Coconut Chocolate Chip Bars
Chocolate and coconut is one of my all-time-favorite flavor combinations. When I saw this recipe, it reminded me of a coconuty combination of chocolate chip cookie bars and gooey bars, so I knew I had to try it out.
I really enjoyed the fact that the coconut was present, but not overpowering. I love the texture the flaked coconut gave to these bars. Now I know some people are not fans of coconut. It’s kind of like cilantro. Some people love it, others, not so much.
I took these bars to a friend’s house for a cookout. Luckily no one there was a coconut hater. Or if they were, they didn’t say anything about it. Store these bars in the fridge, but let them come to room temperature a bit before serving them.
One Year Ago: Patriotic Quake Cake
Two Years Ago: White Bean and Avocado Sandwich
Five Years Ago: Inside Out Stuffed Peppers
Coconut Chocolate Chip Bars
Yield: 25 bars
Ingredients:
For the Base
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
1 egg
1 egg yolk
1 teaspoon vanilla
1/2 cup chocolate chips
For the Topping
4 ounces cream cheese, softened
4 tablespoons butter
1 egg
1/4 cup all-purpose flour
1/2 teaspoon vanilla
2 cups powdered sugar
1/2 cup crisp rice cereal
1/2 cup shredded coconut
1/2 cup chocolate chips
Directions:
Heat the oven to 350 F and spray an 8×8-inch baking pan with non-stick spray.
In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the flour, baking powder, baking soda, salt, sugar, butter, egg, egg yolk, and vanilla. Mix until it just forms a cohesive mass then add the chocolate chips and stir until they are evenly distributed. Press this mixture evenly into the prepared pan.
In the same bowl combine the cream cheese, butter, egg, flour, vanilla, and powdered sugar. Mix until very smooth and creamy, then stir in the crisp rice cereal, coconut, and chocolate chips until well mixed.
Spread the cream cheese mixture evenly over the base then bake for 25 to 35 minutes, or until the topping is golden brown all over, puffed, and just set at the edges while the center is still just a little wobbly. Cool completely in the pan then chill for at least two hours. Once chilled run a thin knife around the edges of the bars and turn out of the pan. Cut into squares.
Recipe from Evil Shenanigans
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Those look so good, now we don’t have to wait unitl the GS are selling there cookies again 🙂
Yum! They look delicious and your pictures are great.
I made these a while back and loved them too! It’s nice to be able to make your own any time you want!
Beautiful photos. You did an awesome job on these.
I’m so glad you made these! I noticed these on another blog and had them on my “to make” list. Your pictures may motivate me to make them this weekend!
They look terrific and I’ve never been one to eat girl scout cookies.
~ingrid
Now these look amazing!! Great job!
Ive been wanting to make these – they look crazy tasty!
Thanks for sharing! Yum!
Great job – my hubby’s hoping I will give these a go.
Samoas are my favorite too! I’m totally making some this weekend!!
What a great way to enjoy Samoas when there are no cookies left!
Yum!
These look great!! Although I don’t eat coconut, I’ll have to make them for my hubby and coworkers sometime.
Not sure if you got my email last weekend but I was wondering if you know of any must-visit bakeries or eateries in Boston. We will be vacationing in Boston in a couple weeks. Thanks!!!
Hanaa
Thanks for emailing me, Jen. I emailed you back to the address you gave me. Hopefully that worked :o)