Ingredients
1 cup Margarine or butter
1/2 cup sugar
2 cups All Purpose flour
2 level tsps baking powder
1 level TBS Cocoa
1 cup desiccated coconut.
Icing:
1 1/2 cups icing sugar
2 TBS Cocoa
Water
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Cream the butter and sugar. 2. Sift together the flour, baking powder and cocoa 3. Mix into the creamed mixture 4. Mix in the coconut 5. Bake in a 9 inch square pan @ 375F for 20 minutes. Icing: 1. Sift icing sugar and cocoa together 2. Add the water a teaspoonful at a time until the icing covers the back of a spoon. 3. When the bar mixture is baked and still hot, cover with icing mixture. When cold, cut into squares while still in the baking pan.