Chewy Coconut Joy
Coconut power!
SRNG-002
Chewy Coconut Joy Nougat• Antimicrobial • Heart • Antioxidants • Energy • Minerals • Gluten-free • ImmunityCost: $0.80 (1.5 oz)
Equipment
- 1 KitchenAid mixer Set to medium speed for whipping egg white, about speed 6
- 1 set measuring cups Use for precise measurement of shredded coconut, honey, maple syrup, and almond butter.
- 1 measuring spoons For accurate one-eighth teaspoon of Himalayan pink salt.
- 1 Saucepan Use a medium-sized one for heating honey and maple syrup to 270°F.
- 1 Spatula For folding coconut, almond butter, and other ingredients smoothly.
- 1 Candy thermometer To monitor honey and maple syrup temperature, aiming for 270°F for chewy texture.
- 1 11-inch by 8-inch mold For shaping 12 nougat bars, each 1.25 inches by 5.5 inches by 1/4 inch deep, allowing chocolate coating space.
- 1 Refrigerator For cooling and setting the nougat, typically for 1 hour.
- 1 Parchment paper Parchment paper
- 1 Cutting knife For trimming excess nougat, ensuring uniform 1.25-inch by 5.5-inch by 1/4-inch thick bars.
- 1 Heatproof bowl For melting chocolate to coat the nougat bars.
- 1 Double Boiler Use for melting chocolate smoothly; fill bottom pot with 1 to 2 inches of water, ensuring it doesn’t touch the top pot, and heat on low to medium for a gentle simmer.
Ingredients
- 1 Egg White (30 grams, 1.1 ounces) Use fresh, organic, room-temperature egg white for best whipping.
- 2 cups Shredded Coconut (200 grams, 7 ounces) Use unsweetened, organic coconut for natural texture and flavor.
- 1/2 Raw Honey (170 grams, 6 ounces) Use organic, unfiltered honey for natural sweetness and flavor.
- 1/4 cup Organic Maple Syrup (84 grams, 3 ounces) Use robust, pure organic maple syrup for deep, rich sweetness. refrigerate after opening.
- 3/4 cup Smooth Almond Butter (180 grams, 6.3 ounces) Use organic, unsweetened almond butter for creamy, nutty texture.
- 1/8 tsp Himalayan Pink Salt (0.5 grams, 0.02 ounces) Use finely ground Himalayan pink or Celtic sea salt for even distribution and 60 to 84 minerals like magnesium and calcium.
- 1 tsp Organic Vanilla Extract (4 grams, 0.14 ounces) Use pure, organic vanilla extract for a warm, aromatic flavor boost. Ready for another ingredient or the next section?
Instructions
- Separate 1 egg white into a clean, dry bowl.
- Whip the egg white with KitchenAid mixer on medium speed, about speed 6, until stiff peaks form, roughly 4 minutes.
- In a saucepan, heat 1/2 cup raw honey and 1/4 cup organic maple syrup to 270°F, checking with a candy thermometer, about 12 minutes on medium heat.
- Slowly pour the warm honey-syrup mixture, heated to 270°F, into the whipped egg white while mixing on low speed, taking about 2 minutes to combine fully.
- Fold in 2 cups shredded coconut, 3/4 cup smooth almond butter, and 1/8 tsp Himalayan pink salt with a spatula until evenly blended, about 3 minutes.
- Add 1 tsp organic vanilla extract, mixing gently for another 1 minute until fully incorporated.
- Pour the mixture into an 11-inch by 8-inch mold with 12 cavities, each 1.25 inches by 5.5 inches by 1/4 inch deep, lined with parchment paper, and smooth the top with an offset spatula.
- Refrigerate the mold for 1 hour until the nougat sets very firmly.
- Remove nougat from the mold, cut into 12 bars if needed, ensuring each is 1.25 inches by 5.5 inches by 1/4 inch thick.
- Optional test: Remove one nougat bar from the mold after 1 hour and gently pull it apart with your fingers; it should stretch slightly and feel dense, like saltwater taffy, with a firm, chewy bite.