Dark Chocolate Coconut Cookies

So, yes, I've been on a little bit of a bar cookie kick, lately. I actually still have another bar cookie that I made last week that I have yet to blog about. But, a couple of days ago... I decided I wanted something chocolate-y, rich and sturdy. Normally, I would just make brownies... but for some reason, I haven't been in a brownie mood lately.

I flipped through my recipes and came across this recipe that I found on a blog a few weeks ago. As I looked over the recipe, I thought to myself... now, this sounds perfect! Chocolate! Chocolate Chips! Pecans! Coconut! You can't go wrong, there, right?

I was imagining a big, chewy cookie... but the recipe called for all white sugar. So, I decided to substitute all the sugar for brown sugar. And, for someone that likes intense chocolate flavor these cookies would be great. But, I found myself wanting the cookie to be sweeter and chewier. A good cookie, indeed... but, next time I think I'll kick up the sugar a little more. I'm a sugar fiend. Try it if you're looking for a sturdy, chocolatey, substantial cookie.

Dark Chocolate Coconut Cookies
found at: Genesis of a Cook

2 1/2 cup flour
1/2 cup dark cocoa powder
1/4 tsp. baking powder
pinch of salt
2 sticks butter, softened
1 1/4 cup sugar
2 eggs
1 cup semi-sweet chocolate chips
1 cup large pecan pieces
1 1/8 unsweetened shredded coconut

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream the butter and the sugar together until well blended and fluffy. Add the eggs and beat until well incorporated, then beat in cocoa powder.
3. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.
4. Transfer dough to a clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions and transfer on a sheet pan with parchment paper.
5. Bake in the oven for 12-15 minutes. Take care not to over bake. Let cool on rack.

Chocolate Coconut Dream Bars

Boo - Ya. Look at me. I think this is the first week ever that I've posted every day Monday-Friday. After this week, you may not see me for about a month while instead of spending time baking, I'll be spending time running my ass off to burn all these calories. Literally.

I kid, I kid. (Well, about the not baking part, at least).

Today, I bring you... another bar recipe. But, this isn't your typical bar recipe. And by typical bar recipe I mean: get a bowl out, throw a bunch of stuff in it, whiz it around with the hand mixer, plop it into a pan, and bake it. The end. Thats my typical bar recipe.

This recipe is a little more involved (not much). You make a simple crust, bake it off and then add the filling and bake it again. Easy, just requires that extra baking step. Unfortunately for me, I forgot the salt. And some of you may think... oh, big deal, she forgot the salt. But it is a big deal. It is a huge deal. When I took the first bite, I immediately realized I forgot the salt. I used to always skip salt in recipes... but, it really does make a difference. It makes the sweet flavor pop or whatever. I can't describe, just don't ever leave out the salt, ok?

At first, I wasn't too crazy about this recipe.

But, now, after eating almost the entire half batch I made... I like it. It's very chocolatey. The coconut adds some good texture and flavor. And the crust is sturdy and crunchy. But not too crunchy.

Coconut Dream Bars

Coconut Macaroons

I'm going to go out on a limb here and say that the most polarizing sweet out there is coconut. Think about it, is anyone ever lukewarm about coconut? They usually either love it or they hate it. In my family, everyone loves it except my oldest brother, Mike. Whenever my mom made magic cookie bars, she had to leave one section of the pan a "coconut free zone" so that he'd get to enjoy them, too.

I love coconut. I love coconut cake, german chocolate cake, coconut candies, almond joys, mounds, etc... It's all good as far as I'm concerned.

About a month ago, I was invited to a friends Bunco party. One of the other ladies brought a delicious raspberry chocolate cheesecake. Sounds good, right? Well, it was! But, the best part was the crust! It was made from coconut macaroons!

Now, I'd never had coconut macaroons before, but hey... it's got coconut, it must be good, right? So, that piqued my interest in coconut macaroons and I found this recipe and decided to whip up a batch. They came together very easily, but... I have to say... I'm not a big fan. I mean, sure its coconutty and crispy and chewy both at the same time, but it's also pretty bland. I was very disappointed, even more so because I actually made a whole batch instead of trying to halve the recipe like I usually do (its too much of a nightmare to try to halve 3 egg whites). So, I threw about 5 of these away before I remembered the cheesecake crust and decided to save the rest and put in the freezer for the next time I'm making a cheesecake. Hopefully they'll keep in the freezer.

I dont know, maybe you're supposed to eat these with tea or coffee or something? Also, how adorable is my teacup and saucer???? They were a housewarming gift from my friend April!