Black-Bottom Coconut Bars

Total Time
Prep 15 mins
Cook 45 mins

Team up two familiar treats—a rich chocolate brownie and a chewy coconut macaroon—and indulge in a decadent sweet.

Ingredients Nutrition


  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ cup coconut.
  6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan.
  7. Lift cake from pan, peel off foil, and cut into 16 bars. Store in an airtight container 3 to 4 days.


Most Helpful

I think I overcooked mine. It has a great flavor though! Very easy recipe/

Yourrose99 February 10, 2010

These are decadent! Very easy and very delicious. I will make these again. Thanks for sharing.

Lainey6605 August 26, 2008

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