White Chocolate Coconut Kisses - Unlive by Lindsey

This recipe came about because I was trying to create something white – white cake, white chocolate, which coconut. The only way this could be achieved was with an angel cake recipe – no egg yolks, no butter. The result is so dreamy and light that biting one reminds me of tender kisses.

Makes 24

This recipe is taken from The Delia Collection: Chocolate.

White Chocolate Coconut Kisses  - Unlive by Lindsey
For the muffins
 2 oz (50 g) shredded coconut, as long-thread as possible
 2½ oz (60 g) plain flour
 3 oz (75 g) caster sugar
 4 large egg whites
 pinch of cream of tartar
 pinch of salt
For the topping
 9 oz (250 g) luxury Belgian white chocolate
 4 oz (110 g) shredded coconut, as long-thread as possible
 Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need 2 x 12-hole mini-muffin tins likned with 24 mini-muffin paper cases.


Light is the word here, so begin by sifting the flour, sugar and salt together three times, lifting the sieve high so as to incorporate as much air as possible.

Next whisk the egg whites in a large clean bowl, using an electric hand whisk, until floppy but not stiff. Then add the cream of tartar and continue whisking until you get quite stiff peaks that stand up when you lift the whisk. Now sift the flour mixture over the bowl and, using a large metal spoon, carefully fold it in, making sure there are no little pockets of flour that have escaped the folding. Finally fold in the 50g (2 oz) of coconut.

Next spoon a rounded dessertspoon of the mixture into each muffin case – it should come just above the top. Then bake them on the centre shelf of the oven for about 8 to 10 minutes, or until they're slightly risen, feel firm and are springy when touched with your little finger. They will turn pale gold but that's okay. When they are cooked, remove them from the oven, let them cool slightly, then transfer them from the tins to finish cooling on a wire rack.

To make the topping, break up the white chocolate and place it in a heatproof bowl over a pan of barely simmering water, making sure that the base of the bowl does not touch the water.

Then leave it to melt (which will take about 6 to 7 minutes). After that, remove it from the heat and stir until smooth. Now place the shredded coconut in a bowl and mix it with two-thirds of the melted chocolate. Then spoon the rest of the chocolate over the cooled muffins and make sure it goes right to the edges.

Next, using two forks, make rough ball shapes of the coconut mixture and place on top of each muffin. Then leave them to set for about 30 minutes to an hour, depending on how warm your kitchen is.


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