Coconut Sarah Bernhardts
Indulge in the decadence of Coconut Sarah Bernhardts, a luxurious twist on the classic Danish treat. This elegant dessert features a base of golden-baked coconut macaroons made with unsweetened shredded coconut, sweetened condensed milk, and a hint of vanilla for a fragrant sweetness. Each macaroon is crowned with a luscious dollop of silky dark chocolate ganache, chilled to perfection for ultimate creaminess. To complete this confection, the ganache-topped delights are enrobed in a glossy dark chocolate shell, with the optional addition of coconut oil for a smoother finish. Perfect for parties or as a homemade gift, these bite-sized indulgences balance chewy coconut, rich chocolate, and pure decadence in every bite. Ready in under an hour and ideal for chocolate lovers, Coconut Sarah Bernhardts are a show-stopping dessert that looks as impressive as it tastes!
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Ingredients
- 200 grams Unsweetened shredded coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 200 grams Dark chocolate (for ganache)
- 120 milliliters Heavy cream
- 250 grams Dark chocolate (for shell coating)
- 1 tablespoon Coconut oil (optional, for chocolate shell)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well blended.
Step 3
Using a tablespoon or a small cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Step 4
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let the macaroons cool completely on a wire rack.
Step 5
While the macaroons cool, make the ganache. In a small saucepan, gently heat the heavy cream over medium-low heat until it just starts to simmer (do not boil).
Step 6
Pour the warm cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until the chocolate is fully melted and the ganache is smooth.
Step 7
Place the ganache in the refrigerator to chill for about 15 minutes, or until it thickens to a pipeable consistency. Transfer the ganache to a piping bag fitted with a round tip.
Step 8
Pipe a generous dollop of ganache onto the flat side of each cooled coconut macaroon. Place the macaroons in the refrigerator for 30 minutes to allow the ganache to set.
Step 9
Melt the remaining dark chocolate (250 grams) in a heatproof bowl over a pot of simmering water, or in short intervals in the microwave. If desired, stir in the coconut oil to thin the chocolate for easier coating.
Step 10
Dip the ganache-topped macaroons upside-down into the melted chocolate, ensuring the ganache is completely coated. Allow the excess chocolate to drip off before placing them back on the parchment paper.
Step 11
Let the chocolate shell set completely at room temperature or in the refrigerator before serving. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (987.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4950.0 |
| Total Fat 339.1g | 0% |
| Saturated Fat 246.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 188mg | 0% |
| Sodium 487.7mg | 0% |
| Total Carbohydrate 433.8g | 0% |
| Dietary Fiber 67.2g | 0% |
| Total Sugars 339.6g | |
| Protein 52.2g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 870.6mg | 0% |
| Iron 61.1mg | 0% |
| Potassium 4409.4mg | 0% |
Source of Calories