Coconut Rough Cakes | A Taste of Dominica 🇩🇲

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream reduces sugar while maintaining creaminess.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Chocolate chips are easier to find and handle.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a bowl, combine shredded coconut and salt.

In another bowl, whisk egg whites until frothy.

Gradually add sugar to the egg whites, continuing to whisk until stiff peaks form.

Fold the coconut mixture into the egg whites gently until well combined.

Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them apart.

Bake in the preheated oven until golden brown, about 15-20 minutes.

Remove from the oven and let cool on the baking sheet for a few minutes.

Melt dark chocolate and butter together in a microwave or double boiler until smooth.

Dip the cooled coconut cakes into the melted chocolate, allowing excess to drip off.

Place dipped cakes back on the parchment paper to set.

Refrigerate until the chocolate hardens, about 30 minutes.

Cooking Techniques

Spice Level:

Allergens