So after blogging about the macaron/macaroon fiasco, I reminded myself how much I do love some decadent macaroons. To recap, macaroons are not the delicate little French beauties, they are the plain and simple (but absolutely delicious) rich coconut cookies. With a lonely jar of jam sitting in the fridge, I decided to take my baking one step further and make a jam and macaroon slice. Old-fashioned and a frequenter at bake sales, jam slice is one of my favourite afternoon cheat treats. Slices are easy to make and I use a disposable foil tray, which means there is hardly any clean up and you have a portable present to bring friends.
Jam and Macaroon Slice
- 140 grams of organic butter, softened
- 3/4 cup of caster sugar
- 2 organic eggs
- 1 and 2/3 cups of plain flour
- 3 teaspoons of baking powder
- 3/4 cup of jam of your choice (I used raspberry)
Coconut macaroon topping:
- 2 cups of dessicated coconut
- 2 eggs
- 1 tablespoon of melted butter
- 1/4 cup of white sugar
- Spray a large deep baking tray or disposable foil tray with cooking oil.
- Preheat the oven to 180 degrees (moderate heat oven).
- Beat butter, sugar and eggs with an electric mixer until creamy. Sift in the flour and baking powder and stir together to combine into a dough.
- Press the dough into the baking tray until flat.
- Heat the jam in the microwave until melted and stir. Then pour the jam on top of the dough and cover evenly.
- To make the coconut topping, beat the eggs, butter and sugar together and mix in the coconut. Sprinkle this mixture on top of the slice.
- Bake in the oven for 45 minutes to 1 hour, until browned on the top and cooked through. If the coconut topping is getting too brown, cover with foil and continue baking until the bottom dough is baked.