Chocolate Coconut Bars Recipe
This Chocolate Coconut Bars recipe is easy to make and produces a crowd-pleasing dessert. The flavor combination of chocolate and coconut is one requested time and again by my customers. These bars are one of my favorite desserts using this combination of flavors – who can resist the soft cookie base and the gooey, chocolaty, coconut topping?
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When cooking for a crowd it is often best to make things simple – yet tasty! For casual gatherings a table with platters of dessert bars can be made the day before. Check out my other brownies and bars recipes as it is nice to have a few different selections for your guests. When serving a selection of desserts to my guests, my preference is: one fruit dessert, one chocolate dessert and one nut dessert – so many palates to please!
Prepare the Pan for Baking:
- These chocolate coconut bars may be made either a 10″ square pan or a 9″ x 13″ pan. My preference is to use a square pan so the bars may be cut into equal squares.
- To make removal of the dessert easier consider cutting two strips of parchment paper 10″ x 16″ (for the square pan). Butter or spray the bottom and sides of the pan, place the two strips crossing each other so the paper extends beyond the top of the pan.
- After the bars finish setting you simply pull upward on the paper and the bars will easily remove from the pan.
Ingredient tips
- Bring your butter and eggs to room temperature before beginning to make this recipe. Room temperature butter and eggs will incorporate into the other ingredients better.
- Use a high-quality chocolate. Yes, chocolate can be expensive but you only need 12 ounces.
- Chop the chocolate into large chunks – about twice size of a standard chocolate chip. The big chunks of chocolate make this recipe extra special.
- There is no need to toast the coconut before baking. It will have plenty of time in the oven.
Baking the Chocolate Coconut Bars:
- These bars will be baked twice: first with the cookie crust only and second with the coconut/chocolate filling. The crust needs to be partially baked first in order to ensure it is fully baked and the topping does not blend into the crust. Trust me – this extra effort is worth it!
- Cool the bars completely before removing from the pan and slicing. Leftovers – if you have any – may be left at room temperature and covered with foil or plastic wrap for 2 – 3 days.
I hope your family and friends enjoy these bar cookies with chocolate and coconut!
Chocolate Coconut Bars
Equipment
- Hand Mixer or
- 10 Inch Square Pan or
Ingredients
Dough
- 180 Grams all-purpose flour (1 ½ Cups)
- ½ tsp Baking Powder
- 1 tsp Salt
- 175 Grams Butter, room temperature (1 ½ Sticks)
- 50 Grams Granulated Sugar (measure #1) (½ Cup)
Topping
- 266 Grams Light Brown Sugar (1 ¼ Cup)
- 4 Large Eggs, room temperature
- 100 Grams Granulated Sugar (measure #2) (½ Cup)
- 2 Cups Sweetened Shredded Coconut (190 Grams)
- 340 Grams Bittersweet Chocolate, chopped into chunks (12 Ounces)
Instructions
Prepare Pan
- Spray pan with nonstick baking spray and place strips of parchment paper in bottom of pan so the parchment extends over the four pan sides.
Make Cookie Base
- Preheat oven to 350° F
- Sift or whisk together flour, baking powder and salt.
- Place softened butter and granulated sugar (measure #1) in bowl of a stand mixer. Using the paddle attachment begin mixing on medium speed. Continue to mix until the butter and sugar mixture is light and fluffy (approximately 2 – 3 minutes). Note: a hand mixer may also be used
- Add the flour, baking powder and salt mixture. Mix for 20 – 30 seconds.
- Remove the bowl from the mixer and, using a rubber spatula, mix the dough briefly. Note: the dough will be crumbly.
- Pour the dough into the bottom of the prepared pan. Using your hands, lightly press the dough down so it evenly covers the bottom of the pan.
- Bake for 12 minutes.
- Place on a cooling rack, cool for 10 minutes then proceed with making the topping.
Topping
- Place brown sugar in mixing bowl. Begin adding eggs one at a time, mixing with a rubber spatula between each addition.
- Add granulated sugar and coconut to the bowl. Mix until fully incorporated.
- Add chocolate chunks to the bowl. Mix until evenly distributed.
- Pour topping over partially baked cookie dough base.
Bake
- Bake for 22 – 25 minutes. Cool completely before removing from pan.
- Unmold by pulling up on sides of parchment paper and transfer to a cutting board. Remove parchment from bottom of the bar. Cut into desired shapes.
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