Chocolate Coconut Petit Fours
Yield: Serves 20 petit fours

GANACHE:
1 cup heavy cream
10 oz dark semi-sweet chocolate, chopped
2 Tbsp light corn syrup

PETIT FOURS:
1/2 cup water
1 cup sugar
4 large egg whites
3 1/2 cups shredded coconut

GANACHE: In a saucepan, heat cream to a boil. Remove from heat. Stir in chopped chocolate & corn syrup. Stir to blend. Set aside.

PETIT FOURS: Preheat oven to 350 degrees. Line a 11 x 16" cookie sheet with parchment paper. In saucepan, heat water and sugar to 235 degrees (soft ball consistency). While the sugar is cooking, whip egg whites until peaks appear. When sugar is cooked, slowly add to the egg whites while whipping. Blend for 5 minutes. Add coconut & stir.

Spread mixture onto the prepared cookie sheet & bake until golden brown. Cool to room temperature; then cut in half. Spread 1/2 of the ganache on 1 piece of the petit four. Stack the remaining cake piece on top. Cover with the rest of ganache, smooth the surface. Chill for at least an hour. Cut into 2 x 2 inch squares & serve.