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.
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