3 1/2 cups plain flour
2/3 cup caster sugar
1/2 cup cocoa powder
1/2 cup milk chocolate bits
2 cups brown sugar, firmly packed
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1 cup chopped salted cashews or peanuts
Milk chocolate, melted (optional)
1/3 cup caster sugar
1/4 cup plain flour
1 1/4 cups flaked coconut
3 eggwhites, lightly beaten
Preheat oven to 180C. Line a 30 x 20 x 5 cm slice tin with baking paper. Combine flour, caster sugar, cocoa and 220g of the butter in a food processor and process until mixture comes together and forms a dough. Tip out into a bowl and add chocolate bits. Press into prepared tin and bake for 8-10 minutes or until firm.
To make macaroon topping, combine all ingredients in a medium bowl. Set aside.
Meanwhile, in a medium saucepan, combine brown sugar and remaining butter over medium heat until melted and smooth; cool slightly. Add eggs, 1 at a time, beating with a wooden spoon until just combined. Stir in vanilla, remaining flour, baking powder, baking soda and nuts.
Pour batter evenly over crust. Spoon macaroon topping into small mounds on top and carefully spread to edges of pan. Bake for 25-30 minutes or until topping is light brown. Cool in tin on a wire rack.
Drizzle with melted milk chocolate, if desired. Cut into squares and serve.