Toasted Coconut Bars with Chocolate Drizzle

• 1 cup sweetened shredded coconut
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 6 ounces semi-sweet chocolate, chopped
• 1 tablespoon coconut oil

Steps

1. 1 Preheat oven to 350°F. Toast coconut in a small pan over medium heat until golden, about 3-4 minutes. Set aside.
2. 2 In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
3. 3 Stir in melted butter, egg, and vanilla until a dough forms.
4. 4 Fold in toasted coconut.
5. 5 Press dough into a greased 8-inch square baking dish.
6. 6 Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. 7 Let cool completely on a wire rack.
8. 8 Meanwhile, melt chocolate and coconut oil in a double boiler or microwave.
9. 9 Drizzle melted chocolate over cooled bars.
10. 10 Slice into bars once chocolate has set.

Equipment

• 8-inch square baking dish
• Mixing bowls
• Whisk
• Spatula

Variations

• Swap the semi-sweet chocolate for white chocolate for a tropical twist.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute coconut oil with vegetable oil if needed.

Pairings

• Serve alongside fresh berries for a contrast of textures and flavors.

Nutrition

Tips

• For extra coconut flavor, toast the coconut a day ahead and let it cool completely.
• Chill the bars for 10 minutes before drizzling chocolate for easier slicing.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and let chocolate reset before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an extra treat.
• Pair with a hot cup of coffee or tea.

FAQ