Dessert of the Week July 15-21, 2012 Black-Bottom Coconut Bars

Inspiration

I was really in the mood for coconut macaroons and wanted to try to make them again since the last recipe I made didn’t turn out so well. While looking around on the internet for recipes, I came across this one on Martha Stewart’s website. It sounded delightful to me! Two of my favorite desserts, brownies and coconut macaroons, together.

Results

This recipe is absolutely scrumptious!!  It was very easy to make. The only thing I would change is the brownie bottom. I think it would be much better if it was thicker.  These are rich, so a small square is good. I think these would be delicious warm out of the oven with a scoop of vanilla ice cream on top.

Procedure

INGREDIENTS

  • Chocolate Base
    • 1/2 cup coconut oil, 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 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

DIRECTIONS

  1. 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).
  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.
  4. 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).
  5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
  6. 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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s