Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease a 32cm x 22cm slice pan and line with baking paper.
• 2.
  Whiz flour, brown sugar, coconut and 1 tsp fine salt in a food processor until well combined and sugar is fine, with no lumps. Add melted butter and whiz until well combined. Press firmly over base of prepared pan and level surface. Bake for 15 minutes or until light golden. Place pan on a wire rack to cool completely.
• 3.
  For the caramel, place all ingredients and 3/4 tsp fine salt in a medium saucepan over medium heat and whisk until butter melts and mixture comes to a simmer. Cook, whisking constantly, for 3-4 minutes until caramel thickens and is light golden.
• 4.
  Pour caramel over the cooled biscuit base. Tilt pan to spread out to an even layer. Bake for 15-18 minutes until the caramel is golden. Place pan on a wire rack to cool completely.
• 5.
  Once caramel has cooled, for the marshmallow, place egg whites and sugar in a large heatproof bowl and whisk until just combined. Set bowl over a small saucepan of simmering water (don’t let base of bowl touch the water). Whisk constantly for 4-5 minutes until sugar has completely dissolved and egg white is opaque and runny. Immediately transfer mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for 8-10 minutes until tripled in volume and a firm meringue has formed. Whisk in vanilla.
• 6.
  Use a fork to rough up the surface of the caramel slightly (this will help the marshmallow stick to the caramel), then spread meringue evenly over surface. Set aside at room temperature for 30 minutes or until marshmallow has set firm.
• 7.
  Use a kitchen blowtorch to lightly toast meringue, if desired. Drizzle over melted chocolate, then slice to serve.