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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, additional chocolatey, and so DELICIOUS!
You already know these Samoas Woman 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 noticed I wanted some type of base for the coconut to sit down on. That’s once I entertained the concept of including a cookie layer.
It took a little bit of testing, however these lastly got here out good. They was 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 wished to make certain it will 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 combination will appear crumbly, however as soon as packed right into a sq. pan and baked, it should 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. It’s good 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 can be best to chop.
Don’t stress if the coconut is falling off as you chop into bars, this can occur. Merely press the coconut again collectively. It may be somewhat messy, however don’t stress about making every reduce good.
When you might have the bars reduce, freeze them yet one more time. This final freeze will make them a lot simpler to dip into the chocolate. I do know it’s somewhat 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, sometimes 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 prime every bar with flaky sea salt.
The ocean salt on prime creates a splendidly salty stability to the candy coconut and chocolate. It’s scrumptious!
Be sure to retailer these bars within the fridge to forestall 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 Selfmade Nutter Butter Cookies
Wholesome…ish Selfmade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Salted Tahini Oatmeal Chocolate Chip Cookies
Lastly, if you happen to make these Toasted Coconut Chocolate Bars, make sure you go away a remark and/or give this recipe a ranking! Above all, I like to listen to from you guys and all the time do my finest to answer each remark. And, in fact, if you happen to do make this recipe, don’t overlook to tag me on Instagram! Wanting by means of the photographs 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 website will not 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 pair 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. Reduce 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 straight away or retailer within the fridge.
