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Jammy Coconut Slices

If you like coconut, this will be a new favorite. The base is a buttery coconut shortbread, the middle is a lovely layer of sweet, fruity jam, and the topping is a coconut-filled meringue. There is even an additional dusting of coconut on top of it all! Use any whole berry jam you like, but avoid a jelly as it would melt into the shortbread a make it gummy.

Jammy Coconut Slices

For the base:

3½ oz. butter (7 tbs.), plus more for greasing
3½ oz. all-purpose flour (¾ cup plus ½ tbs.)
2½ oz. caster sugar (½ cup)
1¾ oz. shredded coconut (1 cup)
3 eggs yolks
5-6 tbs. whole berry jam (we used black cherry)

For the topping:

3 egg whites
2½ oz. caster (½ cup plus 1 tsp.)
1 oz. shredded coconut (scant ½ cup)
handful of flaked coconut (optional)

Heat the oven to 350F. Grease an 8×9″ or 7×10″ baking tin and line with a long strip of parchment paper that extends over the rims of two sides — this will make it easier to remove the slices once baked.

To make the base, tip the flour, sugar, and coconut into a bowl. Add the butter and rub in with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press it evenly into the prepared tin. Spread the jam on top, keeping it a little away from the edges.

To make the topping, beat the egg whites until firm, then gradually add the sugar to make a glossy meringue. Fold in the shredded coconut and spoon over the jam layer. Scatter with the flaked coconut and bake for 25 minutes. Leave in the tin to cool, then lift out using the parchment paper and cut into slices.

 

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