Chocolate Coconut Shortbread Layer Bar

Warm, buttery, soft shortbread cookie, topped with a thick layer of dark chocolate ganache and crunchy toasted coconut: I’m drooling on the keys of my laptop!

There’s nothing quite like the chocolate-coconut combo. Sitting on a layer of the most delicate, butteriest (new word) shortbread ever, there’s a chance you might faint from the party that will occur in your mouth.

Makes: 1 pan of bars (12 bars)

Prep time: 1 hour and 15 minutes (1 hour for cooling time)

Cook time: 30 minutes

Total time: 1 hour and 45 minutes

The Ingredients

1 stick cold unsalted butter

1 cup all-purpose flour

¼ cup, plus 1 tablespoon brown sugar

1 tablespoon ice water

1 egg yolk

1 teaspoon real vanilla extract

½ teaspoon salt

8 ounces bittersweet (~60 percent cacao) chocolate

3 tablespoons heavy cream

¼ cup shredded sweetened coconut

The Steps

Preheat oven to 300 degrees.

For shortbread: In a medium bowl, use a pastry blender to combine butter, flour, brown sugar, ice water, egg yolk, vanilla extract, and salt. Dough should resemble coarse, moist crumbs. Mix with a spoon as well, if ingredients aren’t completely combined.

Grease an 8×8 glass pan with butter. Spoon dough into pan and use hands to evenly press down layer. Bake for 20 minutes, until shortbread is just set, light golden, but still soft. Remove from oven, and set aside until cooled.

For toasted coconut: in a nonstick pan over medium-low heat, toast coconut until golden brown for 5-10 minutes. Toss constantly for even toasting. Remove from pan, and set aside.

For chocolate ganache: microwave chocolate, stirring intermittently (ever 30 seconds), until melted. Add cream and mix in. Microwave for 10 more seconds if necessary.

Pour ganache over cooled shortbread and spread evenly with the back of a spoon. Evenly sprinkle toasted coconut on top of ganache. Let set at room temperature for about an hour. Cut and serve right away or keep sealed with plastic wrap for up to 5 days.

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