Black-Bottom Coconut Bars

Black-bottom coconut bars pair a gooey coconut topping with a rich brownie base for a treat that will please coconut lovers and chocolate lovers alike! 

Black-bottom coconut bars feature a wonderfully gooey, coconut-y mixture on top of a thin brownie. That little bit of chocolate is just the right amount for the topping. These are gooey, sticky little bars, but they’re worth the mess!

Why You’ll Love This Black-Bottom Coconut Bars Recipe

• Balanced flavors. The chocolate and coconut play off each other beautifully, with neither one overwhelming the other. It’s a perfect combination for those who love both flavors. (So are these coconut bars with chocolate shortbread crust!)
• Quick and easy. This recipe is fairly simple to make, yet it yields impressive results. Plus, most of the ingredients you’ll need are kitchen staples.
• Portable. These bars are perfect to take on the go, making them great for potlucks, picnics, and other gatherings. They’re an excellent hand-held treat, too—no forks and plates needed!

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Crust:

• Unsalted butter – You’ll need some for the black-bottom coconut bar crust mixture and a little bit more to grease the pan. Learn more: Unsalted or Salted Butter: Which is Better for Baking?
• Granulated sugar
• Salt
• Egg
• Unsweetened cocoa powder – You can use natural cocoa powder for a more classic brownie flavor, or Dutch process cocoa for more depth. Learn more: Types of Chocolate: A Home Baker’s Guide
• All-purpose flour – Here’s how to measure flour for baking.

For the Topping:

• Eggs – These help bind the gooey coconut topping together.
• Granulated sugar
• Vanilla extract – Use homemade vanilla extract or store-bought.
• All-purpose flour
• Sweetened, shredded coconut – Be sure to use shredded, not flaked, to achieve the right texture.

Is Shredded Coconut the Same as Desiccated Coconut?

Shredded coconut and desiccated coconut differ in both texture and moisture content. Shredded coconut is usually more moist and has a more coarse texture, resembling thin strips or shreds which is ideal for recipes like these black-bottom coconut bars, where a chewy, distinct coconut texture is desired. Desiccated coconut is finer and drier, as it is fully dehydrated. 

How to Make Black-Bottom Coconut Bars

• Prepare. Preheat your oven to 375°F, then line a 9-inch square baking pan with aluminum foil, leaving an overhang on the sides. Grease the lining with butter.
• Make the brownie batter. Melt the butter in the microwave inside a microwave-safe mixing bowl. Whisk in the sugar and salt, followed by the egg, then the cocoa powder and flour.
• Bake. Spread the brownie batter into the prepared pan and bake for 10-15 minutes, or until the edges begin pulling away from the sides of the pan. Set aside to cool.

• Make the coconut topping. Whisk the eggs with the sugar and vanilla. Reserve 1/2 cup of coconut, then whisk the rest into the egg mixture with the flour.
• Assemble. Drop mounds of the coconut mixture onto the chocolate base. Spread it evenly, then press it gently so it sticks. Sprinkle the reserved coconut over the top.
• Bake again. Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
• Cool and let. Let the black-bottom coconut bars cool completely in the pan on a wire rack. Then, lift them from the pan using the foil overhang. Peel off the lining and cut into bars.

Variations

• Make them nutty. Sprinkle some coarsely chopped pecans over the top during the last 10 minutes of baking for German chocolate cake in bar form.
• Add a chocolate drizzle. Take these black-bottom coconut bars to the next level by drizzling melted chocolate over the top of the cooled bars.
• Or add chocolate chips. Mini chocolate chips can also be sprinkled over the tops before baking for a little extra decadence.

How to Store

Store your black-bottom coconut bars in an airtight container for 3-4 days. If you need to stack them, place parchment or wax paper between each layer.

Can I Freeze This Recipe?

You can freeze black-bottom coconut bars for up to 3 months. To freeze, first allow the bars to cool completely. Then, wrap them individually in plastic wrap and place them in a freezer bag or an airtight container. Thaw the bars at room temperature before serving.

More Recipes for Coconut Lovers

• Coconut Sheet Cake
• Coconut Macaroons
• Brown Butter Coconut Pecan Muffins
• Coconut Cashew Toffee Cookies
• Chocolate Chip Coconut Pecan Pie

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