Black Bottom Coconut Bars

Team up two familiar treats—a rich chocolate brownie and a chewy coconut macaroon—and indulge in a decadent sweet.

For chocolate base: preheat oven to 375.

Line a 9-inch square baking pan with aluminum foil , leaving a slight overhang.

Butter bottom and sides of foil.

Place butter in a large microwave-safe bowl.

Melt in microwave.

Add sugar and salt.

Whisk to combine.

Whisk in egg , then cocoa and flour until smooth.

Spread batter in prepared pan.

Bake just until sides begin to pull away from edges of pan , 10 to 15 minutes.

Let cool slightly while preparing coconut topping.

Keep oven on for topping.

For coconut topping: in a medium bowl , whisk eggs with sugar and vanilla.

Gently mix in flour and coconut.

Drop mounds of mixture over chocolate base.

Spread and pat in gently and evenly with moistened fingers.

Sprinkle with reserved cup coconut.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached , 25 to 30 minutes.

Cool completely in pan.

Lift cake from pan , peel off foil , and cut into 16 bars.

Store in an airtight container 3 to 4 days.

unsalted butter, sugar, salt, egg, unsweetened cocoa powder, all-purpose flour, eggs, vanilla extract, sweetened flaked coconut