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These coconut and meringue slices are very quick and easy to make and make the perfect afternoon snack with a cup of tea! These coconut and meringue slices consist of a thin layer of biscuit which is then topped a coconut-flavoured meringue before baking! The biscuit and meringue are baked together at the same time, so as soon as you have made those two components all you need to do is wait for it to bake!
How can you alter these Coconut Meringue Slices?
These Coconut Meringue Slices are extremely quick and easy to make, and it’s also very easy to change the recipe up a bit!
First of all, these slices are easy to make gluten-free – that’s what I did when making these! Just replace the self-raising flour in the recipe with gluten-free self-raising flour, and add a teaspoon of xantham gum at the same time to help bind the biscuit dough together. You can also make the coconut meringue slices dairy-free, by using a dairy-free butter and milk alternative 😊.
In terms of flavour, next time I make these I think I will add some lemon and/or lime zest to the biscuit dough to add some additional flavour! Coconut and lemon go really well together, so I think that would go really well! Also, a different idea, would be to scatter some finely chopped glacé cherries over the top of the meringue before baking!
More quick and easy Baking Recipes
- Easy Lemon Cupcakes
- Best-ever Carrot Cake Traybake
- No-bake Loaded Rocky Road
- Chocolate Easter Egg Cupcakes
- Almond Shortbread Fingers
- Coffee and Walnut Cake
- Spiced Almond and Marzipan Cake
- Ultimate Chocolate Chip Cookies
- Very Best Chocolate Fudge Cake
- Chocolate and Cherry Traybake
- Strawberries and Cream Sponge Cake
Coconut Meringue Slices (gluten-free and dairy-free options)
Recipe
Ingredients:
FOR THE BISCUIT:
- 75g baking spread (or use a dairy-free alternative)
- 100g caster sugar
- 2 large egg yolks
- 2 tbsp milk
- 1 tsp vanilla extract
- 175g self-raising flour (or use gluten-free self-raising flour + 1 tsp xantham gum)
- Zest of 1 lemon (optional, see above)
FOR THE MERINGUE TOPPING:
- 2 large egg whites
- 100g caster sugar
- 50g desiccated coconut
- Flaked almonds, to finish
YOU WILL ALSO NEED:
- 34x20cm (roughly) traybake or brownie tin (I use this one here)
Method:
- Preheat the oven to 160°C/140°C fan and line a 34x20cm traybake/brownie tin with baking paper.
- In a medium-sized mixing bowl, cream the baking spread and caster sugar together until very soft. Next, beat in the egg yolks, milk and vanilla extract until fully combined. Then add the flour (and xantham gum of making it gluten-free) to the bowl and carefully fold it in using a spatula or large metal spoon. The mixture will be quite stiff at the end.
- Spoon the mixture into the base of the prepared baking tin and spread it out in an even layer.
- In a separate bowl, whisk the egg whites using an electric hand whisk until frothy and starting to stiffen. Then start adding the caster sugar, 1 tablespoon at a time, while whisking continuously. Once all the sugar has been used up and the meringue is white and glossy, carefully fold in the desiccated coconut.
- Spoon the coconut meringue mixture of the biscuit layer already in the tin and spread out evenly.
- Scatter the flaked almonds over the top of the meringue, then bake the Coconut Meringue Slices in the preheated oven for 30-35 minutes. At the end of the baking time, the meringue should be a pale golden-brown colour and have firmed up slightly.
- Leave to cool in the tin until completely cold, then use a large knife to cut into 16 Coconut Meringue Slices to serve.
