Be warned, these decadently delicious treats are dangerous! They have a crispy g-f base covered with chocolate then a moist, coconut macaroon top. Very hard to stop at one or two .... or even three.
Rosie
CHOCOLATE MACAROON BARS
Makes 32
Base
115 gm unsalted butter
240 gm Revenge Gluten-free Plain Flour Mix (see below)
100 gm brown sugar
1 pinch salt
235 gm dark couverture chocolate, chopped
Preheat oven to 180°C. Grease and line a 23cm x 23cm (or equivalent) tin.
Place all ingredients, except chocolate, into a food processor and pulse until the mixture resembles fine breadcrumbs. Press into prepared tin and bake for 20 minutes. Remove from the oven and immediately sprinkle the chopped chocolate over the hot base.
Topping
4 egg whites
230 gm caster sugar
1 teaspoon pure vanilla extract
60 gm Revenge Gluten-free Plain Flour Mix (see below)
180 gm desiccated coconut
Whisk egg whites until medium peaks form. Gradually add the sugar. Whisk for a further minute. Fold in the vanilla extract, flour and coconut.
Dollop the coconut meringue on top of the chocolate which will be quite melty. Carefully spread the meringue mix over without disturbing the chocolate.
Bake for 30 minutes or until lightly golden brown. Allow to cool in the tin before cutting into bars.
Dust with cocoa or icing sugar to garnish if desired.
REVENGE GLUTEN-FREE PLAIN FLOUR MIX
450 gm fine white rice flour
150 gm fine brown rice flour
160 gm tapioca flour
260 gm potato starch (not flour)