Ingredients
500 g biscuits (wine or arrowroot are best)
34 cup desiccated coconut
400 g canned caramel topping
250 g butter (melted)
250 g white cooking chocolate (or Nestle Milky Bar)
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Graduated round cutters — biscuits, donuts, scones, cookies
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Filipino staple — coconut sap vinegar for adobo and dipping sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Graduated round cutters — biscuits, donuts, scones, cookies
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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crush the biscuits roughly. add the coconut. set aside approximately 1/4 c of the caramel (for the icing). mix the remaining caramel and butter through the biscuit/coconut mix. this should be a bit sticky and form into a ball easily. if not, mix a little condensed milk or extra melted butter through. press into a slice tin and place into the fridge. put the chocolate, caramel and butter into a bowl and melt in the microwave on low heat (i like to do it in 1 min blasts and stir so the chocolate doesn't scorch). keep heating until, when stirred briskly, the icing is smooth and glossy. spread over the base immediately and replace in the fridge. leave to set for 1-2 hours. cut into squares and enjoy!