DIY Recipe: Tasty Russian Treats Coconut Bars

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Russian Treats Coconut Bars.

Russian Treats Coconut Bars You can make Russian Treats Coconut Bars using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Russian Treats Coconut Bars

  1. It’s of Butter cookie base crust:.
  2. Prepare 185 grams of Cake flour.
  3. It’s 55 grams of Cane sugar (or granulated sugar).
  4. Prepare 90 grams of Unsalted fermented butter (or regular butter).
  5. It’s 2 pinch of Salt (omit if using salted butter).
  6. Prepare 1 of splash Vanilla powder (or vanilla oil).
  7. You need 1 of Egg yolk.
  8. You need of For the meringue batter:.
  9. You need 1 of Egg white.
  10. Prepare 100 grams of Granulated sugar (or raw cane sugar).
  11. Prepare 1 pinch of Salt.
  12. It’s 1 of generous splash Vanilla powder (or vanilla oil).
  13. Prepare 200 ml of Walnuts (or almonds, pistachios, or your choice of nuts).
  14. You need 100 ml of Shredded coconut (coarse or fine).

Russian Treats Coconut Bars instructions

  1. [To prep the ingredients:] Bring the butter to room temperature. Preheat the oven to 180℃. Roast and chop the nuts..
  2. Combine the butter and sugar and mix well. Add the salt and vanilla powder and mix until well incorporated..
  3. 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..
  4. 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..
  5. Prick the dough in several places with a fork, then bake at 170℃ for 15-20 minutes..
  6. While the dough is baking, whisk together the egg white, salt, and vanilla powder until well incorporated. Do not try to make a meringue..
  7. Add the roasted chopped nuts and coconut, and mix..
  8. Once the cookie dough has finished baking, evenly spread the meringue-nut batter over the top, then bake for another 15-20 minutes..
  9. Once the meringue is well cooked, remove the tray from the oven, cut into desired pieces, then cool on a rack and serve..
  10. These will keep if stored in a tightly sealed container with a pack of desiccant to keep them fresh..

recipe by cookpad.japan @cookpad