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Coconut Crunchies

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Delicious, easy and loved Coconut Crunchies for the entire family for snacks and lunch boxes

Makes ± 35 crunchies


300g (375ml) Huletts White Sugar
125g Butter
30ml honey
1 egg, beaten
10ml Bicarbonate of Soda
160g (500ml) oats
160g (500ml) Desiccated Coconut
140g (250ml) cake flour
2ml salt


Preheat oven to 180ºC.
Melt the sugar, butter, and honey in a saucepan over low heat.
Remove from heat and leave to cool.
Stir in the beaten egg and bicarbonate of soda. (The mixture will foam.)
Mix the oats, coconut, cake flour, and salt together in a mixing bowl.
Add the butter mixture to the dry ingredients and mix well.
Spoon the mixture into a greased 40 x 30cm oven pan and press down evenly.
Bake for 20 minutes or until golden brown.
Remove from oven and leave to cool for 5 minutes.
Cut into even squares and leave to cool completely

Prepared by Angie Barclay 

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