Coconut Squares


Preparation info

  • Difficulty


  • Yield:

    182 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Water 75 g 3 oz 5%
Invert sugar 75 g 3 oz 5%
Salt tsp tsp < 1%
Desiccated coconut 450 g 16 oz 30%
Glucose syrup 420 g 15 oz 28%
Sugar 240 g 9 oz 17%
Water 165 g 6 oz 11%
Frappe (page 389) 60 g 2 oz 4%
Batch Size 1485 g 54 oz 100%
Dark chocolate, melted, tempered, for dipping as needed
Desiccated coconut, for finishing as needed


  1. Combine the 75 g of water, invert sugar, and salt in a saucepan. Bring to a boil. Pour the hot sugar water over the coconut and allow to hydrate for 30 minutes.
  2. Combine the glucose syrup, sugar, and 165 g of water in a saucepan. Heat to 115°C/239°F.
  3. Mix half of the coconut with the sugar mixture. Combine well.
  4. Add the frappe to the coconut-sugar mixture and mix well. (If the frappe has been in storage, warming it slightly makes this step easier.)
  5. Add the remaining half of the coconut. Mix until homogeneous.
  6. Spread into a frame 12 × 12 × ⅜ in set on oiled parchment paper. Put another piece of oiled parchment paper on the top, and flatten the mixture with a rolling pin. Allow to cool to room temperature.
  7. Precoat one side of the slab with the tempered dark chocolate. Using a 20-mm/¾-in caramel cutter, mark the slab into 20-mm/¾-in squares. Cut using a sharp, oiled chef’s knife.
  8. Dip each piece in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to mark each piece with a wave pattern. Garnish with a pinch of desiccated coconut.