Shelly's Recipe

Coconut Bars with Chocolate Shortbread Crust

Category: Bars

For the crust:
3/4 cup all-purpose flour
1/3 cup packed brown sugar (light or dark)
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces

For the topping:
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 & 1/2 cups sweetened flaked coconut, divided

To make the crust:

Preheat oven to 350. Grease an 8-inch square baking pan.

Whisk together flour, brown sugar, cocoa powder, and salt in a medium bowl. Add butter, and mix with a pastry blender or fork until combined. Dough will be crumbly but should hold together when pinched.

Press dough into bottom of prepared pan. Bake 10 minutes. Allow to cool slightly.

To make the topping:

Place eggs in a large bowl and beat lightly. Add sugar and vanilla, and mix well. Mix in flour until combined. Stir in 1 cup coconut.

Pour topping over partially baked crust and spread evenly. Sprinkle remaining 1/2 cup coconut over filling.

Bake 30-35 minutes, or until topping has set and coconut is lightly toasted. Cool in pan before cutting into bars.