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Coconut Macaroon Mulberry Slice
Makes 20
1 cup castor sugar
1 cup coconut
2 cups cake flour
200g butter, melted
300g mulberries
½ cup icing sugar
2T cornflour, sifted
3 cups coconut
4 egg whites, lightly whisked
Mix sugar, coconut, flour and butter and press into a lined baking tin. Bake at 180°C for 15-20 minutes or until golden and allow to cool. Mix the berries, icing sugar and cornflour and spread over the base. Bake for a further 5-10 minutes. Mix the coconut and egg whites and spread over the berry mixture. Bake for 10 minutes or until golden. Allow to cool before cutting into bars.
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