Best 3 Black Bottom Coconut Bars Recipes
Indulge your sweet cravings with the divine Black Bottom Coconut Bars, a delightful treat that combines the richness of chocolate and the tropical allure of coconut. These heavenly bars feature a decadent chocolate layer beneath a dreamy coconut filling, topped with a crisp and golden crust. With their irresistible combination of flavors and textures, these Black Bottom Coconut Bars are sure to be a hit at any gathering or as a special treat for yourself. So, let's delve into the culinary adventure and explore the secrets to crafting these delectable bars.
Here are our top 3 tried and tested recipes!
BLACK-BOTTOM COCONUT BARS
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24
Number Of Ingredients 11
Steps:
- 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 overbake). 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.
BLACK-BOTTOM COCONUT BARS
Team up two familiar treats-a rich chocolate brownie and a chewy coconut macaroon-and indulge in a decadent sweet.
Provided by KelBel
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- For chocolate base: Preheat oven to 375°. 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 overbake). 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 ½ cup reserved for sprinkling).
- Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ 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 16 bars. Store in an airtight container 3 to 4 days.
Nutrition Facts : Calories 226.3, Fat 11.4, SaturatedFat 8, Cholesterol 54.9, Sodium 83.2, Carbohydrate 29.8, Fiber 1.3, Sugar 21.1, Protein 2.9
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your coconut bars. Use fresh, unsweetened coconut, real butter, and pure vanilla extract.
- Don't Overmix the Batter: Overmixing the batter can result in tough, dense coconut bars. Mix the batter just until the ingredients are combined.
- Bake the Bars Until They Are Just Set: The coconut bars are done baking when a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the Bars Cool Completely: Before you cut and serve the coconut bars, let them cool completely. This will help them set and firm up.
- Store the Bars Properly: Store the coconut bars in an airtight container at room temperature for up to 3 days. You can also freeze the bars for up to 2 months.
Conclusion:
Black bottom coconut bars are a delicious and easy-to-make dessert that is perfect for any occasion. With their rich chocolatey crust, creamy coconut filling, and sweet meringue topping, these bars are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert to make, give black bottom coconut bars a try. You won't be disappointed!
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