Sunday, April 29, 2007

Black-Bottom Coconut Bars

These are awesome. They don't taste too sweet, which I like. There is just enough chocolate and they aren't super gooey. They are the perfect little bite of chocolate and coconut. They are easy to make too. I found this recipe from the Martha Stewart website. A lot of the cookie recipes on there are great.

Black-Bottom Coconut Bars

For the Chocolate Base

1/2 c unsalted butter
1/2 c sugar
1/4 tsp salt
1 egg
1/4 c unsweetened cocoa powder
1/4 c flour

For the Coconut Topping

2 eggs
3/4 c sugar
1/2 tsp vanilla
1 c flour
1 package (7oz) sweetened coconut; 1/2 cup reserved for sprinkling

1. For chocolate base: Preheat oven to 375F. Line a 9 inch square baking pan with foil, leave a slight overhang; grease the bottom and sides of the 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. (It will be a thin layer).

3. Bake just until sides begin to pull away from the edges of the pan, 10-15 minutes (do not overbake). Let cool slightly while preparing the coconut topping. Keep oven on.

4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 c reserved for sprinkling).

5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 c coconut.

6. Bake until golden and a toothpick inserted in center comes out with moist crumbs, 25-30 min. 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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