Best 18 Coconut Slice Recipes

SLICE & BAKE COCONUT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

COCONUT SLICE

Steps:

• Sift together the self raising flour and salt (and cocoa if using) into a bowl.
• Add the sugar, coconut, and melted butter.
• Mix well.
• Stir in the beaten eggs and milk (and vanilla if using).
• Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
• When cold ice/frost with either lemon or chocolate icing/frosting.
• Sprinkle some extra coconut over top of icing/frosting if liked.
• Cut into bars or squares.

COCONUT ORANGE SLICE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, orange candy and coconut., Shape dough into 2-in. balls; place 3 in. apart on parchment-lined baking sheets. Bake until cookies are set and edges begin to brown, 15-18 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

COCONUT SLICE & BAKE COOKIES

Steps:

• To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

CHOCOLATE COCONUT ROUGH SLICE

Steps:

• BASE:.
• Cream butter and sugar.
• Add sifted flour, baking powder and cocoa.
• Add coconut.
• Mix well and spread into slice tin.
• Bake at 350'F/175'C for 25minutes.
• Remove from oven and while hot ice with the topping.
• TOPPING:.
• Melt butter and add other ingredients.
• Add a little milk to mix if necessary.
• Stir over a low heat to dissolve and spread over hot base.
• Cut into bars before completely cold.

CHOCOLATE COCONUT SLICE

Steps:

• Preheat oven to 180°C.
• Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
• Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first).
• Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
• Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
• Cut into squares to serve.

COCONUT JAM SLICE

Steps:

• preheat oven to 180C degrees.
• lightly grease a shallow 20 x 30 cm tin.
• place flour, custard powder, butter and icing sugar in a food processor.
• process in short bursts until mixture begins to stick together.
• turn mixture onto a lightly floured surface and press together into a ball.
• press dough evenly into prepared tin and refrigerate for 10 minutes.
• bake for 15 minutes or until just golden.
• set aside to cool.
• spread jam of your choice over the slice.
• whisk together the sugar and eggs until well combined, then stir in coconut.
• carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
• bake for 20 minutes or until lightly golden.
• cut into fingers or squares when cold.

COCONUT KRISPIE COOKIES (SLICE AND BAKE)

Steps:

• In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well.
• Add in flour mixture (flour,salt,baking soda), mix until just blended, add coconut, and oatmeal, blend, then add rice krispies.
• Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don't stress if the rolls aren't perfectly round,cookies turn out roundish anyway). If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag.
• Slice cookies (about 1/4") place on ungreased cookie sheet bake at 375 for 8-10 minutes, until cookies are lighlty brown (if you like a less crispy cookie) or medium brown (for a more crispy cookie).
• Grab the milk and chow down.

EASY COCONUT SLICE

Steps:

• Grease a 19cm x 29cm slice pan and line with baking paper.
• Sift flour into a large bowl; stir in sugar and coconut.
• Make a well in the centre.
• Add combined butter, eggs and milk; mix well.
• Pour into prepared pan.
• Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
• Stand slice in pan for 5 mins; cool on wire rack.
• Serve slice warm or cold, cut into squares.
• Dust with extra icing sugar.
• Decorate with berries if you wish.

CHOCOLATE CHERRY COCONUT SLICE

Steps:

• Make base first by combining butter & sugar in a bowl. Sift the flour and baking powder over the butter mixture and stir to combine.
• Using a large spoon, press the mixture into the base of the pan.
• Bake for 15 minutes or until light golden brown colour.
• To make the filling combine the coconut, condensed milk and eggs in a bowl. Mix well. Stir in the glace cherries and spoon the mixture over the warm base.
• Bake another approx 20 minutes or until golden brown in colour and firm to touch.
• Allow this to cool completely before adding the topping.
• To make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. Stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set.
• N.B. Slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.

CHOCOLATE COCONUT SLICE

Steps:

• Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
• Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
• Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
• Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.

COCONUT CHOCOLATE SLICE

Steps:

• In a bowl mix together coconut, flour, cocoa and sugar.
• Melt butter, cool and beat in egg. Add to flour mix. Mix together.
• Press into tray. Bake at 350°F for 20 minutes.
• Ice while hot. Cut into squares when cold.
• Icing:.
• Add butter, coconut and milk to a saucepan, simmer for a few minutes. Add icing. Mix together then spread over hot slice.

COCONUT ICE SLICE

Steps:

• Blend the 1/2 cup sugar, 1/2 cup butter.
• Add 1 egg mix well.
• Blend 1 cup flour and 1 teaspoon baking powder.
• When well blended press into a cookie sheet. Bake at 350' for 25 30 minutes.
• Blend together 1 cup coconut, 1 cup icing sugar, 3 Tablespoons melted butter and the food colouring.
• When well blended add just enough hot water to make it spreadable.
• Ice while still warm.

LEMON PASSIONFRUIT COCONUT SLICE

Steps:

• 1. Preheat oven 180 For the Base... Beat butter and sugar till light then Add egg and beat in then Sift in flours and mix. Spread into a lined pan 20x30cm Combine lemon butter and passionfruit pulp and spread over raw base
• 2. For the topping... Beat eggs and sugar till light and fluffy. Then add the coconut and mix well. Spread the topping over the lemon butter base.
• 3. Bake for 30 to 40 mins till golden brown Allow to cool in pan before cutting into squares

GINGER COCONUT SLICE

Steps:

• Grease a 19cm x 29cm slice pan.
• Line base with baking paper.
• Melt the butter and golden syrup in a small pan (or very carefully in the microwave on a low setting, stir well to combine).
• Combine the sifted flour, ground ginger, chopped ginger, sugar, coconut and egg in a large bowl.
• Pour in the melted butter and syrup mixture.
• Stir well to combine and press into the prepared pan.
• Cook in a 180 degree C oven, about 15 minutes, or until light brown.
• Stand for 5 minutes to firm, then turn out onto a wire rack to finish cooling.
• ICING: Sift the icing sugar mixture into a bowl.
• Add the butter, lemon rind and juice.
• Add enough hot water to make it a spreadable consistency.
• Spread icing over cooled slice.
• When icing has set, cut into squares.

COCONUT SLICE-AND-BAKE COOKIES

Steps:

• Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool. In a medium bowl, mix together the flour, baking powder, salt, and cooled coconut. With an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix). Form the dough into two 12-by-1½-inch logs. Wrap them tightly in plastic wrap and refrigerate until firm, about 2 hours or up to 2 days. Cut the logs into ⅜-inch slices and place on baking sheets, spacing them 2 inches apart. Sprinkle with sugar and bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer the cookies to a rack to cool. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 2 weeks.

SOUR CHERRY AND COCONUT SLICE

Steps:

• 1. Preheat oven to 180C. Line a 20x30 slice pan with baking paper.
• 2. Beat butter (or marg), sugar and egg yolk till light and fluffy. Sift in flours and custard powder, mix and press into the lined pan. Prick with fork and refridgerate for 15 mins. Bake for 15 mins then allow to slightly cool whilst making topping.
• 3. TOPPING... Beat unsalted butterand sugar till light and fluffy. Add eggs one at a time and beat well inbetween. Stir in flour and coconut.
• 4. Spread Jam over the slightly cooled base, then sprinkle the drained cherries over the top.
• 5. Top the cherries with the coconut mix, spreading evenly over to cover. Bake a further 30 mins or till golden brown on top.
• 6. Cool in pan then slice into small squares. If you are going to freeze the slice, leave the slice whole from the pan it is easier to store that way but if you cut up pieces can be frozen too if any are left over.

COCONUT AND ALMOND SLICE

Steps:

• Combine biscuit crumbs,almonds, coconut, lemon zest, juice and essence in a bowl.
• Place butter and condensed milk in a small saucepan, Stir over a low heat until the butter melts.
• Pour over biscuit mixture and mix well.
• Press mix into a 20x25 shallow tin.
• Refrigerate 1 hour until firm.
• ---------Icing---------.
• Combine all ingredients in a bowl, adding sufficient boiling water to mix to a stiff paste.
• Spread over slice.
• Refrigerate for 1 hour or until set.
• Sprinkle extra coconut over and keep stored in refrigerator.