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Rum coconut bites

Prep Time 20 min mins
Cook Time 20 min mins
Total Time 40 mins
Racing: , ,
Difficulty: intermediate
Servings: 25
Description

Perfect for a grown-up's night out Austrians love an irresistible speciality: a liquid heart of Caribbean rum, wrapped in melting chocolate and rolled in shredded coconut. These mouthfuls are inspired by and reminiscent of the famous Australian Lamingtons, but in a more intense and festive version - ideal for Christmas or an evening out with adults. They can be prepared in advance and kept for a long time.

Ingredients
  • 30 bites Ingredients - for approximately
  • For the base :
  • 60 g softened butter
  • 250 g icing sugar
  • 2 eggs
  • 40 g of cocoa
  • 90 ml of milk
  • 250 g of flour
  • ½ tbsp. Alsatian baking powder
  • For the chocolate sauce :
  • 250 g of butter
  • 160 g of chocolate
  • 200 g icing sugar
  • 125 ml of rum
  • For the garnish :
  • Coconut flakes (quantity as required)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation
    1. Preheat the oven to 165°C (static heat).
    2. In a large bowl, beat the softened butter with the icing sugar until light.
    3. Add the eggs one by one, then mix in the cocoa, flour, baking powder and milk.
    4. Pour the batter into a rectangular tin (approx. 25 x 30 cm) lined with baking paper. Bake for 20 minutes. Leave to cool.
    5. Unmould and cut into small squares measuring approximately 2 x 2 cm.
    6. For the icing: melt the chocolate with the butter over a low heat or in a bain-marie. Add the icing sugar and rum and mix until smooth.
    7. Dip each bite into the warm icing, then immediately roll them in the coconut flakes.
    8. Leave to dry and store in a cool place (fridge, cellar, garage). Will keep for several weeks.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/bouchees-de-noix-de-coco-au-rhum/