Coconut Bars
Baking and Desserts • European
Description
Makes about 60 bars. You can skip the zest—then I squeeze in 2-3 tablespoons of lemon juice.
Ingredients
- Sugar 10 oz
- Egg white 3 pieces
- Citrus Zest Mix 1 tablespoon
- Corn Flour for Polenta 2 spoons
- Coconut flakes 10 oz
- Liquid dark chocolate 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 320°F. Grease two baking trays with butter and line them with parchment paper. Place the egg whites in a small dry(!) bowl. Using a mixer, beat the egg whites until stiff peaks form. While continuing to beat, gradually add the sugar in small portions. Beat until a thick, glossy mixture forms and the sugar is completely dissolved. Fold in the coconut essence and lemon zest.
Step 2
Transfer the mixture to a large bowl and add the sifted cornmeal and shredded coconut, reserving 2 tablespoons for sprinkling. Mix with a metal spoon. Drop 1–2 tablespoons of the dough onto the prepared baking sheets, spacing them about 3 cm apart. Sprinkle with the reserved shredded coconut and bake for 15–20 minutes, until the bars are golden brown. Transfer to a cooling rack.
Step 3
You can stop here... but you can also continue by using chocolate. Place the chocolate in a heatproof bowl. In a pot, bring water to a boil, then remove from heat and place the bowl with chocolate over the pot of water. Stir occasionally until the chocolate is melted. Dip each bar into the chocolate and place it back on the rack.
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