Even if you’re short on time, you can finesse these chocolate coconut clusters without even touching the oven.
Help! Purim is fast approaching and I should have started baking two weeks ago. Can I still pull together a Purim party or give my family and friends boxes of Mishloach Manot, the traditional goodies Jews exchange at Purim?
The short answer to that question is, “Yes.” There are pastries you can finesse, even if you’re short on time. Any sweet treat made at home is far fresher and tastier than impersonal assortments produced by companies that deliver at Purim. It’s more meaningful to present loved ones with confections from your kitchen than anything professionally assembled.
Small fluted baking cups are excellent for serving petite pastries, lending an upscale air to a fast and easy endeavor.
Even if you forgot to bake for Purim or you’ve never attempted baking before, you can create sweet treats without even touching the oven.
Chocolate Coconut Clusters
8 oz. unsweetened chocolate
2 Tbsps. sugar
3⁄4 cup sweetened coconut flakes
3⁄4 cup raisins
fluted baking cups
Fill the bottom of a double boiler with 2 inches of water. Place the chocolate in the top part and cover with the lid. Fit the top of the double boiler over its bottom part.
Bring the water to a rolling boil. Stir chocolate occasionally, until it melts completely. Add the sugar and stir vigorously until it dissolves completely into the chocolate. Remove the top half of the double boiler from the boiling water but keep it covered with the lid. Cool to warm.
Add the coconut and raisins to the chocolate and stir until well combined.
Place baking cups on a cookie sheet. Using 2 teaspoons, drop the chocolate mixture inside the baking cups, until about three quarters full. Place cookie sheet in the refrigerator for about 2 hours, or until chocolate hardens.
Bring candies to room temperature to serve. Attractive in Mishloach Manot boxes.
Linda Morel is a writer based in New York City. Email her at: [email protected]