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Black-Bottom Coconut Bars

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Black-Bottom Coconut Bars are double yummy! A Coconut Macaroon cookie on top of a Brownie, brilliant! The marriage of Coconut and Chocolate is eternal!Here’s a cookie that is truly double yummy.  I mean a Coconut Macaroon cookie on top of a Brownie.  Shut up!  Who thinks this stuff up?  Well, no surprise, it was Martha

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Black-Bottom Coconut Bars are double yummy! A Coconut Macaroon cookie on top of a Brownie, brilliant! The marriage of Coconut and Chocolate is eternal!Black Bottom Coconut BarsHere’s a cookie that is truly double yummy.  I mean a Coconut Macaroon cookie on top of a Brownie.  Shut up!  Who thinks this stuff up?  Well, no surprise, it was Martha Stewart who came up with this unbelievable cookie combo.  I’m totally in love with this cookie.  Coconut and Chocolate are two of my all-time favorite flavors.  Put them together in a bar cookie and I’m one very happy bakin’ mama!  I hope you give it a try.Black Bottom Coconut Bars

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Black-Bottom Coconut Bars

Black-Bottom Coconut Bars are double yummy! A Coconut Macaroon cookie on top of a Brownie, brilliant! The marriage of Coconut and Chocolate is eternal!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 24 bars
Author: Kathleen

Ingredients

Chocolate Base

  • 1/2 Cup Unsalted Butter Plus More for Pan
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1 Egg Large
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/4 Cup All-Purpose Flour

Coconut Topping

  • 2 Eggs Large
  • 3/4 Cup Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup All-Purpose Flour
  • 1-7 Ounce Package 1/2 Cup Reserved for Sprinkling Sweetened Shredded Coconut

Instructions

  • For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
  • Place butter in a large microwave-safe bowl; melt in the 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 the pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
  • For Coconut Topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
  • Drop mounds of mixture over the chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 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.

Nutrition

Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 34mg | Potassium: 29mg | Fiber: 0g | Sugar: 10g | Vitamin A: 115IU | Calcium: 12mg | Iron: 0.6mg
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Reader Interactions

Comments

  3. i ended up making 4 batches of these for my neighbors and my husbands co workers everyone loves these thank you for the recipe

    Reply

  4. I made these a couple of weeks ago and they were super easy and delicious. I took them to my husband to share at a meeting at work, and they were apparently devoured. Thanks for such a delicious recipe!

    Reply

  5. These did not turn out like they were supposed to at all. The yellow part turned out to be a really dense cake texture and it separated from the brownie part. I followed all of the directions completely and I even cooked both parts shorter than the recipe says and it still seemed like they cooked too long. I ended throwing them all away because they were gross. Very big disappointment.

    Reply

    • Hi Mary. Honestly, I can’t imagine what could have happened to give you those results! The recipe comes from Martha Stewart so it’s been thoroughly test. I’ve made it and it always comes out well. The photo is from one of the times I made it. I’m really sorry it didn’t work out for you.

      Reply

  15. Hi Kathleen-Before I had a chance to comment, I already followed your blog. Hope you will follow mine, as well!
    I love your black bottom coconut bars, they're so pretty, festive, and yummy.
    I do have all the ingredients on hand and would like to make this for Christma, among other desserts…this one is on top of my list.
    Thank you for sharing!

    Reply

  16. If my hips and thighs weren't so angry at me for eating so many cookies this week then I would totally make these and devour them! They look delicious.

    Reply

  19. I must say that anything with coconuts is the thing for me. Thank you for visiting my blog and leaving a comment.

    I am now following you and I am going to go and check out the Yugoslavian Christmas cookies. My daughter-in-law is Yugoslavian.

    Merry Christmas and thanks for your support.

    Norma

    Reply

  23. Like you…I adore brownies and I adore coconut. This looks like a match made in my foodie heaven! I can't wait to bake these…and I'm even more excited to eat them. Thank you for sharing with me. I hope you have a Wednesday full of wonder and joy!

    Reply

  28. These remind me of the macaroon tunnel chocolate cake, where a macaroon filling is nestled in the center of a chocolate bundt cake. Very few things are better than the combination of coconut and chocolate – and these seem so easy, it almost makes me want to fire up my oven again this holiday (despite thinking I was finished with my baking!)

    Reply

  34. My two favorites! If only I had seen these before my cookie exchange. No worries, I'm making them for my cookie boxes that I deliver to friends.

    Jo

    Reply

  40. I agree; that is an excellent combo. They look great. My mom's favorite are coconut macaroons; so I think she would love these. I will have to add them to my cookie tray too:)

    Reply

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