Black Bottom Coconut Bars-Can Be Gluten Free

This is the perfect treat to pack in your kids lunches or ship to your college age kids at school. I am going to try a few bar recipes in the upcoming month because they are easier to ship. I also made this one gluten free. You can substitute regular flour if you like.

Size: around 16

For Chocolate
1/2 cup (1 stick unsalted butter), melted
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup gluten free flour(I use Jules)
For Coconut
2 large eggs
3/4 cup sugar
1/2 tsp vanilla
1 cup of gluten free flour(or reg. if you prefer)
1 package sweetened shredded coconut, reserve 1/2 cup for sprinkling


For chocolate base-preheat oven 375. Line a nine inch pan with foil and leave a slight overhang. Spray sides and bottom with canola oil or butter.

Melt butter and pour into bowl. Add sugar and salt. Whisk to combine. Whisk in egg, cocoa and flour until smooth. Spread batter into prepared pan. Bake for 10-15 minutes until sides begin to pull away from pan. Let cool slightly in pan while preparing topping.

For coconut topping-in medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut, reserving a 1/2 cup to sprinkle on top.

Spread evenly over top of chocolate mixture. Sprinkle with coconut.

Bake until golden and toothpick comes out with moist crumbs, around 25 to 30 minutes. Cool completely in pan, peel off foil. Cut into squares and serve.


Read This Before You Go Gluten-Free

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Author: amynidds

Amy loves to help you find the best deals out there or something she thinks you just have to have! Content and Finds Editor


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