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Toasted Coconut Chocolate Bars. Buttery shortbread cookies layered with candy, calmly toasted coconut in a maple caramel sauce. Every coconut bar is roofed in darkish chocolate and topped with sea salt. These easy bars are candy, salty, nutty, further chocolatey, and so DELICIOUS!
You recognize these Samoas Lady Scout cookies everybody loves? These are very comparable however within the type of a bar.
My authentic concept for this recipe was extra of a toasted coconut bar coated in chocolate with no cookie crust. However in testing, I spotted I wanted some type of base for the coconut to take a seat on. That’s after I entertained the concept of including a cookie layer.
It took a little bit of testing, however these lastly got here out good. They changed into one thing like Samoa cookie bars! The shortbread crust is salty and buttery, the coconut layer is completely candy, and the chocolate holds them collectively whereas making them that rather more scrumptious.
These are the small print
Step 1: make the shortbread crust
This cookie is easy. I needed to make sure it could maintain properly, so I used an egg yolk to assist bind all the pieces.
Beat collectively butter with flour, maple syrup, one egg, and vanilla. The combo will appear crumbly, however as soon as packed right into a sq. pan and baked, it’ll bake up properly.
Step 2: the coconut caramel
This layer is a very powerful. A mixture of calmly toasted coconut, maple, cream, vanilla, and sea salt.
Begin by boiling the maple syrup with coconut cream or heavy cream. You might want to create a caramel sauce to bind the coconut collectively. Take away from the warmth and add the vanilla and sea salt. Then, stir in calmly toasted shredded coconut.
This combine ought to be sticky.
Step 3: layer the coconut
Subsequent, unfold the coconut caramel combination over the shortbread cookies. Pack the caramel onto the bars tightly, and place the pan within the freezer. It’s necessary that the bars are virtually frozen when chopping. The chilled bar will likely be best to chop.
Don’t stress if the coconut is falling off as you chop into bars, it will occur. Merely press the coconut again collectively. It may be just a little messy, however don’t stress about making every minimize excellent.
When you may have the bars minimize, freeze them yet another time. This final freeze will make them a lot simpler to dip into the chocolate. I do know it’s just a little annoying to have to relax the bars twice, however the time within the freezer is required.
Step 4: dip/dunk/drizzle in chocolate
Lastly, the chocolate!
Soften your favourite bar of chocolate, usually I exploit 72% darkish chocolate. Take every frozen bar and dip it by means of the melted chocolate, tossing to coat every bar totally. Let the chocolate arrange for a couple of minutes, then high every bar with flaky sea salt.
The ocean salt on high creates a splendidly salty steadiness to the candy coconut and chocolate. It’s scrumptious!
Be certain to retailer these bars within the fridge to stop the chocolate from melting.
In search of different winter dessert recipes? Listed below are my favorites:
Chocolate Dipped Sesame Oatmeal Bars
5 Ingredient Chocolate Dipped Peanut Butter Cookies
More healthy Do-it-yourself Nutter Butter Cookies
Wholesome…ish Do-it-yourself Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Salted Tahini Oatmeal Chocolate Chip Cookies
Lastly, for those who make these Toasted Coconut Chocolate Bars, make sure you depart a remark and/or give this recipe a score! Above all, I really like to listen to from you guys and all the time do my greatest to answer every remark. And, in fact, for those who do make this recipe, don’t overlook to tag me on Instagram! Wanting by means of the pictures of recipes you all have made is my favourite!
Toasted Coconut Chocolate Bars
Servings: 12 bars
Energy Per Serving: 523 kcal
Dietary data is simply an estimate. The accuracy of the dietary data for any recipe on this web site shouldn’t be assured.
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1. Line an 8×8 inch sq. baking dish with parchment paper. 2. In a bowl, beat collectively the butter, flour, brown sugar, egg yolk, and a couple of teaspoons vanilla. This combine could appear dry however ought to pack properly. Press evenly into the ready baking dish. Bake 20 minutes till calmly golden. Let cool.3. In the meantime, in a medium pot, mix the maple syrup and coconut cream/heavy cream. Carry to a boil over excessive warmth. Boil for 5-8 minutes or till thickened to a caramel-like sauce. Take away from the warmth and stir in 1 tablespoon vanilla and a pinch of salt. Stir within the coconut. Unfold the combination over the shortbread cookie, packing it tightly in. Freeze till agency, half-hour. 4. Lower into 12 to 16 bars. If the coconut falls misplaced, merely press the bar again collectively. Freeze for an additional half-hour.5. Cowl/dip every bar in chocolate and sprinkle with salt (if desired). Freeze for 10 minutes to set the chocolate. Eat instantly or retailer within the fridge.
