1 cup desiccated coconut
1 cup shredded coconut, plus extra for decorating
⅓ cup caster sugar
395g sweetened condensed milk
2 tbsp golden syrup
220g dark chocolate, chopped
200ml thickened cream
3 egg yolks
Preheat oven to 140°C. Brush a 35cm x 12cm x 2½cm fluted rectangular tin with removable base with oil. Put desiccated and shredded coconut, eggwhites and sugar in a medium bowl and stir until combined. With a moist hand, press mixture evenly into the base and up sides of tin.
Put tin onto a suitable oven tray. Bake for 20-25 minutes or until crisp and lightly golden on edges. Set aside. Increase oven temperature to 160°C. Put condensed milk and golden syrup in a medium saucepan over a low-medium heat and cook, stirring constantly, for 10-12 minutes or until mixture thickens. Cool for 10 minutes.
Put chocolate in a large heatproof jug and melt in the microwave on 50 per cent (medium) for 1-1½ minutes. Stir until melted. Microwave for a further 30 seconds on 50 per cent if required. Set aside.
Add cream to caramel mixture and carefully stir with a whisk until combined. Add egg yolks and stir until smooth. Add chocolate to caramel mixture and stir with a whisk until combined.
Pour mixture into coconut macaroon base and bake for 25-30 minutes or until set around the outside but still wobbly in the centre. Allow to cool. Refrigerate for 2 hours or overnight. Remove from tin. Allow to sit at room temperature for 20 minutes, then sprinkle with extra coconut and cut into thick slices to serve.
Tip: Store in the fridge up to two weeks.