This recipe requires a little patience since it is made up of 3 layers.... they're all really simple though so you can't go wrong!
For the base:
- 120g ground almonds
- 50g dessicated coconut
- 1 tbsp Irish honey
- 1 tsp vanilla extract
- 1 large egg yolk
- 50g butter, melted
Preheat oven to 160d (fan). Line an 8" square baking tin with greaseproof paper.
Add all the ingredients together and mix well until you have a firm dough.
Press the dough into base of lined tin.
Bake for 5 minutes. Remove from oven and set aside to cool.
For the raspberry jam filling:
- 150g frozen raspberries
- 1 tbsp lemon juice
Add the raspberries and lemon juice to a saucepan. Bring to a boil, and allow to simmer over a low heat for approx 5 minutes to allow the jam to thicken.
Spread an even layer of jam over the cooled base.
For the macaroon topping:
- 3 eggs
- 4 tbsp Irish honey
- 1 tsp cinnamon
- 150g dessicated coconut
- 100g butter, melted
Whisk the eggs & honey together until pale and trebled in volume.
Fold in the butter, coconut & cinnamon. Stir until just combined.
Spread over the jam filling.
Bake for 25-30 minutes until firm and golden.
Set aside to cool before cutting into squares.