Coconut bars
12 servings
20 minutes
Coconut bars are a delicate treat with a delightful tropical aroma. Their history traces back to European confectionery tradition, where coconut was used to create exquisite desserts. Light and airy, they have a crispy crust and a soft center complemented by subtle citrus notes of lemon zest. The additional dark chocolate coating gives them a deep, rich flavor, making each bite special. These bars are perfect for morning coffee or tea time and make a wonderful treat for guests. Made at home, they retain their freshness and rich taste, delighting coconut dessert lovers.
1
Preheat the oven to 160 degrees. Grease two baking trays and line them with parchment paper. Pour the egg whites into a small dry(!) bowl. Using a mixer, beat the whites into a stiff foam. While continuing to beat, gradually add sugar in small portions. Beat until a thick glossy mixture forms and the sugar is completely dissolved. Stir in coconut essence and lemon zest.
- Egg white: 3 pieces
- Sugar: 300 g
- Lemon zest: 1 teaspoon
2
Transfer the mixture to a large bowl and add the sifted corn flour and coconut flakes, reserving 2 tablespoons for sprinkling. Mix with a metal spoon. Place 1-2 tablespoons of dough on prepared trays, about 3 cm apart. Sprinkle with the remaining coconut flakes and bake for 15-20 minutes until the bars are golden. Transfer to a cooling rack.
- Corn flour: 2 tablespoons
- Coconut flakes: 280 g
- Coconut flakes: 280 g
3
You can stop here... But you can also continue using chocolate. Place the chocolate in a heatproof dish. Bring water to a boil in a pot, remove from heat, and place the bowl with chocolate over the pot of water. Stir occasionally until the chocolate melts. Dip each bar in chocolate and place back on the rack.
- Dark chocolate: 60 g