Black-Bottom Coconut Bars

By flour_arrangements

Black-Bottom Coconut bars will appeal to the chocolate cake and coconut lover. The bottom level is crumbly and rich, while the top level is layered with coconut that takes on a macaroon-like texture after baking.

Ingredients

• Chocolate Base:
• 1/2 cup unsalted butter (1 Stick), plus more for pan
• 1/2 cup Sugar
• 3/4 tsp Salt
• 1 Large Egg
• 1/4 cup Unsweetened cocoa powder
• 3/4 cup All-purpose flour
• Coconut Topping:
• 2 Large eggs
• 3/4 cup Sugar
• 1/2 tsp Vanilla Extract
• 1 cup All-purpose flour
• 1 Package (7 Ounces) Sweetened shredded coconut 1/2 cup reserved for sprinkling

Details

Servings 36

Preparation

Step 1

Chocolate Base:

1. Preheat oven to 375°. Line a 9-inch square bakin pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not the overhang).

2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

3. 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:

1. In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).

2. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.

3. 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.