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October 27, 2012

Coconut Chocolate Crunchies

Seems I am on a Coconut spree again, but it is one of my weaknesses and this was a delight to make and to eat!

I do not like Brownies, the first time I made them I thought it was a flop, but I learned that's just the way they are meant to be. This is different, mostly in the texture and I liked it ... {too much I should add...}

The most important thing here, is to wait until it has cooled completely before you remove it from the baking dish, otherwise it will just fall apart.

These flavors has really played well together and it most definitely is crunchy ... but not so much so that you will break your teeth.

Here's the recipe - go ahead, make a batch - it will be gone in no time at all!

Coconut Chocolate Cruncies

2 cups Cake Flour
2 cups Instant Oatmeal
2 cups Coconut
1/2 cup Sugar
1/4 cup Cocoa Powder
2 t Baking Powder
Pinch of Salt
1 1/2 cup Butter, melted
2 t Vanilla Essence

2 cups Icing Sugar
2 TB Cocoa Powder
2 t Butter
a little Boiling Water

1.) Pre-heat the oven to 180 deg C (350 deg F) - Spray a 20 x 30cm oven dish with Spray 'N Cook.
2.) Mix together the Cake Flour, Oatmeal, Coconut, Sugar, Cocoa Powder, Baking Powder and Salt in a large mixing bowl - add the melted Butter and Vanilla Essence - stir until well combined.
3.) Press the mixture into the prepared oven dish - use a tablespoon to really press it down tightly.
4.) Bake 15 - 20 minutes {keep an eye on it - this burns easily}
5.) Sift together the Icing Sugar and Cocoa Powder - add the Butter, mix and then add a little at a time Boiling Water until a spreadable mixture has formed {it must not be too thin - just spreadable}
6.) As soon as the Crunchies come out of the oven - pour the Icing over - spread evenly.

Leave in the oven dish until completely cooled - cut into squares and serve.

Bye-bye now,

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1 comment:

  1. These look absolutely delicious, certainly pin-worthy!


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