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Chocolate Coconut Corners

updated

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Ingredients for 1 servings:

  • 6 egg whites
  • 1 pinch of salt
  • 150 g sugar
  • 200 g desiccated coconut
  • 150 g butter
  • 150 g sugar
  • 6 egg yolks
  • 1 packet of vanilla sugar
  • 250 g flour
  • 2 tbsp cocoa powder
  • 1 jar jam (raspberry or strawberry)
  • 50 g desiccated coconut

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Brisane’s own recipe

Beat the egg whites with the salt until stiff peaks form, then add the sugar and continue stirring. Fold in the desiccated coconut. Beat the butter, sugar, and egg yolks until very fluffy. Stir in the vanilla sugar, cocoa, and flour. Spread the batter onto a baking sheet lined with baking paper. Spread the slightly warmed raspberry jam over the batter. Cover with the meringue mixture and sprinkle with coconut. Bake in a preheated oven at 160°C for 40-50 minutes. Cut into wedges while still hot and let cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Chocolate Coconut Corners