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Black-Bottom Coconut Bars

February 1, 2010
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I love brownies and I love macaroons, so you can see why this recipe is a favorite of mine :) These are a crowd pleaser, so serve at your next gathering or bring to a friend’s house and enjoy with coffee. This recipe comes from the Everyday Food magazine.

Ingredients:
Chocolate base–
1/2 cup unsalted butter
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour

Coconut topping–
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 package (7 ounces) sweetened shredded coconut (½ cup reserved for sprinkling)

Directions:
Chocolate base–

  • Pre heat oven to 375 degrees F.
  • Line 9-inch square baking pan with aluminum foil, leaving slight overhang.
  • Spray Pam cooking spray on bottom and sides of foil. Set aside.
  • Place butter in large microwave-safe bowl and melt in microwave.
  • Add sugar and salt. Whisk to combine.
  • Whisk in egg, then cocoa and flour until smooth.
  • Spread batter in prepared pan.
  • Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake).
  • Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut topping–

  • In a medium bowl, whisk eggs with sugar and vanilla.
  • Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
  • Drop mounds of mixture over chocolate base. Spread and pat in gently and evenly with moistened fingers.
  • Sprinkle with reserved ½ cup coconut.
  • Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.
  • Cool completely in pan.
  • Lift cake from pan, peel off foil, and cut into 24 bars.
  • Store in an airtight container 3 to 4 days.
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