Description
With coconut oil and agave, these coconut bars are a healthier version of marcaroons. They’re a bit sweet, so if you like things a little less intense, the chocolate version might be for you.
Scale
Ingredients
- 1 cup unsweetened shredded coconut
- 2 tablespoons coconut oil
- 1/4 cup raw agave syrup (low GI)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 1/2oz bittersweet chocolate, chopped OR
- 4 tablespoons pure natural cocoa
- shredded coconut, for rolling
Instructions
- In the small bowl of a food processor fitted with a steel blade, place the shredded coconut, coconut oil, agave, salt and vanilla. Pulse to combine. The mixture will be a bit loose and the coconut should be broken down a bit but still gritty. You don’t want a smooth paste.
- Place a fine mesh sieve over the bowl of the food processor and sift the cocoa over the shredded cocnut to eliminate any lumps. Process as you would for the plain version.
- Melt the chocolate it in a small bowl placed over hot water or in the microwave in 20-second burts. Pour the melted chocolate over the coconut mixture AFTER you have already combined the ingredients. Pulse again a few more times to thoroughly combine the chocolate.
- Regardless of which version you make, simply spread the coconut mixture into a loaf pan and press firmly. Chill 30 minutes before slicing the coconut bars.
- Let the coconut mixture set at room temperature for half an hour, or 10 minutes in the refrigerator. Using a 1-tablespoon cookie scoop, form the mixture into balls and roll in additional shredded coconut.
- Spoon the coconut mixture into shaped mold and press firmly. Refrigerate until firm, about a half hour. Turn out of molds and sore in an airtight container in the refrigerator.
Notes
The inspiration for these bars came from Chocolate Covered Katie.