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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!
Course Dessert
Cuisine American
Keyword Black-Bottom Coconut Bars
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 bars
Calories 101kcal
Author Kathleen


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


  • 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.


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