Yummy Caramel, macadamia and coconut slice Recipe

Serve this gorgeously rich and crumbly slice with afternoon tea.
Caramel, macadamia and coconut slice
Prep Time : 0:15 | Cook Time : 0:35 | Total Time : 0:50 | Serving : 16 pieces person.


  • 250g packet chocolate Scalliwag biscuits (see notes)

  • 125g butter, melted

  • 395g can sweetened condensed milk

  • 2 cups shredded coconut

  • 100g macadamia halves, toasted

  • 250g packet caramel bits


  • Step 1

    Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.

  • Step 2

    Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes. Preheat oven to 160C/140C fan-forced.

  • Step 3

    Combine condensed milk, coconut, macadamias and caramel bits in a large bowl. Spoon over prepared base. Spread with the back of a spoon, pressing down to level slightly.

  • Step 4

    Bake for 30 to 35 minutes or until top is golden and just firm. Cool in pan. Cover. Refrigerate for 2 hours or until set. Serve cut into squares.

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