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Coconut Slice

  • Author: Meagan
  • Total Time: 2 Hours 38 Minutes


I found this terrific recipe in Food52’s book, ‘Genius Desserts’ – and even though it’s technically a ‘dessert’, it also serves as a fancy granola bar in our house – enjoy!



Coconut Slice

100 g (3 1/2 oz) good dark chocolate, chopped and carefully melted

2 1/2 c. unsweetened shredded coconut AND 3/4 c. sugar

1/2 c. dried sour cherries – I took the time to cut them in half

1/2 c. EACH chopped almonds AND shelled pistachios (I used salted)

7 T. butter, melted

2 eggs, lightly beaten


Line a 9 x 9 baking pan with parchment, leaving a 2-inch overhang on two sides (I also use metal clips to hold the parchment in place).  Carefully spread the melted chocolate in an even layer across the bottom of your prepared pan and then refrigerate until the chocolate is set, 15 to 20 minutes.

Preheat the oven to 375 and in a medium bowl, stir together the coconut, sugar, cherries and both nuts with a sturdy spatula.  Pour in the melted butter and stir to combine, then add in the eggs and stir until everything is completely incorporated.  Scrape this mix into the pan, covering the chocolate, and smooth out the top – you want your pan to be even in thickness, but leaving it a little rough on the top allows the coconut to crisp up nicely.

Bake until the top is golden, about 16 to 18 minutes, then allow the pan to cool on a rack for a half hour, then refrigerate it until it’s completely chilled through – allow for 2 hours.

Once the coconut slice is nice and cold, use the parchment overhang as handles and remove the whole block to a cutting board,  Cut into any shape of ‘slice’ that you wish, and then store in a sealed container.  These last longer and stay together better if they’re kept in the fridge, but I also individually wrapped several to have on hand as ‘to-go’ treats.

  • Category: Coconut, Squares, Sweets


From Meagan's Kitchen

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