<\/p>\n
7 oz sweetened shredded coconut
¾ cup white sugar
3 Tablespoons all purpose flour
½ teaspoon salt
½ cup egg whites (about 4 eggs)
1 Tablespoon honey
1 teaspoon vanilla extract
2 ounces whole roasted almonds (unsalted)
4 ounces good quality chocolate, chopped
1½ Tablespoons butter<\/p>\n
<\/p>\n
Photo: John LeggeMix the coconut, sugar, flour and salt together in a sauce
\npan.<\/p>\n
<\/p>\n
In a bowl combine the egg whites and honey and whisk until
\nfoamy.<\/p>\n
<\/p>\n
Add the egg mixture
\nto the sauce pan and mix thoroughly with a rubber spatula.<\/p>\n
<\/p>\n
Cook over medium high heat until the batter slightly
\nthickens and takes on a little color, about 10 minutes. You will need to stir
\nfrequently so that the batter doesn’t burn on to the bottom of the pot.<\/p>\n
<\/p>\n
Mix in the vanilla.<\/p>\n
<\/p>\n
When the batter is cool enough to handle, form spoonfuls
\ninto oval bars. Lightly press two whole almonds into the top of each bar.<\/p>\n
<\/p>\n
Bake at 350 degrees
\nfor 20 to 25 minutes, or until golden brown.
\nAllow the bars to cool to room temperature.<\/p>\n
<\/p>\n
While they’re cooling, combine the chocolate and butter in a
\ndouble-boiler (you can set a metal bowl over a pot of boiling water if you
\ndon’t have a double-boiler). Allow the chocolate to melt slowly, mixing it with
\nthe butter.<\/p>\n
<\/p>\n
Dip the top of each bar into the melted chocolate, shaking
\noff the excess.<\/p>\n
<\/p>\n
Once the chocolate is set, you’re done.<\/p>\n
<\/p>\n
Makes about 18 (highly delicious and preservative free)
\nbars, which can be eaten immediately or frozen for later use.<\/p>\n
Related Links:<\/strong><\/p>\n A recipe for delish disaster: global warming hot apple pie<\/a><\/p>\n Getting back to our green roots with potlikker soup<\/a><\/p>\n The time has come to make delicious and easy bread at home<\/a><\/p>\n