Cocoberry Slices Recipes
COCONUT AND RASPBERRY SLICE
Make and share this Coconut and Raspberry Slice recipe from Food.com.
Provided by Susie T
Categories Bar Cookie
Time 45m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
- Preheat oven to 180 degrees celsius.
- For the base, place biscuits into a food processor and process to fine crumbs.
- Add the melted butter to the crumbs and process until combined.
- Press the mixture firmly into the base of the tin using the back of a spoon.
- Spread the base with the raspberry jam.
- For the topping, cream the butter, sugar and vanilla essence until fluffy.
- Add the egg and fold in the coconut and flour.
- Sprinkle over the jam but careful not to press the topping onto the base.
- (It just looks better when baked) Bake for about 20 minutes.
- Allow to cool at room temperature then chill overnight.
Nutrition Facts : Calories 174.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 25.6, Sodium 160.6, Carbohydrate 19.8, Fiber 0.6, Sugar 10.5, Protein 1.6
COCONUT SLICE
This can also be made as a chocolate coconut slice. One for the lunchbox or with a nice cup of tea or coffee. Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation.
Provided by Jen T
Categories Bar Cookie
Time 40m
Yield 16-20 bars or squares
Number Of Ingredients 9
Steps:
- Sift together the self raising flour and salt (and cocoa if using) into a bowl.
- Add the sugar, coconut, and melted butter.
- Mix well.
- Stir in the beaten eggs and milk (and vanilla if using).
- Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
- When cold ice/frost with either lemon or chocolate icing/frosting.
- Sprinkle some extra coconut over top of icing/frosting if liked.
- Cut into bars or squares.
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