Black-Bottom Coconut Bars

Whenever I come across a recipe with coconut, I find any excuse to make it.  These bars were so easy to make and turned out great.  I ended up melting chocolate chips and drizzling over the top (picture not shown) and it was a great addition!  The chocolate base is more like a cake than a brownie -- next time I might try making them with a brownie base.  

If you like coconut, you should also check out Molly's Coconut Banana Bread with Lime Glaze.

Black-Bottom Coconut Bars

Source:  Bake or Break, originally from Martha Stewart

Chocolate Base
1/2 cup unsalted butter, plus more more pan

1/2 cup granulated sugar

1/4 teaspoon salt

1 large egg

1/4 cup unsweetened cocoa powder

1/4 cup all-purpose flour

Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving an overhang. Butter bottom and sides of foil.

Using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then sugar and flour. Mix until smooth. Spread evenly in prepared pan.

Bake for 10-15 minutes. The sides should be beginning to pull away from the sides of the pan. Set aside to cool.

Coconut Topping

2 large eggs

3/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 cup all-purpose flour

7 ounces sweetened, shredded coconut – reserve 1/2 cup for sprinkling on top

Whisk eggs with sugar and vanilla. Mix in flour and coconut.

Drop mounds of topping onto chocolate base. Spread and press into base with moistened fingers. Sprinkle with 1/2 cup coconut.

Bake 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely in pan. Then, remove from pan using aluminum foil overhang. Peel off foil and cut into bars. Store in an airtight container for 3-4 days.

Makes 24 bars.