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Sheet Cakes, Pastries and Cookies, Sweet Pastries

Moist Coconut Triangles: the World's Best Recipe

by Lisa

Trained pastry chef

Coconut triangles with a shortcrust base and jam layer, the tips dipped in dark chocolate

5.0 (20)out of 5, 20 ratings

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Prep
1 hr 30 min
Bake
30 min
Total
2 hr
Makes
12

These coconut triangles are just right for anyone who loves coconut macaroons. The base is a classic shortcrust pastry made with cold butter, topped with a thin layer of strawberry jam and then an extremely moist coconut topping that I briefly cook first. That makes all the difference compared to the often dry coconut triangles from the supermarket or the bakery around the corner.

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My trick from the pastry kitchen: I don't add the egg white to the coconut mixture all at once, but a little at a time, by feel, until the mixture holds together like wet sand. Too wet and it turns into a puddle on the base, too dry and it breaks when you cut it. Then the mixture goes on the stove for a good ten minutes so the sugar melts and the egg white cooks through. At the end I dip the tips in dark couverture chocolate, because the bitter chocolate contrast balances the sweet coconut perfectly. Here is my world's best recipe for moist coconut triangles:

Ingredients

Makes 12

Shortcrust pastry

  • 5 tbsp70 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • ¼ cup50 ggranulated sugar
  • 1 cupall-purpose flourThe original says 120 without a unit, which means 120 g. In German recipes plain flour means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 1 to 2large egg yolks
  • pinchsalt

Coconut topping

  • 3 to 4large egg whites
  • ¾ cup plus 2 tbsp180 ggranulated sugar
  • 2 ¼ to 2 ½ cups180 to 200 gdesiccated coconutFinely shredded dried coconut without added sugar. In the US use unsweetened finely shredded coconut (not sweetened flaked coconut); in the UK, desiccated coconut.

You will also need

  • 3 to 4 tbspjamIn everyday German any jam, not only citrus marmalade. In the US use jam or preserves (seedless if you want a smooth spread); in the UK, jam (seedless if you want a smooth spread).
  • 1 ¾ oz50 gcouverture chocolatedark. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.

Method

Shortcrust pastry

  1. Knead all the ingredients into a smooth dough. If the dough is too dry, a splash of milk helps until everything comes together.

  2. Cover the dough and chill it for at least 60 minutes.

  3. Heat the egg whites, desiccated coconut & sugar in a saucepan to about 140°F (60°C), stirring constantly. Set the stove to medium heat at most and stir thoroughly. The texture becomes a little softer and creamier, but not runny.

    Let the mixture cool.

  4. Preheat the oven to 350°F (180°C) convection (fan). Line your pan with parchment paper.

  5. Flour your work surface and roll out the dough to the size of your pan. My pan is about 10 × 10 inches (25 × 25 cm).

    Prick the shortcrust all over with a fork so it doesn't form bubbles, and prebake it for about 10 minutes.

  6. Spread the jam evenly over the hot, prebaked shortcrust. Spread the coconut mixture evenly on top and bake for another 20 to 30 minutes, until everything is baked through and lightly golden.

  7. Let the coconut triangles cool completely. Then cut them into portions and decorate with melted chocolate.

Questions and answers

How long do coconut triangles keep?
In a tightly closed cookie tin, my coconut triangles keep for about five to seven days at room temperature. Because the egg white mixture is cooked first, they keep longer than raw coconut macaroons. I like to put a piece of bread crust or an apple slice in the tin so they stay nice and moist.
Which jam goes best with coconut triangles?
My favorite is strawberry or raspberry jam, because the fruity tartness balances the sweetness of the coconut topping perfectly. Apricot works great too, especially if you like it a bit more elegant. The only important thing is that the jam spreads easily. If needed, bring it to a quick boil first so you can spread it thinly.
Why is my coconut mixture too dry?
That usually happens when there is too much desiccated coconut in relation to the egg white. My advice: add the egg white a little at a time and keep checking the consistency. As soon as the mixture holds together like wet sand and clumps when you press it, it's perfect. If it gets too firm after cooking, simply stir in a little more egg white.
Can I make coconut triangles with marzipan?
Yes, that's a really lovely variation. I roll marzipan (a sweet almond and sugar paste, sold as marzipan in the US and the UK) out thinly, lay it between the shortcrust and the jam layer and bake everything as usual. The marzipan doesn't melt away, it turns pleasantly soft and gives the triangles an extra aromatic layer. Give it a try, it's really something.
What's the prettiest way to decorate coconut triangles?
I dip the tips in dark couverture chocolate, the classic way. The bitter contrast brings out the coconut flavor even more. If you like it festive, use milk couverture chocolate and sprinkle a few toasted sliced almonds (thin almond slices; in the UK, flaked almonds) over the top. The one important thing: the triangles must be completely cool, otherwise the chocolate leaves streaks instead of a clean edge.
Can I freeze coconut triangles?
Yes, that works great. I freeze them without their chocolate tips so the chocolate doesn't turn gray. Freeze them individually on a board first, then layer them in a container. They thaw at room temperature in about two hours, and only then do I dip the tips in couverture chocolate. That way you always have a stash ready when friends drop by for coffee.