| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Home3 | 1 | servings | |
INGREDIENTS
| 4 | c | Sweetened coconut flakes |
| 1 | c | Whole almonds |
| 5 | Egg whites | |
| 1 | ts | Vanilla |
| 1/4 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| 2/3 | c | Sugar |
| 2 | oz | Bittersweet chocolate – melted |
| 1/4 | c | Chopped toasted almonds |
INSTRUCTIONS
Directions: In a food processor, combine the coconut and whole almonds. Pulse until finely chopped and set aside. Beat together the egg whites and vanilla with an electric mixer until foamy. Add the cream of tartar and salt. Beat in the sugar slowly until the egg whites are stiff and glossy. Fold in the coconut and almond mixture into the egg whites. Divide the batter in half and stir in the melted chocolate into one half of the batter. To assemble, spray a 8"x8" baking pan with non-stick spray. Spread the chocolate batter into the bottom of the pan, then spread the remaining batter on top. Sprinkle with the toasted almonds and bake at 375 degrees for 35 minutes or until golden. Cool and cut into squares. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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