slice will keep well in an airtight container at room temperature for up to three days – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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