Coconut Chocolate Bars

Preheat the oven to 160°C. Grease two baking sheets and line them with parchment paper.

Pour the egg whites into a dry bowl. Beat with a mixer until stiff peaks form.

While continuing to whip, add sugar in small portions. Whip until you reach a thick, glossy mixture with the sugar completely dissolved.

Mix in the lemon zest. If you don't use zest, add 2–3 tablespoons of lemon juice.

Transfer the mixture to a large bowl. Add sifted cornmeal and coconut flakes, reserving 2 tablespoons for topping.

Stir with a metal spoon until smooth.

Place 1–2 tablespoons of dough on the prepared baking sheets, spacing them 3 cm apart. Sprinkle with the remaining coconut flakes.

Bake for 15–20 minutes until the bars are golden brown. Transfer to a cooling rack.

For chocolate glaze, place dark chocolate in a heat-resistant bowl.

Bring water to a boil in a saucepan, then remove from heat. Place a bowl with chocolate on top of the saucepan with water (double boiler).

Stir occasionally until the chocolate is completely melted.

Dip each bar in melted chocolate and place on a rack to set.