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Chocolate and Coconut Bars

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.

Looking for more brownies and bars recipes? Click here >>

Chocolate and Coconut Bars

Photo: Efrat Lichtenstadt



5 from 1 vote
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Chocolate and Coconut Bars

Servings 20 cm square pan
Author Natalie

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:

  1. Preheat oven to 175c degrees and grease the pan.
  2. In a food processor with a steel blade blend flour, butter, sugar powder, salt and vanilla until crumbly.
  3. 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.
  4. Flatten the dough on the bottom of the pan in a thin layer.
  5. Bake for 10-15 minutes or until dough in a completely golden.

Coconut filling:

  1. 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.
  2. Add egg, flour and milk and continue to blend only until a thick cream forms.
  3. Spread the cream over the baked crust in a thin layer with a spatula.
  4. Bake for 10-15 minutes or until the cream is golden but the center is still a little soft.
  5. Cool completely before covering with chocolate ganache.

Chocolate ganache:

  1. 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.
  2. Pour the chocolate ganache on top of the cream.
  3. Cool completely in the refrigerator for 3-4 hours.
  4. 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.
Chocolate and Coconut Bars

Photo: Efrat Lichtenstadt

Chocolate and Coconut Bars

Photo: Efrat Lichtenstadt

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