Coconut Chocolate Bars

Serving 32 people

65 min


  • baking powder 1 teaspoon baking powder
  • baking soda 1/4 teaspoon baking soda
  • butter 1 cup butter
  • salted cashews 1 cup salted cashews or peanuts
  • egg whites 3 egg whites, lightly beaten
  • eggs 2 eggs
  • flour 2 cups all-purpose flour
  • granulated sugar 2/3 cup granulated sugar
  • light brown sugar 2 cups light brown sugar, packed
  • milk chocolate milk chocolate, melted (optional
  • semisweet chocolate 1/2 cup miniature semisweet chocolate pieces
  • sweetened coconut 1-1/4 cups sweetened flaked coconut
  • unsweetened cocoa powder 1/2 unsweetened cocoa powder
  • vanilla extract 2 teaspoons vanilla extract
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How to make it

  1. Preheat oven to 350 degrees.Line a 13x9x2-inch baking pan with foil and spray with non stick cooking spray.In a food processor add the flour, sugar and cocoa. Pulse a couple of times to combine.
  2. Add the butter and pulse until the mixture resembles coarse crumbs.Stir in the chocolate pieces.Press mixture evenly into the bottom of the prepared baking pan.
  3. Bake about 8 minutes or until set.In a medium saucepan cook and stir brown sugar and the butter until melted and smooth; cool slightly.
  4. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined.Stir in vanilla.
  5. Add the flour, baking powder and baking soda.Stir in nuts.
  6. Pour batter evenly over crust.In a medium bowl stir together sugar and flour.
  7. Add the coconut, eggs and vanilla.Spoon macaroon topping into small mounds on top of batter; carefully spread to edges of the pan.
  8. Bake 32 to 34 minutes or until topping is light brown.Cool in pan on a wire rack.If desired, drizzle with melted milk chocolate.Using the edges of the foil, lift uncut bars out of pan.
  9. Cut into bars.