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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! 

Side view of black bottom coconut bar, showing layers

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!
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Overhead view of ingredients for black bottom coconut bars

What You’ll Need

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

For the Crust:

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.
Overhead view of cut black bottom coconut bars

Tips for Success

  • Press the coconut topping into the brownie base. To make this easier, you can moisten your fingers with a bit of water, which will keep them from sticking.
  • Be patient. I recommend waiting a day to eat your black-bottom coconut bars. I tried one right after they cooled and was only moderately impressed. But, I decided to give them another try the next day and was pleasantly surprised to find that they were much, much better.
  • Know the basics. Read over my baking tips for beginners before you get started.


  • 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.
Overhead view of black bottom coconut bars on cutting board

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.

Stack of 3 black bottom coconut bars on plate

More Recipes for Coconut Lovers

Black-Bottom Coconut Bars

Yield 16-24 bars
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

These black-bottom coconut bars feature a wonderfully, gooey, coconut-y mixture on top of a thin brownie crust. So easy to make too!

Side view of black bottom coconut bar on plate, showing layers


For the crust:

  • 1/2 cup (113g) unsalted butter, plus more for the pan
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/4 cup (30g) all-purpose flour

For the topping:

  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 7 ounces (198g - about 2 & 1/3 cups) sweetened, shredded coconut


To make the crust:

  1. Preheat oven to 375°F. Line a 9-inch square baking pan with aluminum foil, leaving an overhang on the sides. Butter the lining.
  2. Using a microwave-safe bowl, melt the butter in microwave. Whisk in the sugar and salt. Next, whisk in the egg, followed by the cocoa powder and flour. Mix until smooth.
  3. Spread evenly in the prepared pan.
  4. Bake for 10-15 minutes. The sides should be beginning to pull away from the sides of the pan. Set aside to cool.

To make the topping:

  1. Whisk the eggs with the sugar and vanilla.
  2. Set aside 1/2 cup of the coconut. Mix in the flour and the remaining coconut.
  3. Drop mounds of the topping onto the chocolate crust. Spread and press into the crust. (Moisten your fingers with a bit of water to make this easier.) Sprinkle the top with the reserved 1/2 cup coconut.
  4. Bake 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
  5. Cool completely in the pan on a wire rack. Then, remove from the pan using the overhanging lining. Peel off the lining and cut into bars.


Store in an airtight container for 3-4 days.

Recipe adapted from Martha Stewart.

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    68 Comments on “Black-Bottom Coconut Bars”

  1. Dang, girl! These look divine. Seems like a perfect flavor combination. And I’m loving the lead photo!

  2. these look good! i made something like this a couple years ago, but the proportion between brownie and coconut was 50-50. i don’t think you can go wrong either way when it comes to coconut and chocolate.

  3. Haha. I’ve had this recipe printed out in my file for like almost a year now… I just haven’t gotten the nerve to try them yet. I LOVE coconut, but from the pic on Marthas website they didn’t look so gooey and yummy as your pics look.

    This recipe is officially moving from the “will maybe make one day” stack. To the “” Yum!

  4. I made these a month or so ago and LOVED them! They taste amazing… and now I want to make them again!

  5. I love anything coconut. These looks very delicious. Perfect with a cup of hot tea…mmmm

  6. Being a mega coconut fan, I probably couldn’t wait too long for one of these beauties.

    All things coconut….mmmm. And you had me at “black-bottomed!”

  7. I just came to your site yesterday while I was looking for a cherry and chocolate chip cookie. Your’s are great. I was looking around your site today and you have some super looking recipes. I happen to be a chocolate, coconut, well almost any nut, lover. And all the brownies, I can’t wait to give them a try. Thanks for sharing.

  8. these would be far superior to german chocolate cake. why, you ask? more coconut shtuff, less cake! lovely work. 🙂

  9. Mmmmm…..These look divine. I love chocolate and coconut together. It’s just the best combination. I can’t wait to make this.

  10. That is gorgeous. As it happens, I love the chocolate coconut combo but even if I didn’t , that would still make me look twice! I might add chopped dried cherries to the coconut too – you know what they say, “Too much of a good thing can be be wonderful” 😀 Beatiful photos!

  11. Remember Hello Dollies? They have a graham cracker crust but this elevates that. And of course, they cut out the fuss of measuring sugar and flour and just go straight to the Eagle Brand. And yes, some chopped pecans and a few Belgian chocolate chips in the last minutes could certainly be a FABULOUS thing.

  12. These look so great! I love coconut and have had it on the brain for the past week!

  13. Those look so yummy. I love coconut and I love chocolate but I like that the chocolate layer on these is really thin so it enhances the coconut but doesn’t overwhelm it.

  14. I also always grab a coconut baking opportunity, as my family are not great coconut fans (I know – weird!) and only rarely feel like eating it. These sticky little bars look delicious – it would be a severe willpower test to wait until the next day to try one!

  15. WOW! thats all i can say! i wish i had a pan sitting next to me right now!!! yummo! thanks for the recipe!

  16. They look delicious! Good to see you updating more often! 🙂

  17. Can I like the screen? Can’t wait to try these. Thanks for posting!

  18. Coconut and brownie?! I’ve never thought to put those together. YUM.

  19. I always like coconut flavored things–it reminds me of some of my tropical vacations–pairing it with chocolate is even better! 🙂

  20. Normally I don’t like coconut flavored things, but this looks supremely good!

  21. Oooh wow these look so good, making me hungry hehe!

  22. These are beautiful, and look so tasty!

  23. Just ran into your website! You give me a new idea of cupcake flavor, I have blackbottom cupcakes! Thank you!

  24. oh man – i love all things coconut and these have my name written all over them. they look amazing!

  25. These look so good! Chocolate + coconut = delish.

  26. That looks divine! I love coconut but somehow the people around me don’t fancy it too much so I’m totally with you on the bake with coconut any chance you get thing. 🙂

  27. It’s like a coconut macaroon bar! Love it.

  28. I made these tonight and showcased them on my blog- YUMMY! great recipe, thanks for sharing!

  29. I love anything with coconut! These bars look great!!

  30. First time on your site. Fantastic photos! Recipes look pretty awesome too! As a matter of fact, I think I went up a pant size just browsing. I made this recipe from Martha Stewart Everyday Food magazine. They were a big success. You just can’t go wrong with chocolate and coconut. Maybe some almonds and you’ve got an Almond Joy! Trick or Treat for grown ups!

  31. I made these in December and would make them again:

    1. Exactly as the recipe is written.

    2. Halving the coconut layer and doubling the brownie layer.

    3. Only using the coconut layer and baking them as the best macaroons ever.

    They were a hit at the party that I made them for.

  32. Iam new to this blog and was inspired with the recipes posted here.Will taste this soon and keep following it.Great share..

  33. Love coconut and chocolate. I will have try this for sure.

  34. this looks delicious! thank you for the useful information!

  35. these coconut bars look yummy!!

  36. These look so good. I’m not much of a coconut fan but these look like something I’m going to have to make. The next time I have enough coconut lovers gathered I’ll be sure to make them!

  37. I’ve been obsessed with coconut lately for some reason–these remind me why!! They look fantastic 🙂

  38. Pingback: I went coco-nuts! « Having My Cake And Sharing It 2

  39. This is a dangerous recipe for me. I love coconut and I love brownies. Mmmm. It’s been added to the must try list.

  40. are u really an amateur? 😛 they look awesome

  41. You have a beautiful blog. I am a newbie to the food blog world and just found your blog. I will let you know when i try some of your recipes.

  42. Okay, I could so make these tonight…well, if I had the ingredients. Gosh they look good!

  43. Totally looks delicious. I’ve got a thing for coconut desserts 🙂 Thanks a lot for the instructions.

  44. <333 Two of my favorite things in one. Coconut and brownies!!! I really wanna try this one out one of these days. btwww im so glad to see you posting again 🙂

  45. Mmmm, chocolate and coconut and excelent together. I’m sure my family would love these!

  46. Wow that second picture is torture! How hard would it be to stick some toasted marsh mellows on the bottom. Love the toasted coconut on the top.

  47. These look so fluffy! can’t wait to make them

  48. My bf LOVE peanut butter, this will make an excellent treat for him. Thanks!! love your blog

  49. These look really gooey and delcious–I’m a sucker for coconut and chocolate!

  50. Your coconut bars look really yummy. Thanks for sharing. I’ll try this out too. I love the picture.

  51. love this coconut to cake ratio here….so sold on this one

  52. Thanks for the great recipe. I also love coconut and will try it at once!

  53. Coconut is great in so many different ways! Very pretty bars!

  54. Wow, those are beautiful. Toasted coconut is my obsession now, so I’m definitely trying this!


  55. wow these look amazing, I cant wait to try them…I love anything coconut:)

  56. wow that looks amazing, can’t wait to try it…I love anything coconut:)

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  58. My mother used to make these. If you like coconut (which I do!) they’re absolutely delicious. Love your photo too 🙂

  59. I tried this recipe myself and it didn’t work out for me. They were really dry. But, I’m inspired to try it again!

  60. Pingback: chocococo « my sweetest day

  61. Wonder why they would be better the next day? Would imagine that they might be denser & hence more chewy once cooled down.. At any rate, they look amazing though and as a coconut lover I am definitely tempted.

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  63. Pingback: Coconut & Chocolate Fudge Bars Recipe

  64. ymmy, let me finish my exam , definitely i will make , i love coconut

  65. These were so yummy!! Perfect blend of chocolate and coconut chewiness!!I only baked the base for 10 minutes and the top for 20. Just right.

  66. I noticed the ingredient sugar is listed twice in the directions:
    “Whisk in sugar and salt. Whisk in egg, then sugar and flour. ”

    I assume cocoa was supposed to replace one of these….could you clarify?

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