Toasted coconut chocolate chip bars

October 11, 2010 § Leave a comment

These treats normally go by any number of other names, but, I have to say, I’m not a big fan of any of those other names.  I much prefer the more descriptive but boring: toasted coconut chocolate chip bar.  The main inspiration I had for these bars was to use up some pantry ingredients (namely, coconut and chocolate chips).  Not much of an inspiration, I know, but you can’t taste that in the final product.  They turned out moist, chewy and delicious!  I adapted the recipe from Baking Illustrated.  Here’s what I used:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 tblsp unsalted butter, melted and cooled
  • 1 1/2 cups (10 1/2 oz) packed light brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 1/2 cups unsweetened coconut flakes

1. Preheat oven to 350 degrees.

2. Spread the coconut on a rimmed baking sheet and bake for 5-7 minutes.  Mix coconut 2-3 times during baking to toast it evenly.  It should be light brown.  Set aside and let cool.

3. Line a 13 x 9 inch baking dish with parchment paper and spray with nonstick cooking spray, if desired.

4. In a medium bowl, mix together the flour, baking powder and salt.  Set aside.

5. In another medium bowl, mix the melted butter and brown sugar.  Mix in the eggs and vanilla.

6. With a rubber spatula, fold the dry ingredients into the wet ingredients.  Fold until all ingredients are just mixed, but don’t overmix!

7. Add the chocolate chips and toasted coconut and fold into the mixture.

8.  Pour the mixture into the prepared baking dish and smooth slightly on top using a rubber spatula.

9. Bake at 350 degrees for 22-25 minutes, until the top is shiny and crackly.

10. Let cool on cooling rack and cut into bars before serving.

Notes on these bars: These bars were not exactly what I expected out of the oven.  For some reason, I imagined them to be a little bit more cakey, and less dense.  But, I’m glad I imagined wrong.  I think the density was actually perfect, and lead to a very moist and perfectly chewy bar.  These were really great right out of the oven (I kept cutting off bigger and bigger pieces before they had even cooled!), but they also kept very well in an airtight contained for almost a week!  There is really only one small change I might consider next time:  add more coconut.  I love coconut, so I could always have more, but I think the flavor here was a bit too subtle.  Maybe 2 cups of coconut would have worked just a bit better?  I’ll let you know how it turns out next time.

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