Frozen Coconut Smores Recipes

FROZEN COCONUT SMORES

Steps:

• Line the bottom of a 9 inch square pan with parchment paper, leaving an over hang on 2 sides. Place graham crackers in the bottom of the pan cutting them to fit as necessary.
• Heat 1/3 cup of the cream in a small saucepan until it barely begins to simmer; remove from heat. Add the chopped chocolate and stir until the chocolate is melted and the xture is smooth. Spread the chocolate mixture evenly over the graham crackers. Freeze for 10 minutes
• Meanwhile, using an electric mixer beat the egg whites in a large bowl until frothy. Gradually add the sugar and beat until stiff, glossy peaks form; set aside. In a seperare large bowl using the electric mixer beat the cream of coconut and the remaining cup of cream until you get the stiff form. Fold the egg whites into the coconut cream mixture until fully incorporated
• Spread the coconut mixture evenly over the chilled chocolate and freeze covered for atleast 6 hours. when ready to serve use the parchment over hang to lift and transfer the smore onto a cutting board cut into 32 bars top with shaved chocolate or shaved coconut your choice. Enjoy

FROZEN S'MORES

Steps:

• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.

FROZEN COCONUT S'MORES BARS

Steps:

• line bottom of a 9 inch square baking pan with parchment, leaving an overhang on two sides. Place graham crackers in bottom of pan, cutting them to fit as needed.
• In small pan, heat 1/3 cup cream until it barely begins to simmer. Remove from heat. Add chopped chocolate and stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over graham crackers. Freeze 10 minutes.
• Meanwhile, in a large bowl with electric mixer, beat egg whites until frothy. Gradually add sugar and beat until stiff, glossy peaks form. Set aside. In another large bowl with electric mixer, no need to clean beaters, beat cream of coconut and remaining cup cream until stiff peaks form. Fold egg whites into coconut cream mixture until fully incorporated.
• Spread coconut mixture evenly over chilled chocolate and freeze, covered, at least six hours or up to two days. When ready to serve, use parchment overhang to lift and transfer s'mores to cutting board. Cut into 32 bars and top with shaved chocolate if desired. Makes 32 bars.