Myrna's Toasted Coconut-Chocolate Bars Recipe

Recipe inspired by Gale Gand

• Level: Intermediate
• Yield: 50 pieces
• Total: 50 min (Prep: 30 min, Cook: 20 min)
• Nutritional Analysis Per Serving (Serving Size: 1 of 50 servings)
  Calories: 77 | Total Fat: 5 g | Saturated Fat: 3 g
  Carbohydrates: 9 g | Dietary Fiber: 1 g | Sugar: 7 g
  Protein: 1 g | Cholesterol: 0 mg | Sodium: 6 mg

Ingredients

• Heaping 3/4 cup sugar
• Scant 1/2 cup egg whites (from about 3 eggs)
• 12 ounces sweetened shredded or flaked coconut
• About 50 whole blanched almonds (optional)
• 12 ounces semisweet chocolate

Special equipment:

• 2 cookie sheets, well greased, or lined with parchment paper or lined with nonstick baking mats, or nonstick cookie sheets: 1 for baking and 1 for dipping

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Instructions

1. Preheat the oven to 350 degrees F. Combine the sugar, egg whites, and coconut in a bowl until thoroughly mixed. Place rounded teaspoonfuls of the mixture onto one of the cookie sheets. Shape each mound into a small bar using your hands. If using almonds, gently press one into the top of each bar. Bake until the bars turn a light golden brown, about 10 minutes. Allow them to cool completely.
2. Melt the chocolate. One at a time, dip each coconut bar into the melted chocolate, then lift it out with a fork, gently shaking to remove any excess chocolate. Place the dipped bars on the second cookie sheet and let the chocolate harden. Store in an airtight container for up to one week.

Whip up these irresistible coconut barscrisp edges, chewy centers, and a luxurious chocolate dip that'll have everyone reaching for seconds. Perfect for gifting or holiday treats!