Are you ready for yet another Christmas cookie recipe? Just in case you’re one of those last-minute cookie bakers and don’t have any idea of what to make I want to ensure that you have plenty of options to choose from. And if you need more than 500 different cookie recipes then check out the Great Food Blogger Cookie Swap recipe round-up on Love & Olive Oil and The Little Kitchen.
Although these coconut-meringue bars will proudly by placed on our cookie tray at Christmas they aren’t technically Christmas cookies. You could make them any time of the year but I just love just about anything sweet and sticky at Christmas. And since they’re not actual cookies but more substantial bars they’ll actually fill you up!
The bars are made up of several layers. The base layer is a simple short crust which requires flour, baking powder, egg, butter and powdered sugar to be thrown together in a large bowl and kneaded with your hands until you can form a ball.
Refrigerate the dough for about an hour before continuing with the next steps.
Roll out the dough on a floured surface to fit a baking sheet.
You could use a mini-rolling pin to perfectly fit the dough onto the lightly greased baking sheet.
Using a fork poke a couple of holes into the dough before baking for about 7 minutes.
In the meantime prepare the egg whites by whisking them in your stand mixer. You’ll know that the meringue is just perfect when it starts forming soft peaks. Now it’s time to add the remaining ingredients.
The end product should be a fluffy, yet thick mixture of egg whites, desiccated coconut and powdered sugar.
When the short crust is about half baked cover with redcurrant preserve.
Evenly divide dollops of the coconut meringue on top of the preserve covered short crust and spread out evenly.
Be careful not to lift off the preserve layer with the sticky meringue.
Bake at 150°C for another 7-8 minutes or until just golden brown. Let it cool completely before continuing with the last step.
In a double boiler or microwave heat up dark chocolate and drizzle on top of the baked bars. Once the chocolate has dried, cut into small squares and store in an airtight container.
Perfect at Christmas or any other time of the year!
For the dough:
- 300g all-purpose flour + extra to flour a surface
- 200g butter, at room temperature + extra to grease a baking sheet
- 100g powdered sugar
- 1 tsp. baking powder
- 1 egg
For the layers:
- redcurrant preserve
- 4 egg whites
- 200g powdered sugar
- 175g desiccated coconut
- dark chocolate, melted
- For the dough mix together all the ingredients in a large bowl. Using your hands knead until a ball forms. Cover and refrigerate the dough for about an hour before proceeding.
- Lightly grease a baking sheet with butter. Once the dough has cooled, generously flour a clean surface and roll out the dough to fit a baking sheet.
- Bake at 150°C for about 7 minutes.
- In the meantime whisk 4 egg whites until soft peak form. Then fold in the powdered sugar and desiccated coconut.
- When the short crust has cooled completely cover with a layer of redcurrant preserve.
- Top with dollops of the coconut meringue and spread out evenly. Bake for another 7-8 minutes. Let it cool completely.
- Then using a fork drizzle melted dark chocolate on top of the meringue. Let the bars completely before cutting them into small squares. Store in an airtight container.