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Chocolate caramel slice with macaroon crust recipe

This delicious dessert combines two well-loved treats - by Kerrie Worner
  • 26 Sep 2019
Chocolate caramel slice with macaroon crust recipe
Cath Muscat
Serves 10
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What could be more delicious than the combination of caramel, dark chocolate and coconut?

Ingredients

Olive oil cooking spray, to grease

1 cup desiccated coconut

1 cup shredded coconut, plus extra, to decorate

2 egg whites

⅓ cup caster sugar

395g can sweetened condensed milk

2 tbsp golden syrup

220g dark cooking chocolate, chopped

200ml thickened cream

3 egg yolks

Method

  1. Preheat oven to 140°C. Grease a 35cm x 12cm x 2½cm fluted rectangular tin with removable base with olive oil. Combine desiccated and shredded coconut, egg whites and sugar in a medium bowl until combined. Press evenly into the base and up sides of prepared tin using a moist hand.

  2. Put tin on an oven tray. Bake for 20-25 minutes or until crisp and light 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.

  3. Put chocolate in a large heatproof jug and heat in the microwave on medium for 1-1½ minutes. Stir until melted. Microwave for a further 30 seconds on medium, if required, stirring until melted. Set chocolate aside.

  4. Add cream to cooled caramel mixture and carefully stir using a whisk until combined. Add egg yolks and stir until smooth. Add chocolate and stir using a whisk until combined.

  5. Pour mixture into coconut shell 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. Sit at room temperature for 20 minutes before decorating with extra coconut. Cut into thick slices to serve.

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Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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