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Chocolate-Dipped Coconut Fingers


One summer afternoon, while we were sitting outside watching the kids play, my neighbor Yehudis R. brought out some heavenly coconut bars for us to sample. I love anything made with coconut, and these were especially delicious. I immediately asked her for the recipe, of course, and I present you with a slightly varied version of the original. Yields about 24 bars.


Prepare the Dough

1. Preheat oven to 275 degrees Fahrenheit.
2. Combine all the ingredients for the dough in the bowl of an electric mixer. Mix until combined well. Press evenly onto the bottom of a 9-inch by 13-inch pan. Bake for 15 minutes.

Tips: You can also make diamond shapes, squares, or triangles.

Notes: Dough will resemble coarse crumbs. It needs to be tightly pressed into the pan to form a crust.

Top and Bake

1. Reset oven to 350 degrees Fahrenheit.
2. Meanwhile, place all the topping ingredients except the eggs, vanilla and chocolate into the bowl of an electric mixer. Mix ingredients. Slowly add the eggs and vanilla and mix until all ingredients are combined. Spread over baked dough and bake for 20 minutes.
3. Cool for five minutes and cut into two-inch by one-inch rectangles.

Dip in Chocolate

1. In a double boiler, melt chocolate and dip both ends gently into it. Place on a wire rack to cool.

Notes: The bars are softer when they first come out of the oven, but they stiffen up as they cool.