Recipe: Bounty Bars

 

For some reason, I love coconut but I am not so fond of bounty bars. So I tried making some, without too much sugar and with dark chocolate instead. I really liked it. So did my family. These delicious treats all disappeared in the blink of an afternoon. It's not a problem though, they're easy to make. Here's how to...

Ingredients

You can replace one egg white with one full egg if you want a more colored coconut mix. Also the choice of chocolate is absolutely up to you. I like dark chocolate a lot, but white, milk, or any other chocolate could work, as long as it has coating/covering abilities. You can usually check that on the wrapping. If you're not sure your chocolate is good for covering the bars, it still should work. the only problem could be the shine of the final product and its speed of melting in one's hands. As usual, I tried putting the weights in grams too since it's a much more accurate way of cooking.

Directions 

1. Prepare the ingredients
2. Mix the grated coconut and the sugar together.
3. Add the egg whites and blend them witht he coconut and sugar. Mix homogeneously.
4. Shape little bars with the mixture on a tray covered with a sheet of baking paper.
5. Cook in a warm oven at 356 °F (Thermostat 6).
As soon as your bars are colored get them out and let them cool.
6. Melt the chocolate by breaking it into pieces inside a bowl. You can use a microwave, heating it at lowest temperature for ten seconds. Stir it. Then heat it again for ten seconds. Stir, then repeat this process until the chocolate is well melted. Or you could put the bowl in a saucing pan filled with water and on medium fire. Make sure not to overheat your chocolate, or it will have little grains in it.
7. Dip your bars in the melted chocolate one by one , then let them cool on a grill shelf for exampe. This allows the chocolate to cool faster and the excedent to drop underneath (see picture.)
   

Detailed directions

On the right is the prepared mixture of coconut, sugar and egg whites. I put it in a pocket to make it easier for me but it's really not needed.

Here is the mixture after it's been shaped in little bars. You can shape it easily in any form you like. It just takes a little bit of time I guess.

Here is what it looks like after having baked in the oven. In the back you can see my chocolate getting melted.

Melting the chocolate is simple as long as you don't overheat it. I dipped the bowl with the chocolate in a saucepan of hot enough water  and let it melt on its own, stirring now and then.

Dipping the cooked and cooled bars in the chocolate is the most satisfying part. I used chopsticks because it's what I'm used to but a fork or anything else will work.

Here are the bars on the grill shelf, this allows them to cook and not have an excedent of chocolate forming at the base. As you can see, the excedent falls underneath.

After cooling in the fridge, they're ready to be eaten!