So if you like coconut, you might just want to kiss me now! Hence the name! These are the real deal, a million times better than Bounty bars... humble, moi, not a chance!
Makes about 30
120g icing (confectioner's ) sugar
100g condensed milk
85g desiccated coconut
To coat
40g desiccated coconut
70g dark or milk chocolate
Sift icing sugar into a bowl, add condensed milk, stir until you have a paste.
Add in the coconut and stir to combine, it will be very thick now.
Roll into large marble sized balls. Then take your pick of coatings... you can do just one, or a selection of three.
Toasted coconut
Take a clean, dry frying pan and add the 40g of coconut. Put on a medium-high heat and WATCH IT LIKE A HAWK! Coconut goes from white to burnt FAST. You want a mix of white and golden shavings, NOT golden and black. Once it has reached the right level empty it immediately onto a plate to cool.
Melted chocolate
Take 2/3 of the chocolate and break it into a bowl, and melt over a pan of simmer water. Watch and stir. DO NOT let the water touch the bottom of the bowl. When 2/3 of it is melted remove the bowl and keep stirring until totally melted. Then stir in the remaining 1/3 of the chocolate. It should start to thicken a little. This is called tempering (it is a simplified version) and should help to keep your chocolate shiny and professional looking, rather than developing a mottled look.
So now you have three choice...you can
1) Roll the kisses in toasted coconut.
2) Dip them in the melted chocolate. Put them in one by one, spoon a little extra over the top. Slip a fork underneath to remove them, letting any excess chocolate drip down, and leave to dry on some baking parchment.
3) Roll these chocolate dipped kisses in the toasted coconut.
Can keep in or out of the fridge. They won't last long... because they'll be eaten! There's nothing really to go off in them so I'm guessing they would keep happily for a few weeks.
