Coconut raspberry and peanut slice recipe | Macmillan Coffee Morning
A triple-layered slice that combines sticky raspberry jam, crunchy peanuts and delicious coconut topping. This sweet treat will be a winner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macmillan.org.uk.
Ingredients
- 150g Wholemeal self-raising flour
- 25g Desiccated coconut
- 50g Ground almonds
- 100ml Coconut oil, melted
- 3 tbsp Smooth peanut butter
- 100g Soft brown sugar
- 400g Raspberry jam
- 80g Desiccated coconut
- 75g Shredded coconut
- 2 Free range egg whites
- 75g Golden caster sugar
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