• Prep Time: 25 mins
  • Cooking Time: 40 mins
  • Serves: 32 Bars

Chocolate Shortbread with Coconut Topping Bars

  • Recipe Submitted by on

Category: Eggs, Holiday, Desserts, Chocolate

 Ingredients List

  • **** For the Curst ****
  • 1-1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 unsweetened cocoa powder
  • 1 cup butter
  • 1/2 cup miniature semisweet chocolate pieces
  • **** For the Filling ****
  • 2 cups light brown sugar, packed
  • 2/3 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup salted cashews or peanuts
  • milk chocolate, melted (optional
  • **** For the Macaroon Topping ****
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1-1/4 cups sweetened flaked coconut
  • 3 egg whites, lightly beaten
  • 1/2 teaspoon vanilla extract


**** For the Curst ****

1. Preheat oven to 350 degrees.

2. Line a 13x9x2-inch baking pan with foil and spray with non stick cooking spray.

3. In a food processor add the flour, sugar and cocoa.

4. Pulse a couple of times to combine.

5. Add the butter and pulse until the mixture resembles coarse crumbs.

6. Stir in the chocolate pieces.

7. Press mixture evenly into the bottom of the prepared baking pan.

8. Bake about 8 minutes or until set.

**** For the Filling ****

9. In a medium saucepan cook and stir brown sugar and the butter until melted and smooth; cool slightly.

10. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined.

11. Stir in vanilla.

12. Add the flour, baking powder and baking soda.

13. Stir in nuts.

14. Pour batter evenly over crust.

**** For the Macaroon Topping ****

15. In a medium bowl stir together sugar and flour.

16. Add the coconut, eggs and vanilla.

17. Spoon macaroon topping into small mounds on top of batter; carefully spread to edges of the pan.

18. Bake 32 to 34 minutes or until topping is light brown.

19. Cool in pan on a wire rack.

20. If desired, drizzle with melted milk chocolate.

21. Using the edges of the foil, lift uncut bars out of pan.

22. Cut into bars.

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