Chocolate Coconut Bars With Almonds
Prep Time
30 minutes
Porties
Serveert 12
Niveau
Easy
Get ready to satisfy your sweet tooth with these homemade coconut bars! They’re packed with creamy white chocolate, crunchy roasted almonds, and a delicious coconut filling. The best part? They’re super easy to make with just a few ingredients, like vanilla wafers and grated coconut. Plus, you can get creative with the garnish – think freeze-dried raspberries or even a sprinkle of pistachios. Whether you’re new to baking or just want something fun and tasty, these bars will hit the spot. Perfect for sharing (or keeping all to yourself)!
Ingrediënten
You can lightly toast the grated coconut in a dry pan before adding it to the mixture. This will give a more intense coconut flavor.
If the white chocolate hardens too quickly during dipping, keep the bowl of melted chocolate over the warm water of your double boiler. This will maintain the chocolate at the right temperature.
Don’t just let the bars set for 1 hour in the refrigerator; check if they are firm enough. If they still feel a bit soft, give them more time to set better.
Garnish the coconut bars as desired, for example, with grated white chocolate or finely chopped pistachios.
To get neat rectangular pieces, use a sharp knife and heat it in hot water before cutting. Dry the knife after each cut for clean, sharp edges.
Replace the white chocolate with your favorite chocolate.
Get ready to satisfy your sweet tooth with these homemade coconut bars! They’re packed with creamy white chocolate, crunchy roasted almonds, and a delicious coconut filling. The best part? They’re super easy to make with just a few ingredients, like vanilla wafers and grated coconut. Plus, you can get creative with the garnish – think freeze-dried raspberries or even a sprinkle of pistachios. Whether you’re new to baking or just want something fun and tasty, these bars will hit the spot. Perfect for sharing (or keeping all to yourself)!
Stappenplan
1 Heat the cream until almost boiling. Add the 300 g of white chocolate, let it sit for 1 minute, and stir until a smooth ganache forms. Mix in the grated coconut. |
2 Pour half of the coconut mixture into the base of a dish and sprinkle the chopped roasted almonds over it. Cover with the rest of the coconut mixture and place the vanilla wafers on top. Allow this to set in the refrigerator for at least 1 hour. |
3 Remove the cookie from the dish and flip it over so that the bottom becomes the top. Cut the cookie into rectangular pieces. |
4 Melt the 250 g of white chocolate using a double boiler. |
5 Dip each piece of cookie in the melted white chocolate and place on a sheet of parchment paper. |
6 Garnish the coconut bars with thin lines of melted chocolate, grated coconut, and raspberries. |
