Coconut Meringue Bars: Cocoa Dough, Baked Coconut Meringue and Vanilla Yolk Cream in Three Layers

These coconut slices are a showpiece for the holiday table. They have three layers: two tender sheets of cocoa dough with a rich coconut meringue baked between them. The top is finished with a silky egg yolk cream and chocolate glaze.

This is a classic, festive bar that takes a bit more time, but it is worth it. The slices are even better the next day, when all the flavors have come together.

How do you make these coconut slices?

Roll out two sheets from the cocoa dough. Put the first in the pan, top it with the coconut meringue and cover with the second sheet. Bake. Spread the cooled cake with a cream cooked from egg yolks, milk and butter. Finish with chocolate glaze.

At a Glance

• Prep time: 45 minutes
• Cooking/baking time: 35–40 minutes
• Chilling time: at least 4 hours
• Difficulty: Medium
• Calories: about 420 kcal per piece
• Trend: Holiday recipe

Ingredients

Instructions

Making the Dough and Coconut Meringue

1. Heat the oven to 350°F (180°C). Line a 10×14-inch (25×35 cm) baking pan with parchment paper.
2. In a bowl, mix the flour, powdered sugar, cocoa, salt and baking powder. Add the cold butter, cut into cubes, and the egg.
3. Quickly work it into a tender cocoa dough with your hands or a mixer. Do not knead it for long.
4. Divide the dough into two equal halves.
5. Roll out one half to the size of the pan and use the rolling pin to transfer it to the bottom of the lined pan.
6. Make the meringue layer: Whip the 6 egg whites to stiff peaks. Gradually beat in the granulated sugar.
7. When the meringue is stiff, gently whip in the lukewarm water a spoonful at a time. Finally fold in the shredded coconut by hand with a spatula.
8. Spread the coconut meringue evenly over the first layer of cocoa dough in the pan.
9. Roll out the second half of the cocoa dough (best on parchment paper) and carefully flip it over the coconut layer.

Baking and Making the Cream

10. Put the cake in the oven and bake for 35–40 minutes at 350°F (180°C). Let it cool completely in the pan.
11. Make the cream: In a saucepan, mix the egg yolks, granulated sugar, vanilla and pudding powder.
12. Pour in the milk and whisk until smooth so there are no lumps.
13. Cook over medium heat, stirring constantly, until it becomes a very thick pudding.
14. Take the pan off the heat. Immediately stir in the cubed butter while the pudding is hot. Stir until the butter melts completely and blends into the cream.

Finishing

15. Spread the still warm (not hot) yolk cream evenly over the completely cooled cake in the pan.
16. Let the cake cool well, ideally in the refrigerator for at least 2 hours.
17. Make the glaze: Melt the chocolate with the oil in a double boiler until smooth.
18. Pour the slightly cooled glaze over the set yolk cream and spread it quickly.
19. While the glaze is still soft, sprinkle it with shredded coconut.
20. Return the whole cake to the refrigerator and let it set for at least another 2 hours, ideally overnight.

Tips for Perfect Coconut Meringue Bars

1. Tender dough: Work the cocoa dough quickly and do not warm it too much with your hands, so it stays tender after baking. If it is too sticky, chill it for 30 minutes.
2. Warm cream, cool cake: The yolk cream is spread on while it is still slightly warm, which makes it easier to spread. The cake underneath, however, must be completely cool.

Easy Variations

• Walnut meringue: Instead of coconut, fold 250 g (2 1/2 cups) ground walnuts into the meringue.
• Without glaze: If you do not like chocolate glaze, simply sprinkle a thick layer of cocoa powder or shredded coconut over the cream.

Frequently Asked Questions (FAQ)

These slices go perfectly with coffee. Store them covered in the refrigerator, where they stay tender for 3–4 days.

Recipe adapted by the We Cook With Love team.

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