Women Cookie Recipes

Coconut Ice
Makes 24 bars

450g (3 cups) pure icing sugar
255g (3 cups) desiccated coconut
125g Copha, chopped
2 eggwhites
Pink food colouring
1 tablespoon desiccated coconut, extra, to sprinkle

1. Grease an 18cm square cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the icing sugar and coconut in a heatproof bowl. Melt the Copha in a small saucepan over a medium heat. Add to the icing sugar mixture and mix well. Use a balloon whisk or an electric beater to whisk the eggwhites until stiff peaks form. Fold through the icing sugar mixture until well combined.

3. Transfer two-thirds of the mixture to another bowl, add a few drops of food colouring to reach the desired shade (we used 8 drops), then mix until evenly combined.

4. Press half of the pink mixture evenly into the pan. Top with the white mixture and then the remaining pink mixture to form 3 layers in total. Sprinkle with the extra coconut. Place in the fridge for 1 hour, or until firm. Cut into 3.5cm x 4cm bars, then wrap or store (see tip below).

Tips:
• The pink mixture may seem bright at first, but some brands of food colouring will ligten over time. Don’t be afraid of being bold with the colour. Also, some brands will
ge colour, for example from pink to apricot.

• The coconut ice will keep in an airtight container in the fridge for up to 1 week.