These coconut chocolate bars are rich of flavors, soft and tender on the inside, smothered in bitter-sweet dark chocolate and sprinkled with coconut flakes. They taste more like little cakes rather than cookies but nonetheless they look very pretty and decoratively on your christmas cookie plate.
Preparation for about 80 little cakes
Preheat the oven to 180° C and line a baking tray with parchment paper.
- 200 g milk chocolate
- 250 g butter, at room temperature
- 150 g sugar
- 1 tablespoon vanilla sugar
- dash of salt
- 6 eggs
- 150 g ground almonds
- 200 g coconut flakes
- 100 g flour
- 250 g dark chocolate couverture
- about 50 g coconut flakes for decoration
In a heatproof bowl, over a saucepan of simmering water, gently melt the chocolate.
Put the soft butter, the sugar, the vanilla sugar and salt in a bowl and beat until well mixed.
Add the eggs, one at the time, and fold in the melted chocolate, the ground almonds, the coconut flakes and sift in the flour.
Spoon the dough in the prepared baking tray and bake the cake on the middle rack of the oven for about 15 minutes.
Cool the cake completely on a wire rack.
In a heatproof bowl, over a saucepan of simmering water, gently melt the couverture.
Cut the cake in about 2 x 2 cm cubes, dip the cakes in the chocolate and sprinkle the little cakes with coconut flakes.