Black Bottom Coconut Bars (Be Joyous Bars)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
Bottom Layer
  • ½ cup (8 Tablespoons) unsalted butter
  • ½ cup vanilla sugar
  • ¼ teaspoon kosher salt
  • 1 large egg, room temperature
  • ¼ cup unsweetened cocoa powder
  • ¼ cup all-purpose flour
  • 2 large eggs, room temperature
  • ¾ cup vanilla sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon amaretto
  • 1 cup almond flour (or you can toast and then grind your own almonds in the food processor into a meal/flour, like I did)
  • 7 ounces sweetened, shredded coconut, separated
Bottom Layer
  1. Preheat oven to 375 degrees Fahrenheit. Grease and line a 9x9 baking pan with parchment paper, leaving an overhang for easy removal after, and set aside.
  2. In a heatproof mixing bowl, microwave the butter until melted. Whisk in the salt and sugar.
  3. Once combined, whisk in the egg. Add the cocoa and flour, whisking until smooth. Spread into the bottom of the 9x9 pan and bake for 10-15 min, or until it starts to pull away from the sides of the pan.
  4. Remove from oven and allow to cool slightly while preparing the topping.
  1. In a medium mixing bowl, whisk the eggs.
  2. Add the sugar, vanilla extract, and amaretto, mixing thoroughly.
  3. Add the almond flour and coconut, reserving ½ cup of coconut to sprinkle over the top.
  4. Mix with a wooden spoon or silicone spatula until well-combined.
  5. Spread over the top of the brownie layer in the 9x9 baking pan.
  6. Sprinkle the remaining coconut over the top, pressing it in.
  7. Bake for 22-28 minutes, or until a toothpick inserted into the center has moist crumbs on it when removed.
  8. Cool completely before lifting out the bars with the parchment paper and then cutting and serving.
  9. Store in an airtight container for up to 3 days at room temperature.
Recipe by Poet in the Pantry at