After the success of my vegan and gluten-free coconut macaroons, I knew that I had to adapt the recipe to make bite-sized portions of the wonderful goodness. Instead of drizzling these coconut babies with chocolate, I simply enrobed them fully in dark chocolate. The results are fantastic – you are greeted with a wonderful crack of dark chocolates on biting into these delicious lovelies; once inside you will experience a lightly sweet, succulent and moist coconut interior, which is not too dissimilar to Bounty bars.
Makes about 20
Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger
For the coconut filling
- 30 g (3 tablespoons) brown rice flour
- 60 g (⅔ c) unsweetened desiccated (shredded) coconut
- 1 very small pinch salt
- 60 ml (4 tablespoons) coconut milk
- 2 tablespoons agave nectar
- ½ teaspoon vanilla extract
For the coating
- 250 g (8.8 oz) dark (semi-sweet/bitter) chocolate*, chopped
- 1 tablespoon desiccated (shredded) coconut (optional)
* You will not need all of this chocolate, however tempering chocolate in larger amounts is easier than smaller amounts. Any leftover can be stored in the refrigerator until the next time you want to play with chocolate. Also make sure the chocolate is vegan-friendly.
1. Preheat oven to 180°C (350°F) and line a baking tray (sheet/pan) with parchment paper or a silicone mat.
2. In a bowl, combine the dry ingredients – brown rice flour, coconut and salt.
3. In another bowl, combine the wet ingredients – coconut milk, agave nectar and vanilla.
4. Mix the wet and dry ingredients together until well incorporated, then let the mixture stand for about 15 minutes. This will allow the flour absorb some of the moisture, making it easier to roll.
5. Scoop out one level 10 ml measuring spoon (or 2 teaspoons) of mixture for each ball. Roll into a ball and place onto prepared baking tray (sheet/pan). Repeat with remaining mixture – you should get about 20 balls.
6. Bake in the middle of the preheated oven for 7-8 minutes, or until very lightly browned. Let cool.
7. Gently heat 2.5 cm (1 inch) water in a saucepan. Place ⅔ of the dark chocolate into a bowl and set over the simmering water (over very low heat), make sure the bottom of the bowl does not touch the water.
8. Stir chocolate until melted and the thermometer reads 43°C (110°F), then immediately remove from the saucepan. Wipe the bottom of the bowl dry, and add remaining chocolate and stir until the mixture reaches 28°C
9. Place the bowl back onto the pan of simmering water, and heat the dark chocolate, stirring continuously until the mixture reaches 31-32°C (88-90°F). The chocolate is now tempered and ready to be used. You will have to
keep the chocolate at this temperature range whilst working with the chocolate. You can do this by placing the bowl back onto the pan of simmering water for a few seconds, then removing it again, but remember to constantly stir it.
10. Drop 2-3 coconut balls into the tempered chocolate and fish them back out with a fork, shaking off any excess. Place onto a parchment/silicone mat lined baking tray (sheet/pan). Top each with a sprinkling of coconut**, if using. Repeat. Let set and enjoy!
** This process has to be done pretty quickly, as tempered chocolate sets really fast.