Black-Bottom Coconut Bars

Coconut and chocolate are a perfect combination in these Black-Bottom Coconut Bars.

I found this recipe when I was searching for something to make for a friend’s birthday treat. Luckily for me, that just happened to be a friend who loves coconut. I don’t get many chances to bake with coconut, so I take every opportunity I get.

These bars feature a wonderfully, gooey, coconut-y mixture on top of a thin brownie. You know I’m not going to stray too far from chocolate. 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.

Black-Bottom Coconut Bars feature a wonderfully, gooey, coconut-y mixture on top of a thin brownie. - Bake or Break

The only thing I might change about these would be to add some pecans to the top. I think sprinkling some coarsely chopped pecans on top for the last 10 minutes or so of baking could be interesting. These would become very much like bite-sized German chocolate cakes.

If you can exercise some patience, I recommend waiting a day to eat these. 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. For all you coconut fans, waiting a day to eat them would certainly be a test of your will-power. And it will be worth every minute.

Black-Bottom Coconut Bars

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 16-24 bars

Black-Bottom Coconut Bars


    For the crust:
  • 1/2 cup unsalted butter, plus more more pan
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • For the topping:
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 7 ounces sweetened, shredded coconut – reserve 1/2 cup for sprinkling on top


To make the crust:

Preheat oven to 375Β°. Line a 9-inch square baking pan with aluminum foil, leaving an overhang. Butter bottom and sides of foil.

Using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa powder and flour. Mix until smooth. Spread evenly in prepared pan.

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:

Whisk eggs with sugar and vanilla. Mix in flour and coconut.

Drop mounds of topping onto chocolate base. Spread and press into base with moistened fingers. Sprinkle with 1/2 cup coconut.

Bake 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely in pan. Then, remove from pan using aluminum foil overhang. Peel off foil and cut into bars.


Store in an airtight container for 3-4 days.

Recipe adapted from Martha Stewart.