These coconut bars taste better than the real McCoy and are quick and easy to make!
4 x 250 ml icing sugar
4 x 250 ml desiccated coconut
2.5 ml cream of tartar
1 ml salt
2.5 ml coconut essence (optional)
1 x 397 g tin condensed milk
200 g dark chocolate, e.g. Lindt Excellence Extra Dark Chocolate 85% Cocoa, finely chopped
- Combine the icing sugar, coconut, cream of tartar, salt, coconut essence, if used, and condensed milk in a large mixing bowl and mix well with a wooden spoon.
- Add a few drops of water if the mixture is too stiff. It should have the consistency of play dough.
- Line a 20 x 20 cm baking pan or dish with plastic wrap, leaving plenty of extra to hang over the sides.
- Press the coconut mixture firmly into the pan or dish and cover the coconut mixture completely with the plastic wrap before placing it in the freezer to firm up – at least 30 minutes.
- Melt the chocolate in a double boiler (or a glass bowl over a pot of simmering water). Set the chocolate aside.
- Place a Wizbake baking sheet underneath a cooling rack and set it aside.
- Remove the coconut mixture from the freezer, unwrap and cut into 12 bars of equal size.
- Work with one coconut bar at a time and slip it into the melted chocolate. Turn it over with a a fork to coat it on all sides with the chocolate.
- Remove the bar with a fork, allowing any excess chocolate to drip back into the bowl, then place it on the cooling rack so that the excess chocolate can drip off onto the Wizbake sheet.
- Do the same with the rest of the bars.
- Place the rack in the freezer for about 15 minutes so that the chocolate can harden.
- Remove the rack from freezer and repeat the dipping process, i.e. give each bar another coat of chocolate.
- Return the rack with the bars to the freezer to firm up completely – at least one hour.
- Remove the bars from the rack and store in an airtight container in the freezer for up to two months.
Makes 12 bars.