These bites are reminiscent of your favorite coconut chocolate candies. Matzo is layered with a sweet-sticky coconut filling, then topped with a toasted almond and dipped in chocolate. We call for milk chocolate, but this recipe can easily be made with the chocolate of your choice. Just be sure to use chopped chocolate instead of chips for better melting.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 35 bites |
Instructions
- Combine 1 1/4 cups sweetened shredded coconut, 1 cup confectioners’ sugar, 2/3 cup condensed milk and 1/4 teaspoon salt. Spread on 2 matzo sheets; stack the sheets coconut-side up and arrange 35 toasted almonds on top in a 5-by-7 grid; freeze 30 minutes. Cut into 35 small squares, with an almond in the middle of each; freeze 20 more minutes. Melt 1 pound chopped semisweet chocolate with 3 tablespoons coconut oil. Dip the matzo squares in the chocolate, sprinkle with flaky salt and chill until set.