Chocolate-Coconut Marzipan Bites
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(Photo: Roberto Caruso)
Coconut replaces almonds in this delectable marzipan recipe, which is then cut it into squares and dipped in dark chocolate.
Ingredients
2 cups unsweetened desiccated coconut
1 cup icing sugar
1/8 tsp salt
1/3 cup white corn syrup
melted dark chocolate
whole almonds
Instructions
WHIRL unsweetened coconut with icing sugar and salt in a food processor. Continue whirling, gradually adding corn syrup through the spout, until mixture starts to come away from sides of bowl. Scrape marzipan onto a clean counter and form into a log about 8 in. long. Wrap in plastic wrap or waxed paper. Will keep well refrigerated in covered container up to a month.
PRESS coconut marzipan firmly into a loaf pan until 1/2 in. high. Invert onto cutting board, then cut into diamond shapes. Dip each into melted dark chocolate until coated and and lay on a parchment-lined tray. Top each with a whole almond. Refrigerate until chocolate is firm.
