I prepared these tiny chocolate coconut butter cups since the flavor combination of chocolate and coconut is one of my absolute favorites. They are simple to make and very tasty.
Rich, creamy, and sweet Easy Chocolate Coconut Butter Cups.
You should use desiccated coconut for this recipe. That’s not the same as coconut which has been finely shredded and sweetened; rather, it is dry, unsweetened coconut meat. It’s still delicious, so it doesn’t matter.
Coconut Caps
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Loading...Ingredients
- Bark :
- 8 eggs
- 10 tablespoons of flour
- 10 spoons of sugar
- 1 bag of baking powder
- 4 spoons of cocoa powder
- 4 cups of water
- Phil:
- 1/2 l of milk
- 20 g of coconut
- 4 tablespoons of density
- 200 g of sugar
- 250 g of margarine
- 4 bags of vanilla sugar
- 100 g of chocolate
- 2-3 tablespoons of oil
- 40 to 50 g of coconut for rolling
- 20 g of white chocolate for coloring if you want
Instructions
For Bark:
Beat the egg whites well into stiff peaks.
Add later to the beaten egg yolks with sugar and other ingredients for the crust.
Beat the egg yolks and sugar, then add water and mix a little more.
Add the flour, cocoa, and baking powder, mix and pour into a baking sheet lined with greaseproof paper.
Bake in an oven heated to 180 degrees.
For Phil:
Boil the milk with vanilla sugar and thickener, take it off the heat, and leave it to cool.
Beat the margarine with sugar, then mix it with the milk.
Connect two rolls of dough with a thick layer of filling, roll them in coconut and arrange them on a tray.
Melt the chocolate with a little of the oil, then pour over each cake from above, sprinkle with white chocolate if you want, and leave in the cold for the glaze to harden.
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