Raspberry macaroon slice

I love coconut, not so much in savory dishes but I would eat anything that is sweet and has loads of coconut in it.

Do you know that coconut is derived from a Spanish word coco and it actually means monkey face? Yup I never noticed it resembles monkeys face, however, I have never seen a whole coconut first hand so can't comment on that one.

Well, moving away from the history of coconut and onto this divine raspberry macaroon slice. A very simple yet very irresistible recipe.



Raspberry macaroon slice (women's weekly)

butter - 90 g
caster sugar - 110 g
egg - 1
plain flour - 100 g
self-raising flour - 35 g
custard powder - 1 tbs
raspberry jam - 160 g (or any other flavor)

Topping

egg whites - 2
shredded coconut - 190 g
caster sugar - 55 g

- preheat oven to 180 c and grease a line a rectangular pan
- beat butter, sugar and egg and combine flours, custard powder and spread into pan top with jam
- beat egg whites lightly and stir in the sugar and coconut and sprinkle over jam
- bake for 40 min or until done