Ingredients for Black Bottom Coconut Bars
- 1/2 cup Unsalted Butter, melted
- 1 1/4 cups white Sugar
- 1/4 teaspoon Salt
- 1 Egg
- 1/4 cup Unsweetened Cocoa Powder
- 3/4 cup All Purpose Flour
- 2 Eggs, beaten
- 1 teaspoon Vanilla Extract
- 2 cups Sweetened Flaked Coconut
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How to Make Black Bottom Coconut Bars
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- **Chocolate Base:** In a microwave-safe bowl, melt butter. Stir in sugar and salt until combined.
- Whisk in egg until well blended. Gradually add cocoa powder and flour, mixing until smooth.
- Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until edges are set.
- Let cool slightly while preparing the coconut topping.
- **Coconut Topping:** In a separate bowl, whisk together eggs, sugar, and vanilla extract.
- Gently fold in flour and 1 1/2 cups of shredded coconut.
- Drop spoonfuls of the coconut mixture evenly over the cooled chocolate base.
- Spread the coconut topping gently with moistened fingers.
- Sprinkle with the reserved 1/2 cup of coconut.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out with moist crumbs attached.
- Let cool completely in the pan before cutting into 16 bars.
- Store in an airtight container at room temperature for up to 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
84g
Fat
39g
Carbs
9g
