CakeChristmas
CakeChristmas
Small rectangular cake squares low in coconut, white fibers and golden edges, fine dark chocolate sole; a broken cake squares reveals a damp heart.
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Chic & Elegant / Cookies & cupcakes

Chocolate-Topped Coconut Macaroon Squares

A recipe by CakeChristmas / Updated on 30 October 2026.

The coconut is packed in low cake squares rather than cones. A thin black sole contrasts with white fibers and golden edges.

24 pavers about 6 x 3 cm, height 1 to 1.5 cm / The coconut is packed in low pavers rather than cones. A thin black sole contrasts with white fibers and golden edges.

12Indicative portions
30 minPreparation
32 minBaking
1 h 15Rest & Cooling
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Dessert in this mood

The coconut is packed in low cake squares rather than cones. A thin black sole contrasts with white fibers and golden edges.

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Original quantity: 12 servings.

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Preparation

  1. Mix the whites, sugar and vanilla without stirring. Add the coconut and let it hydrate for 5 minutes. Heat to 175 °C.
  2. Weigh the mixture and divide it into 24 portions. With wet fingers, form rectangles of 6 x 3 cm, 1 to 1.5 cm thick, without looking for perfectly smooth angles. Spacing on two plates.
  3. Cook each baking tray for 12 to 16 minutes at 175 °C, until the edges and bottoms are golden. Cool for 10 minutes on plate and then completely on wire rack.
  4. Melt 80 g of chocolate gently in a bain-marie. Spread a very thin layer under each paver and place chocolate face up on paper.
  5. Let it take 45 minutes in a cool room and then turn over. The tops remain entirely in visible coconut; do not cover or draw with chocolate.

Preserve and Serve

4 days in airtight box in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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