Black-Bottom Coconut Bars

Black-Bottom Coconut Bars

Black-Bottom Coconut Bars – homemade brownie base topped with sweet coconut topping. Reminded us of a mounds bar! SO good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Great for a potluck! #dessertrecipe #coconut #dessert
Black-Bottom Coconut Bars - homemade brownie base topped with sweet coconut topping. Reminded us of a mounds bar! SO good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Great for a potluck! #dessertrecipe #coconut #dessert

The cookie carnival is back! This month’s cookie is Martha Stewart’s Black-Bottom Coconut Bars. As soon as I saw the recipe, I knew that Tadd was going to love it! These were really simple to make. They turned out wonderful! Nice chocolatey base and flavorful coconut macaroon topping – a kicked up coconut macaroon cookie. How can you go wrong with Martha Stewart?!?
Black-Bottom Coconut Bars - homemade brownie base topped with sweet coconut topping. Reminded us of a mounds bar! SO good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Great for a potluck! #dessertrecipe #coconut #dessert
Black-Bottom Coconut Bars - homemade brownie base topped with sweet coconut topping. Reminded us of a mounds bar! SO good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Great for a potluck! #dessertrecipe #coconut #dessert

Yield: 16 bars

Black-Bottom Coconut Bars

prep time: 15 MINScook time: 35 hourtotal time: 35 hours and 15 mins
Black-Bottom Coconut Bars – homemade brownie base topped with sweet coconut topping. Reminded us of a mounds bar! SO good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Great for a potluck! #dessertrecipe #coconut #dessert

ingredients:

Chocolate Bake
  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour (spooned and leveled)
Coconut Topping
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 (7-oz) package sweetened shredded coconut, 1/2 cup reserved for sprinkling

instructions:

Chocolate Base
  1. Preheat oven to 375ºF. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not 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. 
  4. 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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Comments

  1. I made these tonight and I made the recipe as stated. I'm concerned about the baking time on the coconut layer. My bars turned out dry and I think 25-30 mins at 375 degrees is too much. I'm going to adjust the temp next time to 350 and see how it turns out. The bars were still yummy though.

    1. I wish I would have seen this comment before I made them, I thought mine were a little lacking in the flavor department, but they cut beautifully….I was just trying to think of what to add to them if I made them again. Thanks for the insight.

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