After taking the month of August off, I was excited to have another cookie of the month! September’s Cookie Carnival recipe again comes from Martha Stewart. You can find a copy of the recipe here. This is another recipe that I probably wouldn’t have picked out on my own, so the group is doing it’s job to get me to try new recipes!
I didn’t encounter any problems with these bars. In fact, I put them together while studying one night. The “black bottom” part is basically a simple brownie reicpe with a coconut macaroonish topping. They go together quite well! My husband would attain to this as we probably ate half the pan the first night. They kept well for several days, but I would have to say that I enjoyed them most still warm out of the oven! Do make sure to check on them through the baking time. Mine were definately done baking at the 25 minute time (when baking the bars with the coconut topping), but as I’ve said before, I’m fairly sure the apartment oven cooks a little on the warm side! Enjoy!
Black Bottom Coconut Bars – from Martha Stewart
1/2 c. unsalted butter
1/2 c. sugar
1/4 tsp. salt (I omitted this since I had salted butter)
1 large egg
1/4 c. unsweetened cocoa powder
1/4 c. all-purpose flour
For coconut topping:
2 large eggs
3/4 c. sugar
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 pkg (8 oz) sweetend, shredded coconut (1/2 c. reserved for sprinkling)
Preheat oven to 375 degrees. Line a 9-inch baking pan with aluminum foil, leaving a slight overhang. Spray bottom and sides of aluminum foil in the pan with non-stick spray.
For the chocolate base, place butter in a microwave-safe bowl and 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 until sides just begin to pull away from edges of the pan, 10-15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
For coconut topping, whisk eggs with sugar and vanilla in a medium bowl. Gently mix in flour and coconut (except 1/2 c. reserved for topping). Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with 1/2 c. reserved coconut. Bake until golden and a toothpick inserted in the center comes out with moist crumbs attached, 25-30 minutes. Cool completely in pan. Lift from pan using foil overhangs, peel off foil, and cut into 24 bars. Store in an airtight container 3-4 days.