Walnut and Dark Chocolate Coconut Bites – Fit for a Prince!

2013-07-18 10.13.11

“All you need is love. But a little chocolate now and then doesn’t hurt.” 
~ Charles M. Schulz

 

While the world is abuzz with excitement at the birth of the Kate and William’s new baby boy, here we are celebrating by eating macaroons and drinking tea.  Welcome, Little Prince.  We shall blog about you tomorrow…

In the meantime, recipe!

In our household we call these little treasures yummy ‘uglies’.  They may not be the prettiest treats, but the taste more than makes up for it. Walnut and dark chocolate is a heavenly combination, made even better with coconut, and they are quick to whip up.

A variation of a macaroon, these Bites are gluten-free and can also be sugar-free, so they are great for diabetics and people with food intolerances or following a paleo diet.

Ingredients:

3 cups of unsweetened desiccated coconut; 2 eggs; 3/4 cup of sugar or natvia (or other sweetener of your choice; 1/2 cup of chopped walnuts; 1/2 cup of roughly chopped dark chocolate.

2013-07-18 08.33.42

Method:

Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Line a baking tray/cookie sheet with baking paper.

Measure the coconut and sugar into a large mixing bowl. Dump in the walnuts and chocolate.

Break the eggs in and mix thoroughly. Leave stand for five minutes.

2013-07-18 08.38.48

Using a soup spoon or similar, dip the spoon into a mug of water (so the mixture doesn’t stick) and then press the palm of your other hand down on the spoon to firm up the mix. Drop onto the baking tray. Repeat until all the mixture is used, dipping spoon in water frequently to avoid sticking.

2013-07-18 08.51.01

It doesn’t matter if your Bites look a little messy and rustic. That’s part of their charm. If you want to get fancy, place a little bit of walnut on the top of each Bite. (As you can see, I wasn’t bothered. If the Queen had been coming to afternoon tea I would have made the effort though!)

Place into the hot oven and bake for 20 minutes or until golden brown. Cool on the tray for five minutes before transferring to a wire rack until completely cool.

Although… if you eat them while they’re still warm the chocolate inside will still be gooey and extra delicious.  Fit for Royalty, and excellent for afternoon tea. 🙂

2013-07-18 10.14.33

Best Coconut Ice Recipe ♥

This is my prize-winning Coconut Ice recipe, which made me almost as much of a Show Queen as my precious cow 767.  It has been entered in many agricultural shows, and won me incredible trophies. As well as the 22 Blue Ribbons and Prize Certificates, this recipe has netted me (among other things…) a tea-towel set, a glass cheese board, a clock set into the tummy of a plastic mouse, and the greatest one of all – a bottle of non-alcoholic sparking wine with a faux French Champagne label that made us all VERY excited. (None of us could read French and the label was tres` impressive!) It tasted so bad that it refreshed the droughty grass outside my kitchen window.

That’s okay.  I always got to eat all of the pieces that didn’t make it into the competitions, and that was the sweetest reward of all.  This is a lovely recipe – easy for non-cooks, and with great keeping qualities. Which is a stupid thing to say really, because it never lasts long enough to prove those qualities.  Make a batch of this and you’ll see what I mean.

Ingredients:

500g icing sugar (4 cups of confectioners sugar for my USA friends), 250g unsweetened dessicated coconut (2 and 1/2 cups), 1/2 cup condensed milk, one egg white, 60g copha (1/3 cup of vegetable shortening), vanilla essence, pink food colouring.

Method:

Sift the icing sugar into a large bowl, and then add the coconut and gently mix through to combine.

Melt your copha and allow to cool slightly.

Whisk the egg white just a little, and add the egg and condensed milk to your dry ingredients. Then add your copha and a slug of vanilla essence ( a teaspoon or so should do it).

Mix until well combined into a firm, moist mass.  Divide the mixture in half, and colour one batch a cheerful pink with your food colouring.

Press the white mixture into the bottom of a baking paper lined tin.  Smooth out with the back of a spoon, and then gently press the pink layer over the top.  Smooth and press in well with your spoon and then refrigerate until set (about 2 hours).  Remove from tin and cut into bars or small squares.  It will only need to be refrigerated if you live in a hot climate.  Or you could just eat it all…

Perfect for gifts, or with a cup of tea as a happy-making treat.