Coconutty Candy Bars

Faigy Grossman Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 24
  • Contains:

The crunchy caramel adds loads of flavor to these absolutely delicious bars! And don’t forget the heavenly roasted nut and coconut combo, as well as the meringue topping, the hint of cinnamon.... Now you can all see exactly why the diet hasn’t been successful!

 

Although this recipe uses a lot of almond flour, the results are worth it. In addition, the yield is quite plentiful, so you’re getting a double batch of cookies with this one recipe.

Ingredients (15)

Meringue Layer

Bottom Layer

Coconut-Caramel Layer

Start Cooking

Prepare the Base

  1. Combine ingredients for the bottom layer in a large bowl; beat until well mixed. Using wet hands if necessary, spread batter evenly over a Gefen Easy Baking Parchment Paper lined 10x16-inch (25x40-centimeter) baking pan and bake for 40 minutes at 350 degrees Fahrenheit, or until nicely browned. Remove from oven to cool.

Make the Coconut-Caramel Layer

  1. In a small saucepan, heat oil and sugar until sugar melts and begins to turn a dark brown color. Watch carefully, as sugar burns easily. You can stir the mixture; it may clump a little, but as it continues to cook, it will soften and turn liquid again. Remove from heat. 

  2. Stir in cinnamon and pour the mixture over the bars. Spread quickly, as caramel will harden. (Don’t worry if oil separates from melted sugar, just distribute both evenly over bars.) Immediately sprinkle almonds and then coconut evenly over the caramel.

Make the Meringue Layer

  1. Raise oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). In a medium-sized bowl, beat egg whites until frothy; add sugars slowly and beat until a stiff meringue forms. Spread meringue over bars and return to oven.

  2. Bake for 15 additional minutes, or until meringue turns a pale brown. Remove from oven. Cool for 20 minutes and cut into bars with a sharp, serrated knife.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

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