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Home-made Chocolate Covered Coconut Bars

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

  1. 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.
  2. Add a few drops of water if the mixture is too stiff.  It should have the consistency of play dough.
  3. Line a  20 x 20 cm baking pan or dish with plastic wrap, leaving plenty of extra to hang over the sides.
  4. 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.
  5. Melt the chocolate in a double boiler (or a glass bowl over a pot of simmering water).  Set the chocolate aside.
  6. Place a Wizbake baking sheet underneath a cooling rack and set it aside.
  7. Remove the coconut mixture from the freezer, unwrap and cut into 12 bars of equal size.
  8. 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.
  9. 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.
  10. Do the same with the rest of the bars.
  11. Place the rack in the freezer for about 15 minutes so that the chocolate can harden.
  12. Remove the rack from freezer and repeat the dipping process, i.e. give each bar another coat of chocolate.
  13. Return the rack with the bars to the freezer to firm up completely – at least one hour.
  14. Remove the bars from the rack and store in an airtight container in the freezer for up to two months.

Makes 12 bars.