Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Coconut Macaroons January 17, 2015

Coconut Macaroons

If you like coconut you’ll love these! Toasted and crunchy on the outside, moist in the middle along with a chocolate bottom.

 

Ingredients

 

14oz dessicated coconut

7/8 cup/7oz condensed milk (not evaporated!)

1 tsp vanilla extract

the white from 2 large eggs

1/4 tsp salt

6-8oz chocolate

 

Method

 

Preheat the oven to 160C/gas 3. Set oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.

In a separate bowl, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.

If dipping the macaroons in chocolate, melt the chocolate either in the microwave or over a saucepan of hot water. Dip the bottom of the macaroons in the chocolate then place them on baking parchment and place in the fridge until set.

Makes 22-24.

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Chocolate, Caramel, Weetabix Slice June 21, 2014

Choc, caramel slice 2

 

Ok so it might be chocolate, again, and it’s sticky but it must be good for you as there’s Weetabix in it, right?

 

Ingredients

 

3 Weetabix (crushed)

1 Cup plain flour

1 Cup coconut

3/4 Cup sugar

1 Teaspoon baking powder

125g Butter (melted)

200g (1/2 tin) Sweetened condensed milk (use a little more if you like)

1 Tablespoon butter

2 Tablespoons golden syrup

250g Chocolate

 

Method

 

Preheat oven to 180C/Gas 4 – 5.

Line a 25cm x 16cm tin with baking parchment.

Place all dry ingredients in a bowl.

Mix in the melted butter, mix well and press into your lined tin.

Bake for 15 minutes.

Stir condensed milk, butter and golden syrup in a saucepan over a low heat until butter is melted. 

Pour the caramel onto the base and return to oven for 5 minutes. 

Allow to set for awhile when you melt the chocolate in a bowl over a saucepan of hot water.

Pour the melted chocolate over the top smoothing it over with a knife.

Place in the fridge to set slightly, about an hour, then cut into slices and enjoy.

 

 

 

 

 

Coconut Chocolate Chip Bars August 19, 2013

Choco coconut 1

Chocolaty, coconuty, slightly gooey-in-the-middle bars.

 

Ingredients for the base

 

1 cup plus 2 tablespoons plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup chocolate chips

 

Ingredients for the topping

 

4 ounces cream cheese, softened
4 tablespoons butter
1 egg
1/4 cup plain flour
1/2 teaspoon vanilla extract
2 cups icing sugar
1/2 cup rice crispy cereal
1/2 cup shredded coconut
1/2 cup chocolate chips

 

Method

 

Heat the oven to 175C/gas 4 and line an 8×8-inch baking pan with baking parchment.

In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the flour, baking powder, baking soda, salt, sugar, butter, egg, egg yolk, and vanilla. Mix until it just forms together then add the chocolate chips and stir until they are evenly distributed. Press this mixture evenly into the prepared pan.

In the same bowl combine the cream cheese, butter, egg, flour, vanilla, and icing sugar. Mix until very smooth and creamy, then stir in the crisp rice cereal, coconut, and chocolate chips until well mixed.

Spread the cream cheese mixture evenly over the base then bake for 25 to 35 minutes, or until the topping is golden brown all over, puffed, and just set at the edges while the center is still just a little wobbly. Cool completely in the pan then chill for at least two hours. Once chilled run a thin knife around the edges of the bars and turn out of the pan. Cut into squares.

Store these bars in the fridge, but let them come to room temperature a bit before serving.

 

 
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