Chocolate Coconut Squares
- For the dough
- 300 grams Pastry flour
- 1 egg
- 1 pinch salt
- 75 grams sugar
- 200 grams butter
- 1 Vanilla bean (cut in half, seeds scraped)
- 150 grams Apricot jam
- For the chocolate
- 100 grams Dark couverture chocolate
- 125 grams butter
- 3 eggs
- 100 grams sugar
- 100 grams Pastry flour
- 1 tablespoon cocoa powder
- 1 teaspoon Baking powder
For the dough: Put flour on the work surface, create a well in the middle and add beaten egg to well. Add salt, sugar and a bit of flour. Sprinkle flour with pieces of butter. Add vanilla seeds and use a pastry cutter to combine. Knead by hand until a smooth dough forms. Wrap in plastic and chill for about 30 minutes.
For the chocolate: Chop chocolate and melt with butter over a double boiler, remove from heat and let cool slightly.
Beat eggs with sugar until white and creamy, then fold into chocolate. Combine flour, cocoa and baking powder and stir into chocolate mixture.
For the coconut: Beat egg whites and lemon juice until stiff. Gradually add sugar and beat until stiff again. Fold shredded coconut into mixture.
Preheat the oven to 160°C (approximately 325°F). Line a baking sheet with parchment paper.
Roll out dough and press into baking sheet. Prick several times with a fork. Spread jam onto dough. Ad chocolate mixture and top with coconut mixture. Bake for about 40 minutes. Remove from oven, let cool, slice and serve.