Learn to make Coconut Sarah Bernhardts like an experienced Chef


Desiccated coconut (unsweetened) 1 cups
Sugar (granulated) 1/3 cup
Egg white 1 number (from a medium size egg)
Vanilla teaspoon
Chocolate (bittersweet) 12 ounces
Whipping cream 1/4 cup
Softened butter 2 tablespoons
Rum 1 tablespoon
Vegetable shortening (solid) 2 teaspoons

Method of Preparation

Pre-heat oven to 350 F. Keep ready 2 baking sheets lined with parchment paper. Take a large mixing bowl and stir together coconut, sugar, egg white and vanilla until combined. Place teaspoonfuls of this mixture over prepared pans. Bake for 7 minutes or until bottoms turn to light golden in colour.

Allow to cool on baking sheets itself. Chop 8 ounces of the chocolate in a medium sized mixing bowl so as to get a mixture of small chocolate chunks. Add butter and cream to a small saucepan and heat until the butter melts and bubbles start forming around the edge of the pan.

Now pour hot cream over the chocolate chunks and whisk until smooth. Add rum and stir in. Cover and refrigerate about 1 hour or until firm. Drop 1 teaspoon of chocolate mixture on top of each cookie and smoothen it to make a dome shape.

Refrigerate again for about 1 hour or until firm. Take cooled baking sheets lined with waxed paper. Melt remaining 4 ounces of chocolate along with the solid vegetable shortening on the top of a double boiler over hot water.

Let the shortening-chocolate mixture cool for 3 minutes. Using a fork hold the cookie and spoon the melted chocolate over the cookie so as to cover the entire cookie with chocolate. Repeat for all the cookies.

Refrigerate the cookies for 2 hours by placing them over waxed paper and ensure that the chocolate coating over the cookies are set.