| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 32 ladyfingers |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 32 ladyfingers |
Ingredients
- Confectioners’ sugar, for dusting
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 6 ounces chopped bittersweet chocolate
- 1 tablespoon coconut oil
- About 1/4 cup unsweetened grated coconut
Instructions
- For the ladyfingers: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and dust lightly with confectioners’ sugar.
- Sift together the flour, cocoa powder and salt in a bowl.
- Put the egg whites in a large bowl and beat with an electric mixer on medium-high speed until frothy. Gradually add 1/2 cup of the granulated sugar and beat until stiff, shiny peaks form, about 6 minutes.
- In a medium bowl, beat the yolks and remaining 1/4 cup granulated sugar until pale and thick. Beat in the vanilla. Gently fold the yolks into the egg whites; it’s okay if some streaks remain. Add the flour mixture and fold gently, but thoroughly, until well mixed.
- Spoon the mixture into a piping bag fitted with a 3/4-inch plain tip. Pipe 3-inch-long, 1-inch-wide ladyfingers about 1/2 inch apart. Dust the tops of the cookies lightly with confectioners’ sugar. Bake until springy to the touch, 16 to 18 minutes. Cool completely.
- For the decoration: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Dip one end of each ladyfinger in the chocolate, then sprinkle with the coconut over parchment paper. Place on a serving platter.
- Refrigerate until set. Serve immediately or keep refrigerated until ready to serve, up to 4 hours (ladyfingers dry out quickly).
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 72 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 28 mg |
| Serving Size | 1 of 32 servings |
| Calories | 72 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 28 mg |
Reviews
These came out perfect … I followed all directions except I did use Dutch process cocoa (red can of guittard). They baked up beautifully and I made a 10 circle as a base for a cheesecake and the finger style for the sides … both styles came out great.