Moist and zingy, with little crunches from the coconutand a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
Scrape down and add the remaining ingredients. You may need to scrape down the bowl and do again. This recipe was inspired from the first Thermomix demonstration I attended50g rapadura (or coconut sugar)50g gluten free flour (can use regular)1 egg1 can coconut milkzest from 1 lemon (more if you like the flavour)Place the rapadura and flour into the thermomixand grind on speed 8/9 for 4 seconds. 50g rapadura (or coconut sugar). 1 can coconut milk. 4 seconds You may need to scrape down the bowl and do again
Use two metal spoons to help spread the mixture across the surface. If you are feeling adventurous you can certainly try a different flavoured jam in the centre, I don’t think you can go wrong with raspberry jam, however I’m also seeing an Apricot Jam version in my future very soon
Insert your butterfly into your Thermomix bowl and add the butter and sugar. These are quite a soft and delicate biscuit, and the mixture will be quite runny when you are placing it onto your baking trays – don’t worry they will come together
My CalendarIngredients. I really love making classic recipes from my childhood with my boys and this Thermomix Chocolate CoconutSlice takes me straight back to the party food tables at my friends birthday parties
The time I’ve listed in the instructions is for slightly underbaked cookies (my favourite cookie texture) but if you’d like them firmer you can certainly bake them for a further two minutes for a crispier cookie