Coconut Bars

Name: Coconut Bars - Anghelina G.
Ingredients: 150 g coconut; 300 g milk chocolate; 8 egg whites; 100 g butter; 2 tablespoons cornstarch; 6 tablespoons sugar

Dessert - Coconut Bars by Anghelina G. - Recipia

Coconut bars are made from a simple base of egg whites and coconut, baked until lightly browned, then cut into pieces and dipped in a chocolate cream with butter and starch. After chilling in the refrigerator, the chocolate layer hardens, and the bars can be served. The recipe does not specify the size of the baking tray or the number of servings, so the pieces can be cut larger or smaller, according to preference. Quick Info Total Time: approximately 70-85 minutes, not including the cooling time of the base before cutting Preparation Time: not specified in the original recipe Baking Time: approximately 20-25 minutes Cooling Time in the Refrigerator: 50-60 minutes Servings: the number depends on the size of the squares Difficulty: easy Recipe Type: coconut and chocolate dessert Ingredients 150 g coconut 300 g milk chocolate 8 egg whites 100 g butter 2 tablespoons starch 6 tablespoons sugar Preparation Method 1. Prepare the base mixture Put the egg whites in a bowl and beat them until frothy with a pinch of salt. When the foam starts to form, gradually add the sugar and mix until it dissolves. Finally, fold in the coconut. Mix just enough to distribute it evenly in the egg white mixture. 2. Bake the base Prepare a baking tray lined with parchment paper and spread the mixture in it. Bake the base in a preheated oven at medium heat for about 20-25 minutes. The time may vary slightly depending on the oven, so the base should be monitored towards the end of baking. Once done, let it cool before cutting. If cut while still very hot, the squares may break more easily. 3. Prepare the chocolate In a saucepan, place the butter and let it melt. Add the milk chocolate broken into pieces and stir continuously until it melts and combines with the butter. Finally, add the starch and mix well. Remove the saucepan from the heat and let the mixture cool. It is important that the chocolate mixture is not used while it is very hot. The base should already be cool, and the chocolate should have a suitable consistency to coat the pieces. 4. Cut and glaze the bars When the base has cooled, cut it into squares or other shapes, according to preference. Dip each piece in the chocolate mixture so that it is coated. Place the bars on a suitable surface and refrigerate for 50-60 minutes until the chocolate hardens. After cooling, the coconut bars can be served. Why I make the recipe often It is a recipe with few ingredients and does not require the preparation of a complicated cream. The base is made quickly from egg whites, sugar, and coconut, and the chocolate coating is prepared in the same saucepan by melting the butter and chocolate. I also like that the final shape can be easily adapted. If you want small pieces, cut the base into narrow squares. For a more substantial dessert, you can portion it into larger pieces. After chilling in the refrigerator, the bars are easier to handle than immediately after glazing. Tips Let the base cool before portioning. The egg white and coconut mixture is more fragile while warm. Stir the chocolate with the butter continuously while on the heat. This way, the chocolate melts evenly. Add the starch at the end, then remove the saucepan from the heat, according to the recipe steps. If the chocolate mixture is too hot, wait a bit before dipping the base pieces in it. It is easier to work with a cooled mixture. Respect the refrigerator time of 50-60 minutes for the chocolate layer to harden before serving. Substitutions The recipe is designed with milk chocolate, which is the version used in the original composition. Other types of chocolate or substitutes for the main ingredients are not indicated. Egg whites cannot be replaced with whole eggs without changing the texture and proportions of the base. The same situation applies to coconut, which plays an important role in the structure of the mixture. Variations You can only modify the shape of the portions, cutting the base into smaller or larger squares, as you wish. For a different appearance, you can cut the base into rectangles, but the glazing and cooling steps remain the same. The quantities used for the base and for the chocolate mixture must be kept if you want to achieve the same recipe. The source does not provide other ingredient variations. Serving Ideas Serve the bars after the chocolate has hardened in the refrigerator. They can be placed on a platter, in individual pieces. For more practical portioning, cut the base before glazing into similarly sized pieces. This way, the working time is easier to estimate, and all bars have approximately the same amount of chocolate. Frequently Asked Questions How long does the base bake for the coconut bars? The base bakes for approximately 20-25 minutes in a preheated oven at medium heat. Since the exact temperature is not mentioned, check the base towards the end of the baking interval. Can I cut the base immediately after taking it out of the oven? It is better to let it cool before cutting. The base is more sensitive while warm and can break when you cut it or dip it in chocolate. How long should the bars stay in the refrigerator? The bars should be left in the refrigerator for approximately 50-60 minutes until the chocolate layer hardens. Why is starch added to the chocolate? In the original recipe, the starch is added at the end, after the chocolate and butter, before the mixture is taken off the heat. No other explanation or different quantity is indicated, so the exact 2 tablespoons from the ingredient list are used. How many bars come out from these quantities? The number is not specified and depends on the size of the tray and how large the portions are cut. The base can be portioned into squares or other shapes, according to preference. Nutritional Values The values below are estimates for the entire amount of dessert, as the brand of chocolate, portion size, or final number of pieces are not specified. For the entire recipe: Calories: approximately 3,800-4,000 kcal Proteins: approximately 50-60 g Carbohydrates: approximately 300-330 g Fats: approximately 270-290 g Fiber: approximately 15-20 g The value for one piece directly depends on the number of servings. For example, if the dessert is divided into 20 squares, the average values would be approximately 190-200 kcal per piece, but these remain indicative. Milk chocolate and coconut contribute the most to the caloric intake, while butter increases the total fat content. Storage and Reheating Keep the bars in the refrigerator, in a closed container or covered, after the chocolate layer has hardened. The refrigerator is suitable for this dessert as the chocolate remains firmer and the pieces are easier to store. The bars are not reheated. They are served cold or after being taken out for a short time from the refrigerator, depending on the desired consistency.

Coconut Bars

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