Black-Bottom Coconut Bars

It's no secret, I want to be just like Martha Stewart! Any time I am in need of any creative inspiration, a quick brows of her website, her magazine or one of her books does the trick! So Martha gets all the credit for this recipe, however I did change it just a little bit to incorporate a bit more chocolate! This yummy creation is a cross between a brownie and a chewy coconut macaroon. Thanks Martha!
ENJOY!

Black-Bottom Coconut Bars

FOR CHOCOLATE BASE

• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup flour

FOR COCONUT TOPPING

• 2 large eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1 cup flour
• 2 cups shredded coconut, plus 1/4 cup reserved for sprinkling
• 1/2 cup chocolate chips

Directions

For chocolate base:

1. Preheat oven to 375 F (190 C. Line a 9-inch square baking pan with baking or parchment paper, butter bottom and sides. (I used a non-stick cooking spray and it worked just as well.) 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.
2. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

For coconut layer:

1. In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/4 cup reserved for sprinkling).
2. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. sprinkle chocolate chips evenly over the top and press gently in to the coconut mixture. Sprinkle remaining coconut evenly over the top.
3. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan, then remove and cut into bars.