Honey Joys??

[feeb]

I would stick to pappy pans as slice may be too hard to cut into nice looking squares.

Good luck yum yum I love honey joys!

[NaeNae]

Thanks Ladies

Oh I forgot about the presentation side of things OK patty pans are the way to go then. I am going to make some for my Baby shower in a couple of weeks time. Them and some coconut macaroons (another childhood fav)

Both will be quick and easy to make the night before

Nae x x x x

[feeb]

Dont make then any earlier as you will want to eat them all!!!\

Hehe oops thats me that would do that LOL

[Patooties]

I've been making Honey Joys for the kids for afternoon tea - so quick and easy.
As an extra special treat - i've been adding choc chips to them as well. Yuuuummmmy!

[NaeNae]

nope that would be something I would do as well

I have decided to just bake my Baby Shower Cake rather than doing extra cupcakes as well for that very reason. Between DH and I my white choc mud cupcakes don't last

Nae x

[smiles4u]

... oh NaeNae yeh my fond childhood memories are of Honey Jumbles as i knew them and YES coconut macaroons too (not to mention Chocolate slice, Anzac Biscuits, Black eyed suzie biscuits and Raspberry slice ) ...

Nae could i PLEASE i ask you for your Coconut Macaroon recipes xox

[entreat]

If you wanted to make a slice, you'd have cut it when it was still hot, I would think. But individual ones would look much better.

[NaeNae]

S4U - This is the one I will be trying on the day. The recipe that mum used is in an old cook book. I'd ask her for it but we have barely spoken through this pregnancy (long story)

Coconut macaroons
Preparation Time - 10 minutes
Cooking Time - 15 minutes

Ingredients (serves 10)
? 195g shredded coconut
? 4 egg whites, at room temperature
? 1/4 tsp salt
? 170g (3/4 cup) caster sugar
? 2 tsp vanilla essence

Method
1. Preheat oven to 170?C. Line 3 large baking trays with non-stick baking paper. Spread the coconut over 2 of the trays and cook in preheated oven, tossing occasionally, for 3-4 minutes or until lightly toasted. Transfer to a plate.
2. Use electric beaters to whisk the egg whites and salt together in a large, clean, dry bowl until soft peaks form. Add the sugar a spoonful at a time, whisking well after each addition. Whisk for a further 2 minutes or until mixture is thick and glossy.
3. Add the vanilla essence and whisk to combine. Add the toasted coconut and use a large metal spoon to fold in until just combined.
4. Spoon tablespoonsful of mixture onto lined trays, leaving about 2cm between each. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until light golden and firm. Set aside for 5 minutes before transferring to wire racks to cool completely. Transfer to an airtight container.


Nae x

[smiles4u]

Thanks a million Nae ... i so appreciate it ... Now i'm off to check my shredded coconut supply in the pantry