An impromptu use of baking “left-overs” and very quick to throw together: I had a little Italian meringue left over after making my mango and passion fruit cheesecakes and I decided to use up the rest of the desiccated coconut used in the bases to make my version of Bounty bars.
Can’t be arsed to make Italian meringue?
You can instead mix about 200g condensed milk with 300g desiccated coconut. Perhaps with a little vanilla bean paste.
To get the right consistency with the Italian meringue, I used about a little more cocunut to meringue. If making up Italian meringue* specifically for these I would use 50g caster sugar and 50ml water for each egg white, and would then mix this with about 70g coconut.
While I adore the intensity of a good quality dark chocolate, I am very much an advocate of milk chocolate for Bounty bars that I have bought. But if someone waved a dark chocolate Bounty bar my way I would hardly turn it down!
How to make them
You simply mix the meringue and the coconut together and shape tightly as large or as small as you like before popping into the freezer to firm up. You then dip these into the melted chocolate and put them on greaseproof paper until set.
* Italian Meringue
Bring the water and sugar to the boil and allow to boil until it reaches 115C. Just before it reaches this temperature whisk the whites with an electric whisk for about a minute until very foamy. Once the syrup is at temperature, pour it slowly over the egg whites, whisking for about 5 minutes until thick and glossy.