Hello, I’m Elise. Today, I’m gonna show you how to prepare russian treats coconut bars recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Russian Treats Coconut Bars Recipe
Russian Treats Coconut Bars is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Russian Treats Coconut Bars is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have russian treats coconut bars using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Russian Treats Coconut Bars:
- Get Butter cookie base crust:
- Take 185 grams Cake flour
- Make ready 55 grams Cane sugar (or granulated sugar)
- Prepare 90 grams Unsalted fermented butter (or regular butter)
- Prepare 2 pinch Salt (omit if using salted butter)
- Take 1 splash Vanilla powder (or vanilla oil)
- Take 1 Egg yolk
- Prepare For the meringue batter:
- Get 1 Egg white
- Make ready 100 grams Granulated sugar (or raw cane sugar)
- Get 1 pinch Salt
- Make ready 1 generous splash Vanilla powder (or vanilla oil)
- Take 200 ml Walnuts (or almonds, pistachios, or your choice of nuts)
- Prepare 100 ml Shredded coconut (coarse or fine)
Instructions to make Russian Treats Coconut Bars:
- [To prep the ingredients:] Bring the butter to room temperature. Preheat the oven to 180℃. Roast and chop the nuts.
- Combine the butter and sugar and mix well. Add the salt and vanilla powder and mix until well incorporated.
- Add the egg yolk, mix, add the cake flour, mix together with a spatula using a cut-and-fold motion, then bring the dough into a ball.
- Use the palms of your hands (or a rolling pin) to flatten out the dough onto a baking sheet. The dough should be about 3-5 mm thick.
- Prick the dough in several places with a fork, then bake at 170℃ for 15-20 minutes.
- While the dough is baking, whisk together the egg white, salt, and vanilla powder until well incorporated. Do not try to make a meringue.
- Add the roasted chopped nuts and coconut, and mix.
- Once the cookie dough has finished baking, evenly spread the meringue-nut batter over the top, then bake for another 15-20 minutes.
- Once the meringue is well cooked, remove the tray from the oven, cut into desired pieces, then cool on a rack and serve.
- These will keep if stored in a tightly sealed container with a pack of desiccant to keep them fresh.
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