These chocolate coconut bars are similar to a coconut macaroon, except this batter has extra egg whites that result in a more cake-like texture. They are also topped with a yummy chocolate icing. The recipe is easy to make and budget friendly.
Author:Ditch The Wheat
Prep Time:15 minutes
Total Time:15 minutes
Yield:8 bars 1x
4 egg whites, (save the egg yolks for homemade mayo)
1 tsp vanilla extract
1/4cup raw honey or more
1/4cup unsweetened cocoa powder
1/8 tsp sea salt
2cups unsweetened shredded coconut, fine
3/4cup chocolate chips (dark or milk chocolate ~ adjust for desired sweetness)
1 tbsp coconut oil
Preheat the oven to 350 degrees F.
Line a 4 1/2″ x 8 1/2″ (a.k.a. a loaf pan) baking dish with parchment paper.
In a bowl, using a mixing machine, whip the egg whites to soft peaks.
Add honey and vanilla and continue whipping until stiff peaks form.
Add cocoa powder and salt and mix until incorporated.
Fold in the shredded coconut. Spread the mixture in the baking dish.
Bake for 25 minutes or until a toothpick can be inserted in the middle and comes out without any batter.
Allow the bars to cool before spreading with icing.
Place the chocolate chips and coconut oil in a small pot on low heat. Stir continuously until the chocolate chips have melted.
Spread over the cooled bars. Place the bars in the fridge to firm.
Cut into 8 squares. The bars are slightly delicate so be careful cutting them. Store the bars in the fridge.