Sakura Coconut Neapolitan Bars
I've been in a candy-making mood. Yesterday I made nougats, and these coconut bars. I'm not sure how I decided to make these bars, but I do know that I have been sitting on some cherry blossom extract that Rachel of La Fuji Mama sent me ages ago. I figured that this would be a good way to use some of it. Although we make these bars at work, I found another recipe online. I was feeling a little lazy, so instead of scaling down one recipe, I just used one from Martha Stewart's website. It is best to use dessicated coconut, not fresh, though I have one in my photo. The extra moisture in the fresh coconut will not allow the bars to set. I just happened to have a whole coconut on hand and decided to use it for some "background noise". I found dessicated coconut at Whole Foods in the baking section. It is unsweetened which is important because the sweetened condensed milk and chocolates have enough sugar in them for the recipe. I know that Martha's or...