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.

Coconut Chocolate Chip Bars

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.

Coconut Chocolate Chip Bars

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.

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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

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14 Responses to “12 Days of Cookies – Chocolate Peppermint Meringue Kisses”

  1. #
    1
    Katie — December 22, 2008 at 7:13 pm

    These are absolutely GORGEOUS! I’ve never seen a treat so perfect! So impressed!!

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    2
    Joelen — December 22, 2008 at 8:38 pm

    Beautiful job! I love the addition of chocolate and peppermint on the bottom for additional texture!

  3. #
    3
    Amy Kingman — December 22, 2008 at 8:38 pm

    Oh my goodness those are so pretty!

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    4
    ~Amber~ — December 23, 2008 at 1:33 am

    OMG these are adorable!! Great job.

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    5
    Tiffany and Ganesh — December 23, 2008 at 1:52 am

    wow, these are so pretty and look delish!

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    6
    Scott W. — December 23, 2008 at 2:36 am

    how great are these! you can’t buy something that looks so nice.

  7. #
    7
    Jen — December 23, 2008 at 2:50 am

    Thanks everyone. I’m pretty happy with how they turned out. Everyone loved them.

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    8
    Hallie Fae — December 23, 2008 at 3:30 pm

    Wow, I’m impressed. Those look great. What did you do with over 100 meringues?? 🙂

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    9
    Jen — December 23, 2008 at 7:01 pm

    Hallie – I took half to a holiday potluck and the other have came to my in-laws with us for Christmas. They’re going on the cookie tray. The good thing is they keep well and go fast! And Hubby loves them so I have a hard time keeping his hand out of the bag of these guys.

  10. #
    10
    Steph — December 30, 2008 at 11:39 pm

    These are beautiful!

  11. #
    11
    Ali — November 15, 2009 at 4:21 pm

    Hi, these look great and I want to try them as gifts this year. Thanks! One question, how do you “paint” the red coloring into the bag?

  12. #
    12
    Jen — November 15, 2009 at 9:45 pm

    Ali,

    Using a small paint brush, I dipped it into the food coloring and painted stripes on the inside of the pastry bag prior to filling it with the meringue.

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    13
    cindy6174 — January 3, 2010 at 10:11 pm

    These as well as your Raspberry Meringue Cookies look wonderful. I wish I had come upon these before the holidays as they would have made a great addition to my cookie plate!

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    14
    Cornelius the Pig — December 22, 2010 at 6:03 am

    i realize these were posted 2 years ago… but i just found them and they look wonderful! so pretty!

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