member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Chocolate Crusted Coconut Bars


    Source of Recipe


    Recipe courtesy Wayne Harley Brachman

    List of Ingredients




    For the Chocolate Crust:
    1 1/2 cups all-purpose flour
    1/4 cup sugar
    2 tablespoons unsweetened cocoa powder
    8 tablespoons (1 stick) unsalted butter, room temperature
    For the Coconut Macaroon:
    4 cups unsweetened coconut flakes
    8 large egg whites
    2 cups confectioners’ sugar
    1/2 cup sweetened coconut cream
    2 ounces melted bittersweet chocolate, for decorating

    Recipe



    Set a rack in the middle of the oven and preheat to 375 degrees F.
    Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.

    Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.

    Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.

    Coconut Macaroon:
    Mix the 4 cups coconut, the egg whites, confectioners’ sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â