How to Make Perfect Russian Treats Coconut Bars

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, russian treats coconut bars. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Russian Treats Coconut Bars is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Russian Treats Coconut Bars is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook russian treats coconut bars using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Russian Treats Coconut Bars:

1. Take Butter cookie base crust:
2. Get 185 grams Cake flour
3. Make ready 55 grams Cane sugar (or granulated sugar)
4. Prepare 90 grams Unsalted fermented butter (or regular butter)
5. Make ready 2 pinch Salt (omit if using salted butter)
6. Make ready 1 splash Vanilla powder (or vanilla oil)
7. Get 1 Egg yolk
8. Take For the meringue batter:
9. Get 1 Egg white
10. Prepare 100 grams Granulated sugar (or raw cane sugar)
11. Get 1 pinch Salt
12. Get 1 generous splash Vanilla powder (or vanilla oil)
13. Make ready 200 ml Walnuts (or almonds, pistachios, or your choice of nuts)
14. Make ready 100 ml Shredded coconut (coarse or fine)

Steps to make Russian Treats Coconut Bars:

1. [To prep the ingredients:] Bring the butter to room temperature. Preheat the oven to 180℃. Roast and chop the nuts.
2. Combine the butter and sugar and mix well. Add the salt and vanilla powder and mix until well incorporated.
3. Add the egg yolk, mix, add the cake flour, mix together with a spatula using a cut-and-fold motion, then bring the dough into a ball.
4. Use the palms of your hands (or a rolling pin) to flatten out the dough onto a baking sheet. The dough should be about 3-5 mm thick.
5. Prick the dough in several places with a fork, then bake at 170℃ for 15-20 minutes.
6. While the dough is baking, whisk together the egg white, salt, and vanilla powder until well incorporated. Do not try to make a meringue.
7. Add the roasted chopped nuts and coconut, and mix.
8. Once the cookie dough has finished baking, evenly spread the meringue-nut batter over the top, then bake for another 15-20 minutes.
9. Once the meringue is well cooked, remove the tray from the oven, cut into desired pieces, then cool on a rack and serve.
10. These will keep if stored in a tightly sealed container with a pack of desiccant to keep them fresh.

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