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Last time this happeened I knew I had a smidge of cocoa powder and a bag of unsweetened coconut that I could use to smother that voice. So I did. And I've kept smothering it as we've nibble on these black-bottomed coconut bars throughout the weekend and into this week.
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Black-Bottomed Coconut Bars
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For the base
1/2 cup unsalted butter
1/2 cup sugar
1/4 teaspoon salt
1 large gg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour, spooned and leveled
For the coconut topping
2 large eggs
3/4 cup sugar
1/2 teaspoon coconut extract
1 cup all-purpose flour, spooned and levels
7 ounces shredded coconut (1/2 cup reserved)
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Preheat the oven to 375 degrees. Line a 9-inch square pan with aluminum foil. Butter the sides and bottom of the foil.
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Melt the butter in the microwave. Combine in a medium-sized bowl with sugar and salt. Add the egg, and then the cocoa and flour, stirring until smooth. Spread the batter in the prepared pan. Bake until the side begin to pull away from the edges, about 10 minutes. Make sure not to overbake! Remove from the oven and let it cool while you make the coconut batter.
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For the coconut batter, combine the eggs with the sugar and coconut extract in a medium bowl. Gently mix in the flour and coconut, reserving 1/2 cup of the coconut for sprinkling. Drop mounds of the mixture over the chocolate base. It's thick, so spread and pat it down gently and evenly with moistened fingers. Sprinkle with the reserved coconut.
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Bake for 25 to 30 minutes, until it's golden. Let it cool completely. Lift the bars from the pan, peel off the foil, and cut into 16 bars.
