Ingredients Jump to Instructions ↓

  1. 4 cups 372g / 13oz Flaked coconut - divided

  2. 1 cup 93g / 3 1/3oz Blanched whole almonds

  3. 5 Egg whites

  4. 1 teaspoon 5ml Vanilla extract

  5. 2/3 cup 131g / 4.6oz Sugar

  6. 2 Semisweet chocolate - (1 oz ea)

  7. 1 tablespoon 15ml Tabasco brand Pepper Sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. Grease 9-inch baking pan. Finely chop 3 cups of coconut in a blender or food processor. Finely grind almonds with remaining coconut; set aside. Beat egg whites and vanilla with electric mixer at high speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form. Gently fold in reserved coconut-almond mixture and chopped coconut until well combined. Divide mixture in half. Melt chocolate; cool. Stir Tabasco Sauce into melted chocolate. Stir chocolate mixture into one half of coconut mixture. Spread chocolate mixture evenly in baking pan. Top with remaining coconut mixture. Bake 35 minutes or until top is golden. Cool completely; cut into squares. This recipe yields 16 squares.


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