Imagine a dessert that combines the rich, buttery crunch of shortbread with the tropical sweetness of coconut and a luxurious chocolate topping. These Chocolate Coconut Shortbread Bars are not just a treat; they're a culinary adventure that will transport your taste buds to a world of pure indulgence. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver a mouthwatering experience that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture is smooth and pale.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until just combined, being careful not to overmix.
- Fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the dough.
- Press the shortbread dough evenly into the prepared baking pan, creating a smooth and compact layer. Use the back of a spoon or a spatula to help create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until the edges are light golden brown and the top is set.
- Remove from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot shortbread base.
- Let the chocolate chips sit for 2-3 minutes to melt, then use an offset spatula or the back of a spoon to spread the melted chocolate in an even layer.
- Allow the bars to cool completely at room temperature, then refrigerate for 15-20 minutes to help the chocolate set.
- Using the overhanging parchment paper, lift the entire shortbread out of the pan and place on a cutting board.
- Cut into 12 equal bars using a sharp knife, wiping the knife clean between cuts for neat edges.
- Store the bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
Tips
- Ensure your butter is softened but not melted for the perfect shortbread texture.
- Use an electric mixer to cream butter and sugar thoroughly - this creates a light, fluffy base.
- Don't overmix the flour - this can lead to tough, dense shortbread.
- For even chocolate melting, sprinkle chips immediately after removing from the oven while the base is still hot.
- Use parchment paper overhang for easy removal and clean cutting.
- Wipe your knife between cuts for pristine, professional-looking bars.
- Refrigerate briefly to help the chocolate set quickly and create a clean slice.
- Store in an airtight container to maintain freshness and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 50mg
