Macadamia Coconut Slice

Macadamia Coconut Slice


15 people made this

This macadamia and coconut slice is great for afternoon tea and freezes well. The instant coffee adds a deep flavour.

Judy Farris

Serves: 24 

  • 250g butter
  • 2 cups (310g) brown sugar
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups (250g) plain flour
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 2 cups (185g) desiccated coconut
  • 2 cups (250g) chopped and toasted macadamia nuts

Preparation:10min  ›  Cook:1hour10min  ›  Ready in:1hour20min 

  1. Preheat oven to 170 degrees C. Grease a 23x33 cm baking pan; set aside.
  2. In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
  3. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
  4. Bake 20 minutes. Cool in pan on rack 15 minutes.
  5. In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
  6. Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
  7. Use a knife to loosen biscuits around edges while warm. Cool completely in pan on rack. Cut into 48 squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature for one week; freeze for longer storage.

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