Some flavors were meant for each other. Like two perfect soul mates, these flavors compliment each other, elevate each other, and generally remind you of falling in love. Peanut butter and jelly are a match made in heaven. Wine and cheese are two birds of a feather. Brussels sprouts and bacon are without a doubt head over heels for each other.
Some foods work well with multiple partners. Chocolate, for one, is a bit of a town bicycle. However, there is no denying one of it's top life partners is coconut.
Last week, I decided to whip up a dessert to have on hand Friday night when we had our first DC visitor, Emily from A Cambridge Story. It needed to be something easy, delicious, and a dish I could make a day ahead of time. Martha Stewart comes in handy again with these perfectly paired chocolate coconut bars. Easy? Yep. Delicious? Yep. Still tasty the next day? Definitely.
Black Bottom Coconut Bars (from the lovely Martha Stewart)
For Chocolate Base
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour (spooned and leveled)
For Coconut Topping
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 package sweetened shredded coconut (7oz), 1/2 cup reserved for sprinkling
Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang. I did this by tearing off a piece of foil just a bit larger than my baking dish and removing the corners, using the baking dish upside down to measure
The flip the baking dish over and fit the foil inside. Butter or spray the sides of the foiled pan with Pam with Flour.
Place butter in a large microwave-safe bowl and heat for about 1minute in microwave to melt. 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, about 10 minutes. Be careful not to overbake. Let cool slightly while preparing coconut topping, but keep the oven on for topping.
In a medium bowl, whisk eggs with sugar and vanilla.
Add all but 1/2 cup of your flour and coconut to the mixture.
Switch to a wooden spoon and 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, about 25 to 30 minutes. Cool completely in pan.
Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.