Ingredients
- Heaping 3/4 cup sugar
- Scant 1/2 cup egg whites (from about 3 eggs)
- 12 ounces sweetened shredded or flaked coconut
- About 50 whole blanched almonds (optional)
- 12 ounces semisweet chocolate
Equipment:
- 2 cookie sheets, well greased, or lined with parchment paper or lined with nonstick baking mats), or nonstick cookie sheets: 1 for baking and 1 for dipping
Directions
Heat the oven to 350 degrees F. Mix the sugar, egg whites and coconut together until well blended. Drop by rounded teaspoonfuls onto 1 cookie sheet. Using your hands, pinch each coconut mound to form it into a small bar. If using almonds, press them gently into the top of the bars. Bake until light golden brown, about 10 minutes. Let cool completely.
Melt the chocolate. Working 1 at a time, drop the coconut bars into the chocolate and fish them out with a fork, shaking lightly to allow some of the excess chocolate to drip off. Place on the second cookie sheet and let the chocolate set until firm. Store in an airtight container for up to 1 week.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By RebeccaAlSuwaidi
on December 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Try adding 1-2 T shortening to the chocolate.
By kimgjolly
Sparks, NV
on December 07, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super easy and good. I made something like this by accident because I didn't have a recipe.
By ramona.brunswic...
Phoenix, AZ
on July 05, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I too had a little trouble working with the melted chocolate. After reading the reviews I initially tried using dark chocolate wafers designed for candy molds, but even though it said dark chocolate the flavor was a little too sweet for me. Then I added 60% cacao baking chips to the melted chocolate, which cut the sweetness quite a bit. I had one yesterday after they had chilled in the fridge for an hour, and I thought the chocolate overpowered the coconut. But then I tried another one today and found the coconut/chocolate ratio to be much more to my liking. It was a bit messy coating the cooled coconut mounds, so if I made these again, I'd first do a little research on how to dilute the melted chocolate so it produced a smooth, less thick coating and still firmed up after chilling.
Read all 4 reviews