Coconut Jam Fingers Recipes

COCONUT JAM SLICE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
• In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
• Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Remove from oven.
• While the base is still warm, spread over jam to form one even layer. In a medium-sized mixing bowl, add egg, sugar and vanilla. Give it a good whisk for 30 seconds or so until combined. Stir through shredded coconut.
• Spread this coconut meringue mixture over the jam. Spread out to form one layer - don't worry too much if it's a bit patchy here and there. Place bake in the oven for another 10-14 minutes or until topping turns golden brown.
• Remove from the oven and leave in pan to cool completely. Cut into small slices and serve fresh.

COCONUT JAM FINGERS

Steps:

• Preheat the oven to 350°F.
• BASE: Blend the brown sugar, flour and butter until the mixture is well combined. Press evenly into the bottom of a 9x13-inch baking pan. Bake in the middle of the oven for 10 minutes. Remove from the oven and spread with the raspberry jam.
• Beat the eggs, sugar, flour, coconut, almonds, vanilla and salt together.
• Spread the coconut mixture evenly over the crust and bake for 20 minutes, or until it is pale golden. Cut into 48 bars while warm and let them cool completely in the pan on a rack.
• Store in an airtight container for up to 5 days at room temperature. Freeze for longer storage.

COCONUT FINGERS

Steps:

• Preheat oven to 145 degrees celsius.
• Grease and line an 18cm x 28cm x 2cm baking tray with baking paper.
• In a bowl, put in the butter, golden syrup and egg yolks.
• Slowly add flour and coconut until well covered.
• Place in the prepared tray and press well and evenly.
• Spread with the jam.
• Spread topping over the jam.
• Bake in oven for 45 minutes.
• Cut into fingers while it is still warm.
• TOPPING: Beat the egg whites until they form stiff peaks.
• Add the icing sugar bit by bit while still whisking.
• Fold in the coconut.

COCONUT FINGERS

Steps:

• 1. Cut the crust off the bread and slice into nice finger size strips. Lay strips out to dry while getting everything ready. Preheat the oven to 350 degrees.
• 2. Set up a cooling rack. A bowl with the condensed milk in it. A seperate bowl with the coconut in it. Have a baking sheet ready.
• 3. Take one strip roll in the condensed milk then into the coconut. Place onto the baking sheet. Place in the oven. Cook until lightly brown, turn over and lightly brown the other side. Take out of oven and place on cooling rack to cool.