Welcome to Day 7 of
The Twelve Days of Cookies!
From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges!
The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment (hint, a small loaf tin and electric hand beaters are your friends for so many of these recipes!) so hopefully you’ll be able to whip up any of these on a whim.
Today’s recipe isn’t a cookie per se, rather a slice, and another childhood favourite: Chocolate Coconut Slice. For whatever reason, when I think of Christmas, coconut desserts spring to mind. I guess growing up in a country that celebrates Christmas in the middle of the summer, we try to pretend like there’s snow any way we can and coconut on desserts is a good way to do it! I don’t know….
In any case, these were not so much a favourite around the holidays but year-round. The original recipe came from the Women’s Weekly The Big Book of Beautiful Biscuits (a favourite “read” when I was younger and still today!) and I’ve adapted it slightly to simplify it (the original recipe calls for two different flours) and make a small batch because a big batch is dangerous to have around (I will eat them all).
I can also see this working with some dried fruits and nuts (dried cranberries,maybe slivered almonds) but wanted to make the first couple of batches as I remembered them!
Chocolate Coconut Slice
Easy chocolate coconut slice - a cross between a cake and a brownie.
Ingredients
For the slice
- 57g (1/2 stick/ 4 tablespoons) salted butter, melted and slightly cooled
- 1 large egg yolk
- 50g (1/4 cup) brown sugar
- 50g (1/2 cup) desiccated coconut
- 75g (1/2 cup) all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
For the icing
- 75g (1/2 cup) icing sugar, sifted if lumpy
- 1 tablespoons cocoa powder
- 1 tablespoon salted butter, melted
- 1 tablespoon milk
- Coconut to sprinkle
Instructions
Make the slice
- Pre-heat oven to 350˚F.
- Line an 8 x 4-inch loaf tin with parchment paper, leaving some overhang on each side to make the slice easy to remove.
- Whisk melted butter and egg yolk in a medium bowl.
- Add the dry ingredients and stir to combine, making sure there are no "dry spots" in the bottom of your bowl.
- Press mixture evenly into the prepared loaf tin.
- Bake for 20 minutes and remove from the oven to a wire cooling rack.
- Leave the slice in the pan and cool completely before icing.
Make the icing and frost the slice
- Whisk the icing sugar and cocoa in a small bowl.
- Add the melted butter and milk and stir until you have a smooth mixture (it might seem a little runny, that's ok because we're going to pour it over and then chill).
- When the slice is completely cool, pour the icing evenly over. Sprinkle extra coconut over the top.
- Chill for a minimum of 1 hour before you remove the slice from the pan and cut into 12 pieces. The icing will not set hard, so if you need to store them, make sure it's in a single layer. Or, you know, just eat them all!
Notes
Adapted from the Women's Weekly The Big Book of Beautiful Biscuits.
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Check out the rest of the:
The Twelve Days of Cookies
Day 1: Easy Three Ingredient Shortbread
Day 2: Jam Drops
Day 3: Chocolate Caramel Slice
Day 4: Melting Moments
Day 5: White Christmas
Day 6: Langues de Chat
Day 7: Chocolate Coconut Slice
Day 8: Cornflake Biscuits
Day 9: Rocky Road
Day 10: Honey Joys
Day 11: Rum Ball Truffles
Day 12: Giant Florentine Cookie (to share)
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