3 egg replacers
(1 tablespoon soymilk powder + 1 tablespoon cornstarch + 2 tablespoons water = 1 egg)
3 ounces powdered sugar
3 ounces all purpose flour
1 vanilla bean, split and scraped
7 1/4 ounces slivered coconut Liquid Coconut topping:
7 1/4 ounces shaved sweetened coconut
1/4 cup unsweetened coconut milk
2 cups powdered sugar Coating:
2 (10 ounce) bags chocolate
24 raw almonds
1. For cake base, prepare egg replacers, and set aside. Preheat oven to 300 degrees F and line a baking sheet with wax paper. Add dry ingredients to bowl of a stand mixer, and mix them together on setting 2 with the paddle attachment.
2. With the mixer still running, slowly add the egg replacers and vanilla bean, and mix until incorporated. Use a spatula to fold in the coconut. Once mixed, use an ice cream scoop to place 1 ounce balls 1" apart on prepared sheet. Flatten them until they are about 1/4" thick.
3. Bake for 5 minutes, rotate the tray 180 degrees, and bake for another 5 minutes. Once you see a little brown on any of them, pull them out so they are not fully baked and still gooey. For topping, mix all the ingredients by hand or with a whisk.
4. Take a small about of topping mixture and place on top of the little cakes until every cake is topped. Place in the freezer until frozen. For coating, heat chocolate in a heat proof bowl over a double boiler. Once melted, place bowl on a towel to sturdy the bowl and keep the chocolate from cooling too quickly.
5. Slowly dip the bottoms of the frozen cakes in the chocolate and place on a piece of wax paper, repeating until all bottoms are coated. Slowly dip the tops of the candy into the chocolate and allow the chocolate to drip off before placing it back on the wax paper. Top with an almond, and repeat until all are covered.
Source of recipe: Another candy that I love but wanted a fresher version.