Strawberry Coconut Bars

Ingredients

• ¾ cup icing sugar
• 2 cups finely grated coconut
  using coconut scraper for
  best results
  
• 3 egg whites
• 200g Lion of Sahara
  dried strawberries, diced
• 400g dark chocolate
  

Preheat the oven to 180°C. Line two baking trays with grease proof paper, one for baking and one for dipping. Mix the sugar, egg whites, strawberries and coconut together until well blended. Drop rounded teaspoonfuls onto one of the baking trays. Using your hands, pinch each coconut mound to form a small bar. Bake until light golden brown, about 10 minutes. Place in the freezer to cool. Melt the chocolate. Dip each coconut bar in the chocolate. Lift out with a fork, allowing some of the excess chocolate to drip off. Place on the second baking tray. Set in the fridge. Store in an airtight container for up to one week.

> Print recipe
> Email recipe to a friend