| 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.
A Message from our Provider:
“Jesus: Everything else will fade”