September's Cookie Carnival: Black Bottom Coconut Bars

From Mommy I'm Hungry

We took a break from our monthly Cookie Carnival cookies, but are back now to talk about these yummies! Martha's Black-Bottom Coconut Bars!

I have to admit that during our break, I was trying to come up with an idea I thought was my own, to make an almond joy sort of brownie. Well I searched and searched for something that would resemble their coconut goodness but couldn't find anything, and wondered if how I wanted to make them would even turn out. That idea soon fizzled away, then I got the email for these guys!

These are sort of what I was looking for, so I was really excited to get these made. Like the next day!

FOR CHOCOLATE BASE
1/2 cup (1 stick) unsalted butter, 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)

FOR 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

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 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 pan, 10 to 15 minutes (do not over bake). 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 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.



From Mommy I'm Hungry

You first make a brownie layer, bake it for a little bit, then top it with a coconut macaroon layer and finish baking. I loved the brownie layer even if it was a thin layer, and the macaroon layer was really great too. It was nice and chewy like you'd expect from a coconut macaroon cookie.

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From Mommy I'm Hungry

enjoy,