A delicious mixture of toasted coconut, macadamia nuts, cranberries and marshmallow in creamy white chocolate is an easy to make Australian festive bake. It is very rich so cut into small pieces.
Preheat the oven to 180℃ (170℃ fan)/350°F/gas mark 4. Line a 20cm (8in square cake tin with baking parchment.
Spread chopped 100 g macadamia nutsout on one of the baking trays and 50 g desiccated coconut on another. Toast in the oven for about 4-6 minutes until golden. Don't put them on the same tray as the coconut may toast a bit quicker.
Meanwhile, place 450 g white chocolate broken into small pieces in a large bowl and place over a pan of hot water. Heat gently stirring until the chocolate has melted. Remove from the pan and wipe the base of the bowl dry.
Allow to cool slightly then stir in the toasted nuts and coconut, 75 g dried cranberriesand 100 g mini marshmallows until well coated in the melted chocolate.
Tip into the prepared tin and spread level. Chill for 2 hours or until required.Serve cut into small squares.
Notes
Store in an airtight container in a cool dry place for up to 2 weeks