Coconut and chocolate are definitely a match made in heaven. Both of these ingredients combine just perfectly, and personally I like to make homemade treats with them quite often.
These chocolate and coconut bars are so easy to make. They are made of a buttery golden crust topped with coconut filling, all covered in chocolate ganache. I cut them into symmetrical squares and they are just a delicious treat that is irresistible.
If you like chocolate and coconut together – you just have to try these bars. I’m sure you’re going to love them too.
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Photo: Efrat Lichtenstadt
Chocolate and Coconut Bars
Servings 20 cm square pan
Ingredients
For the crust:
- 150 grams all-purpose flour
- 100 grams cold butter cut into cubes
- 40 grams sugar powder
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1 large egg
- 1-2 tbsp. cold milk if necessary
For coconut filling:
- 100 grams shredded coconut
- 100 grams cold butter cut into cubes
- 50 grams sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 large egg
- 1 tbsp. all-purpose flour
- 2 tbsp. milk
For chocolate ganache:
- 150 grams dark chocolate
- 125 ml. heavy cream
- Coconut chips for decoration
Instructions
Crust:
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Preheat oven to 175c degrees and grease the pan.
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In a food processor with a steel blade blend flour, butter, sugar powder, salt and vanilla until crumbly.
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Add egg and continue to blend only until large chunks of dough form. If the dough is not united, gradually add 1-2 tablespoons of milk.
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Flatten the dough on the bottom of the pan in a thin layer.
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Bake for 10-15 minutes or until dough in a completely golden.
Coconut filling:
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In a food processor with a steel blade (no need to wash after preparing the dough), blend coconut, butter, sugar, salt and vanilla and into a crumbly mixture.
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Add egg, flour and milk and continue to blend only until a thick cream forms.
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Spread the cream over the baked crust in a thin layer with a spatula.
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Bake for 10-15 minutes or until the cream is golden but the center is still a little soft.
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Cool completely before covering with chocolate ganache.
Chocolate ganache:
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Chop the chocolate and put in a bowl. Add cream and melt in the microwave or over double-boiler. Mix well until a uniform and shiny chocolate ganache form.
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Pour the chocolate ganache on top of the cream.
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Cool completely in the refrigerator for 3-4 hours.
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Cut into square and garnish with coconut chips.
Recipe Notes
- Keep the squares in a sealed box in the refrigerator up to a week.
- It can also be frozen for up to a month. Serve at room temperature.
Photo: Efrat Lichtenstadt
Photo: Efrat Lichtenstadt