City Palate

The Wine and Beer Issue - May June 2017

Coconut Meringue Bark
Nov/Dec 2010

Like many recipes, this one was born from near-disaster. A meringue I was making didn’t turn out because I’d gotten some of the egg yolk mixed into the white, so to salvage it I stirred in a capful of coconut extract and a cup or two of toasted shredded coconut, spread it on two foil-lined baking sheets, and baked the lot in a 250˚F oven for an hour, as I would have had they turned out the way I intended. Once cool, the slabs of meringue were easily broken into shards, which I’m dying to try dunked into melted chocolate.

1 t. cornstarch

3/4 c. sugar

3 large egg whites

1 t. coconut extract

1 - 2 c. sweetened shredded coconut, toasted

Preheat the oven to 250°F and line two large baking sheets with foil or parchment. Whisk the cornstarch into the sugar. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until the mixture holds stiff, glossy peaks. (If it doesn’t get completely stiff, that’s okay too.) Beat in the coconut extract, and fold in the coconut. Spread the mixture onto the sheets, about 1/2-thick. Bake the bark for an hour, then remove it from the oven and cool it completely. Peel off the foil and break the bark into shards. Makes lots.



Desserts