Coconut chocolate sticks are an easy decadent treat to keep at home for when your cravings are all over the place. You want cookies, or maybe something crunchy, coconutty (if there is ever such a word) but wish you could have that slightly bitter dark chocolate aftertaste to marry the sweet coconut stick flavors. Then these coconut chocolate sticks will scratch that itch, hahaha did I just say that?
Okay, I know, that paragraph was a mouthful. But make these, because I believe that if you like coconut desserts; then these easy coconut chocolate sticks will be something you make more than once.
Do you ever have moments where it feels like all the desserts in your pantry just won’t cut it? Well, that was me right before I dashed into the kitchen to empty out my last bag of desiccated coconut.
In all honesty, I was craving some childhood dessert. It was a block of crunchy food-colored desiccated coconut that was highly addictive, boy does that bring back memories. But enough about me!
Here’s How to Make Coconut Chocolate Sticks
Step 1: Separate your egg whites and egg yolks. Put the egg whites into a clean bowl that should be big enough to fit over a smaller pot (for the bain-marie). Add the granulated sugar to the egg whites.
Step 2: Pour about a cup of water into a pot and bring it to a simmer (not boil). Then set the bowl with the egg whites over the pot (the bowl should not touch the water). Whisk the egg whites and sugar until it all dissolves.
You can test by scooping some between your thumb and index finger, the liquid should not be grainy as that means the sugar has not yet dissolved.
Step 3: Add in the desiccated coconut and stir until well-mixed. While the mixture is still warm, pour it into a piping bag and pipe sticks onto parchment paper that should already be on the baking tray you intend to use.
Leave ample space between each because they will expand as they bake.
Step 4: Bake for 35 minutes. Once they are out, let them cool completely before gently peeling them off the parchment paper (be careful as they will be slightly sticky on the bottom). Then stick 2 pieces together to form a ‘small log’. Gently press on the sides to evenly shape it before putting it on a baking tray lined with parchment paper.
If you prefer to have the sticks soft and chewy, you can already dip them in chocolate at this point. Otherwise, bake them for a further 15 minutes which would result in them being crunchier.
Step 5: Melt the chocolate and only dip the coconut sticks into the chocolate once they have completely cooled. Then lay the coconut chocolate sticks on parchment paper to set before you serve.
Storage
Store in an airtight container to retain the crunch. Or in the fridge, if they are chewy and you would like them cold when served.
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Coconut Chocolate Sticks
(+10 rating, 2 votes)
Loading...Ingredients
- 2 egg whites
- 120g granulated sugar
- 100g desiccated coconut
- 150g dark/milk chocolate
Instructions
Preheat the oven to 120°C / 248°F
Separate your egg whites and egg yolks. Put the egg whites into a clean bowl that should be big enough to fit over a smaller pot (for the bain-marie). Add the granulated sugar to the egg whites.
Pour about a cup of water into a pot and bring it to a simmer (not boil). Then set the bowl with the egg whites over the pot (the bowl should not touch the water). Whisk the egg whites and sugar until it all dissolves.
Add in the desiccated coconut and stir until well-mixed. While the mixture is still warm, pour it into a piping bag and pipe sticks onto parchment paper that should already be on the baking tray you intend to use.
Leave ample space between each because they will expand as they bake.
Bake them for 35 minutes carefully rotating the baking tray halfway through. Once they are out, let them cool completely before gently peeling them off the parchment paper (be careful as they will be slightly sticky on the bottom).
Once the coconut sticks have cooled, start preheat the oven again to 130°C / 266°F while you work on the coconut sticks
Then stick 2 pieces together to form a 'small log' and repeat with the rest. Gently press on the sides to evenly shape it before putting it on a baking tray lined with parchment paper. Bake them for 10 minutes, rotating the baking tray and flipping the coconut sticks halfway through for even browning.
Melt the chocolate and only dip the coconut sticks into the chocolate once they have completely cooled. Then lay the coconut chocolate sticks on parchment paper to set.
Serve & enjoy!
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