- ¾ cup icing sugar
- 2 cups finely grated coconut – using a food processor for best results
- 3 egg whites
- 200g Fruit for Life Dried Strawberries, diced
- 400g dark chocolate
Preheat the oven to 180°C. Line two baking trays with grease proof paper, one for baking and one for dipping.
Mix the sugar, egg whites, strawberries and coconut together until well blended.
Drop rounded teaspoonfuls onto one of the baking trays.
Using your hands, pinch each coconut mound to form a small bar.
Bake until light golden brown, about 10 minutes.
Place in the freezer to cool.
Melt the chocolate.
Dip each coconut bar in the chocolate.
Lift out with a fork, allowing some of the excess chocolate to drip off.
Place on the second baking tray.
Set in the fridge. Store in an airtight container for up to one week.