Friday Food & Wine Pairing | Chocolate Coconut Kisses paired with Valley of the Moon Barbera
Chocolate Coconut Kisses
paired with Valley of the Moon Barbera
2 cups grated coconut
1/3 cup currants or raisins
½ cup granulated sugar
8 ozs. semi sweet chocolate (melted)
In medium sauce pan, combine coconut, sugar and currants. Cook over medium heat until the sugar has melted. Remove from heat and cool. When mixture is cool enough to handle, roll into walnut sized balls and place on sheetpan covered with parchment paper.
Using a teaspoon, dip balls into chocolate and return to parchement to set up. Cool and serve.
Makes 24 kisses.
~Chef Robin Lehnhoff-McCray