The first time I made these bars was one afternoon when I had too many leftover egg whites from another recipe. I loved that the ingredients are always available at home and I didn't need anything fancy. Everything came together quickly, and the actual prep time is quite short.
Quick Info
Total time: approx. 3 hours (including cooling)
Preparation time: 20 minutes
Baking time: 30 minutes
Servings: 10-12 bars, depending on how you cut them
Difficulty: easy
Recipe type: quick dessert, coconut bars
Ingredients
200 g shredded coconut
200 g sugar
6 egg whites
200 g milk chocolate
Instructions
1. Preheat the oven to 180°C (350°F) to let it warm up. Line a baking dish with parchment paper – I use one about 20 x 30 cm (8 x 12 inches), but it doesn't need to be exact; the mixture is not fussy.
2. Place the egg whites in a large bowl. Sprinkle a pinch of salt and beat them until stiff peaks form using a mixer. Be patient; they should hold their shape on the whisk and not drip.
3. Gradually add the sugar, mixing well each time. In a few minutes, you should achieve a glossy meringue where the sugar is almost dissolved. If you feel the mixture with your fingers, it shouldn't be gritty.
4. Add all the shredded coconut to the meringue and gently fold it in using a spatula or large spoon. Mix until just combined, but don’t overdo it; just enough to incorporate everything.
5. Pour the mixture into the prepared baking dish, leveling it off with the spatula as evenly as possible. The ideal thickness is about 2-3 cm (1 inch), but it’s fine if it turns out a bit thinner.
6. Place the dish in the oven on the middle rack for 30 minutes. The top should be lightly browned but not too dry. Avoid opening the oven unnecessarily.
7. Remove the dish and cut the warm layer directly on the parchment into bars. It cuts more cleanly while warm.
8. Let the bars cool completely, separated, so they don’t stick together.
9. Melt the milk chocolate either in a double boiler or in the microwave, stirring occasionally.
10. Dip each bar into the melted chocolate, covering it as much as you like – either just one side or completely. Place them on parchment paper to prevent sticking once the chocolate hardens.
11. Move the bars to the fridge for a few hours to allow the glaze to set properly.
Why I Make This Recipe Often
If I have leftover egg whites or crave a simple dessert, I choose this recipe because it’s quick to make and doesn’t require any fuss with kneading, baking powder, or creams. The bars keep well in the fridge, and the coconut flavor is pleasant without being overly sweet.
Tips and Variations
Tips
Don’t let the layer cool before cutting, as it may crack.
For a smooth glaze, use a fork to roll the bars in the chocolate.
If the bars break a little while cutting, you can press them back together while they’re still warm.
Substitutions
You can use dark chocolate instead of milk chocolate for a more intense flavor.
The sugar can be reduced to 170 g for those who prefer less sweet desserts.
Variations
For a thinner layer, use a larger baking dish, and for a fluffier bar, leave the mixture thicker.
You can sprinkle a bit more shredded coconut on top of the still-wet chocolate for decoration.
Serving Ideas
They are great cold, straight from the fridge. They pair well with coffee or make a sweet snack after lunch.
Frequently Asked Questions
1. Can I use coconut flakes instead of shredded coconut?
Coconut flakes work too, as long as they are finely chopped. If they are too large, chop them a bit with a knife or food processor to mix easily into the meringue.
2. How long do the bars last in the fridge?
They keep well in a sealed container in the fridge for about 4-5 days. After that, they start to dry out.
3. Can I use frozen egg whites?
Yes, if you let them come to room temperature completely and beat them well, there will be no difference in the result.
4. What if I don’t have parchment paper?
You can grease the dish with a bit of oil, but the paper helps to release the layer more easily and prevents sticking.
5. Can the recipe be made without a mixer?
You can beat the egg whites with a whisk manually, but it takes longer and requires more patience.
Nutritional Values
Approximately, one bar has around 200-220 kcal if you divide the mixture into 12. One bar contains about 14 g of fat, 18 g of carbohydrates (from sugar and chocolate), and 2-3 g of protein (from egg whites and a little from chocolate). These values are approximate and depend on the size of the bar and how much chocolate you actually use.
Storage and Reheating
The bars should be stored in the fridge, in a container or on a covered platter. They last well for 4-5 days. I do not recommend reheating them, as the chocolate will melt and the texture will change. They are best enjoyed cold. If you have leftovers, you can freeze them, but the texture may change slightly after thawing.
Quick Info
Total time: approx. 3 hours (including cooling)
Preparation time: 20 minutes
Baking time: 30 minutes
Servings: 10-12 bars, depending on how you cut them
Difficulty: easy
Recipe type: quick dessert, coconut bars
Ingredients
200 g shredded coconut
200 g sugar
6 egg whites
200 g milk chocolate
Instructions
1. Preheat the oven to 180°C (350°F) to let it warm up. Line a baking dish with parchment paper – I use one about 20 x 30 cm (8 x 12 inches), but it doesn't need to be exact; the mixture is not fussy.
2. Place the egg whites in a large bowl. Sprinkle a pinch of salt and beat them until stiff peaks form using a mixer. Be patient; they should hold their shape on the whisk and not drip.
3. Gradually add the sugar, mixing well each time. In a few minutes, you should achieve a glossy meringue where the sugar is almost dissolved. If you feel the mixture with your fingers, it shouldn't be gritty.
4. Add all the shredded coconut to the meringue and gently fold it in using a spatula or large spoon. Mix until just combined, but don’t overdo it; just enough to incorporate everything.
5. Pour the mixture into the prepared baking dish, leveling it off with the spatula as evenly as possible. The ideal thickness is about 2-3 cm (1 inch), but it’s fine if it turns out a bit thinner.
6. Place the dish in the oven on the middle rack for 30 minutes. The top should be lightly browned but not too dry. Avoid opening the oven unnecessarily.
7. Remove the dish and cut the warm layer directly on the parchment into bars. It cuts more cleanly while warm.
8. Let the bars cool completely, separated, so they don’t stick together.
9. Melt the milk chocolate either in a double boiler or in the microwave, stirring occasionally.
10. Dip each bar into the melted chocolate, covering it as much as you like – either just one side or completely. Place them on parchment paper to prevent sticking once the chocolate hardens.
11. Move the bars to the fridge for a few hours to allow the glaze to set properly.
Why I Make This Recipe Often
If I have leftover egg whites or crave a simple dessert, I choose this recipe because it’s quick to make and doesn’t require any fuss with kneading, baking powder, or creams. The bars keep well in the fridge, and the coconut flavor is pleasant without being overly sweet.
Tips and Variations
Tips
Don’t let the layer cool before cutting, as it may crack.
For a smooth glaze, use a fork to roll the bars in the chocolate.
If the bars break a little while cutting, you can press them back together while they’re still warm.
Substitutions
You can use dark chocolate instead of milk chocolate for a more intense flavor.
The sugar can be reduced to 170 g for those who prefer less sweet desserts.
Variations
For a thinner layer, use a larger baking dish, and for a fluffier bar, leave the mixture thicker.
You can sprinkle a bit more shredded coconut on top of the still-wet chocolate for decoration.
Serving Ideas
They are great cold, straight from the fridge. They pair well with coffee or make a sweet snack after lunch.
Frequently Asked Questions
1. Can I use coconut flakes instead of shredded coconut?
Coconut flakes work too, as long as they are finely chopped. If they are too large, chop them a bit with a knife or food processor to mix easily into the meringue.
2. How long do the bars last in the fridge?
They keep well in a sealed container in the fridge for about 4-5 days. After that, they start to dry out.
3. Can I use frozen egg whites?
Yes, if you let them come to room temperature completely and beat them well, there will be no difference in the result.
4. What if I don’t have parchment paper?
You can grease the dish with a bit of oil, but the paper helps to release the layer more easily and prevents sticking.
5. Can the recipe be made without a mixer?
You can beat the egg whites with a whisk manually, but it takes longer and requires more patience.
Nutritional Values
Approximately, one bar has around 200-220 kcal if you divide the mixture into 12. One bar contains about 14 g of fat, 18 g of carbohydrates (from sugar and chocolate), and 2-3 g of protein (from egg whites and a little from chocolate). These values are approximate and depend on the size of the bar and how much chocolate you actually use.
Storage and Reheating
The bars should be stored in the fridge, in a container or on a covered platter. They last well for 4-5 days. I do not recommend reheating them, as the chocolate will melt and the texture will change. They are best enjoyed cold. If you have leftovers, you can freeze them, but the texture may change slightly after thawing.