This Orange & Coconut Biscuit Slice is a lovely new addition to my easy slice recipes!
Published April 29, 2021, Updated April 4, 2024
Not to be confused with my citrus no bake slice that is as old as they come this is also as old as the hills but slightly different!
Originally found in an old fundraising cook book and I have adapted it to suit what we had in the pantry! The original recipe included dried apricots and I have replaced that with walnuts, either would work beautifully.
I love no bake slices, they are so easy to whip up and always have the best flavours. This one is super versatile and you can mix and match ingredients that you think will complement the finished product.
I am a sucker for all things orange in baking, and this icing hits all the highs for me! Including both the zest and the juice of the orange and a little condensed milk it is a lovely way to finish off the slice.
Ingredients
-
Plain Biscuits
-
Butter
-
Desiccated Coconut
-
Condensed Milk
-
Chocolate Chips or drops
-
Orange, Zest and Juice
-
Apricots or Walnuts
-
Icing Sugar
The biscuits we use here in New Zealand for no bake slices are often called Wine biscuits or Arrowroot, in other countries you will find a plain tea biscuit such as a Marie biscuit, Rich Tea, Digestive or a sweet graham cracker! There is bound to be a similar alternative available that will suit this perfectly.
I use desiccated coconut, as it is nice and fine, rather than shredded which leave long strips in the slice. However if you are careful you can see in the attached images someone combined my shredded coconut and desiccated when they were helping out in the kitchen!
What a treat for me, but it all works out ok in the end.
No bake slices all follow the same process, simply crush the biscuits using either a food processor or you can do this in a large zip top bag with a rolling pin to form a fine crumb.
Then you mix the dry ingredients and pour over the wet ingredients and combine then press into a tin.
You can ice straight away, pop in the fridge and set. The icing is lovely and simple and complements the slice perfectly. This slice is best stored in the fridge as the icing is nice and soft.
If you want to know how to use up the other half a can of condensed milk I have recipes for that also! Just ask.
If you are after the classic Citrus Slice that I recall from tea rooms of my childhood you can find that here. It is lovely with either lemon or orange or a combination of both
I hope you enjoy this recipe for Orange & Coconut Biscuit Slice
Orange & Coconut Biscuit Slice
Ingredients
Base
- 1 x 250 gram Packet Plain Tea Biscuits, see above for varieties
- 1 Cup Desiccated Coconut, 75 grams
- 1/4 Cup Chocolate Chips, 45 grams
- Zest of 1 Orange
- 1/2 Cup of Dried Apricots or Walnuts (or both) diced to 1 cm, 80 grams
- 115 grams Butter, melted
- 1/2 Cup Condensed Milk, 125mls
Icing
- 2 Cups Icing Sugar, sifted, 270 grams
- 1 to 2 Tablespoons Orange Zest
- 2 teaspoons Condensed Milk, 30 mls
- 1 Tablespoon Butter, melted, 15 mls
- 2 teaspoons Desiccated Coconut
- Juice of 1 Orange (strained), added a tablespoon at a time
Instructions
- Prepare a 23cm square slice tin with baking paper, I like to spray the tin with a little cooking spray to help paper stick
- Crush the biscuits with a food processor to a fine crumb
- In a medium bowl add together the crushed biscuits, coconut, chocolate chips, orange zest and apricots or walnuts and stir to combine
- Add to this the melted butter and condensed milk and stir well
- Spoon this into the prepared tin and press evenly
- To prepare the icing in a medium bowl add the sifted icing sugar, coconut, condensed milk, melted butter and orange zest and stir to combine
- Add to this the freshly squeezed orange juice a tablespoon at a time, stirring in between until you get the desired consistency, which is able to just start to drip off the end of the spoon and be spreadable.
- Pour this over the base and spread evenly with a knife or back of a spoon
- Give it a little jiggle to spread evenly
- Place in the refrigerator for 4 hours or until set
- Allow the slice to come to room temperature for 20 minutes before removing from the slice tin and cutting into squares
- Store in an air tight container in the refrigerator for up to 5 days
- Enjoy!
Notes
You can omit the second measure of orange zest if you prefer, this way you will only require one orange for this recipe, or split the zest evenly between the base and icing.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 165mgCarbohydrates: 47gFiber: 2gSugar: 37gProtein: 3g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me know in the comments below once you try this one!
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Happy Baking
Anna
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Craig says
I took 5 years to grow half a dozen Tangor Ugly in the south of the South Island and I just used 3 of them to make this. It was delicious to say the least.