Coconut and Toffee Pie
Description
Homemade baked goods for tea. You can safely replace the coconut with coconut flakes, especially since in the original recipe the coconut flesh is ground in a blender anyway. Any caramels will work: "Golden Key," "Buratino," or similar. The cake will turn out thin. If you cut it into pieces and place them in a container, it will resemble cookies more. Baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Place the butter, flour, sugar, and salt into the blender container. Blend until crumbs form.
- 2
Step 2
2. Line the baking pan with foil and grease with oil, place the crumb mixture in it, spread evenly, and press down.
- 3
Step 3
3. Place the pan in a preheated oven at 180 degrees for 20-25 minutes.
- 4
Step 4
4. Meanwhile, toast the coconut flakes in a dry skillet until golden brown.
- 5
Step 5
5. Place the caramel candies into a bowl or glass, pour in the cream, and microwave for 2 minutes at medium power to melt—otherwise, the candies might explode. Remove the mixture and stir; if necessary, return it to the microwave for another 40–60 seconds.
- 6
Step 6
6. Transfer the coconut flakes to a container, pour over the melted caramels, and mix.
- 7
Step 7
7. Remove the shortbread base from the pan, but leave it on the foil, pour the coconut-caramel mixture over the top and spread it evenly.
- 8
Step 8
8. Let the pie sit for 10–15 minutes so the top sets, then cut into pieces.
- 9
Step 9
9. Melt the dark chocolate in the microwave.
- 10
Step 10
10. Spread a thin layer of chocolate on the bottom of each pie square and place them on parchment paper with the chocolate side down.
- 11
Step 11
11. Place the remaining chocolate in a bag and make a small hole in one corner; use it to decorate the pieces on top, then let them set.
- 12
Step 12
12. After setting, enjoy the baked goods or store them in a container for several days.