RECIPE ONLINEwecookwithlove.com/coconut-meringue-bars/Scan the code to open the recipe on your phone

Christmas Baking

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

Cocoa dough with a baked coconut meringue layer, vanilla egg yolk cream and chocolate glaze.

Prep45 min

Cook40 min

Total5 h 25 min

Servings24 pieces

Ingredients

for 24 pieces

For the cocoa dough

For the coconut meringue layer

Egg yolk cream

Egg yolks6
Granulated sugar 200 g1 cup
Vanilla pudding powder, about 40 g each (cook-and-serve, not instant; or 2/3 cup / 80 g cornstarch plus 2 teaspoons vanilla extract) 80 g total2 packets
Vanilla extract or 1 packet vanilla sugar1 teaspoon
Milk 600 ml2 1/2 cups
Butter, room temperature 120 g8 1/2 tablespoons

For the glaze

Calories420 kcal

Making the dough and coconut meringue

Heat the oven to 350°F (180°C). Line a 10×14-inch (25×35 cm) baking pan with parchment paper.
In a bowl, mix the flour, powdered sugar, cocoa, salt and baking powder. Add the cold butter, cut into cubes, and the egg.
Quickly work it into a tender cocoa dough with your hands or a mixer. Do not knead it for long.
Divide the dough into two equal halves.
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.
Make the meringue layer: Whip the 6 egg whites to stiff peaks. Gradually beat in the granulated sugar.
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.
Spread the coconut meringue evenly over the first layer of cocoa dough in the pan.
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

Put the cake in the oven and bake for 35–40 minutes at 350°F (180°C). Let it cool completely in the pan.
Make the cream: In a saucepan, mix the egg yolks, granulated sugar, vanilla and pudding powder.
Pour in the milk and whisk until smooth so there are no lumps.
Cook over medium heat, stirring constantly, until it becomes a very thick pudding.
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

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

Tips:

Work the cocoa dough quickly; chill it for 30 minutes if it gets sticky.
The cake must be completely cool before you spread on the slightly warm cream.
Walnut version: use 250 g (2 1/2 cups) ground walnuts instead of coconut in the meringue.
Cut with a knife dipped in hot water. Store covered in the refrigerator for 3–4 days.