Coconut and chocolate have long been one of my favorite combinations. These layered bars make the most of those flavors with a rich chocolate shortbread crust and a sweet, gooey toasted coconut topping.
Ingredients:
For crust:
3/4 cup all-purpose flour
1/3 cup packed brown sugar (light or dark)
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small pieces
3/4 cup all-purpose flour
1/3 cup packed brown sugar (light or dark)
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small pieces
For topping:
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 & 1/2 cups sweetened flaked coconut, divided
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 & 1/2 cups sweetened flaked coconut, divided
Directions:
Preheat oven to 350°F. Butter an 8-inch square baking pan.
To make the crust, whisk together flour, brown sugar, cocoa powder and salt in a medium bowl. Add butter, and mix with a pastry blender or fork until combined. Dough will be crumbly but should hold together when pinched.
Press dough into bottom of prepared pan. Bake 10 minutes. Allow to cool slightly.
Place eggs in a large bowl and beat lightly. Add sugar and vanilla, and mix well. Mix in flour until combined. Stir in 1 cup coconut.
Pour topping over partially baked crust and spread evenly. Sprinkle remaining 1/2 cup coconut over filling.
Bake 30-35 minutes, or until topping has set and coconut is lightly toasted. Cool in pan before cutting into bars.
Buon Appetito!
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