Cranberry & Coconut Macaroon Crunchies
I can eat the same thing for breakfast for weeks on end then suddenly cannot stand the sight of it. That’s what happened with this Cranberry & Coconut Macaroon Muesli from Woolies.
I bought it to eat with yoghurt for breakfast but didn’t quite manage to finish the large packet. It sat in my cupboard for months until I decided to experiment and make a crunchie biscuit out of it. For those who are not aware a crunchie is a popular South African cookie, made from oats, flour, honey or golden syrup, butter and sugar. I used the muesli in place of the oats and it turned out pretty well for a first time!
- 2 cups muesli
- 1/2 cup cake flour
- pinch of salt
- 1 tsp bicarbonate of soda
- 1/4 cup coconut oil
- 1/4 cup honey or golden syrup (see tips)
- 1/3 cup butter (see tips)
- 1 tsp vanilla essence
- dark chocolate to drizzle over
- Pulse muesli in a food processor until fine and broken up.
- Add flour, bicarb and salt.
- In a saucepan melt coconut oil, butter, vanilla essence and honey.
- Add to the dry ingredients.
- Combine well and empty into a 20x20cm greased baking dish.
- Smooth top over and bake at 180 degrees for 20 – 25 minutes or until golden brown.
- Cut into squares while still warm and allow to cool.
For a first time experiment it turned out quite well. Important things to note: I could have used 1/2 cup of butter instead of 1/3 cup as I found it was slightly dry. It was not as sweet as a regular crunchie because I only added 1/4 cup of honey. I did not want to add any more sugar as there is sugar in the muesli, if you want to add to the liquid component add 1/4 cup of brown sugar. This will make it sweeter and give it a darker colour. This will also increase the amount of liquid and maybe combat the dryness. Drizzle over dark chocolate, some desiccated coconut or chopped pistachios for some extra flair. Or keep them plain but most of all enjoy them with a hot beverage!