Easy chocolate coconut squares recipe for gluten and corn free diet: This dessert recipe is similar to one featured on Karina’s Kitchen. It is similar to a popular Christmas cookie recipe called toffee bars. I stumbled across Karina’s Almost Sausalito Cookie Bars. I had some of the ingredients on hand, and then just altered the recipe a small bit to make it like my mother’s toffee bar recipe that is of course, not gluten free. In the end this easy chocolate coconut squares recipe became our new gluten free family favorite. Around the house I call them toffee bars, but there isn’t any toffee in them so that name doesn’t seem to fit.
Ingredients for Chocolate Coconut Squares:
1 cup of brown sugar (not packed)
3/4 cup of palm oil (solid at room temperature– you can substitute for shortening if you do not have multiple allergies)
1 cup of coconut flakes
1 cup of chopped walnuts
2 cups of your favorite all purpose gluten-free flour mix with raising agents in it.
NOTE: make sure your mix uses sodium-free baking powder if you have a corn-allergy. We like Hain’s Featherweight Baking Powder.
1 package of Enjoy Life Mini Chocolate Chips
NOTE: Enjoy Life Brand Chocolate Chips are the only allergy-friendly brand we use; not just because it is dairy-free (and soy-free too, by the way), but because these chips taste great, melt great, harden nicely, and can be used in chocolate candy molds without doing anything other than melting them in the microwave.
Directions for Chocolate Coconut Squares:
In a mixer, combine the eggs, sugar, and palm oil. When combined add the coconut flakes, flour and about 1/2 of the walnuts (you will need more walnuts for the topping later). Press the batter (which will be stiff) into a 10 x 13 inch greased glass baking dish. I will lightly flour my hands and press it in with my fingers to get it flattened out into the dish. Open and empty an entire package of chocolate chips onto the pressed dough. Spread them out evenly. Place the cookie bars into a preheated oven and bake at 350 degrees Fahrenheit for 25 minutes or until the batter is golden brown and comes out clean in the center when you do a toothpick test. Immediately after removing the cookie bars from the oven carefully spread the melted chocolate chips with a cheese spreader or other utensil.
Let the cookies cool about 10 minutes at room temperature before cutting. It is important you cut the bars when the chocolate is still warm, as the chocolate topping will crack on you if you try to cut them after the chocolate has hardened.
I clean the knife after each cut and then immediately refrigerate the bars without removing them from the pan. After they are cooled in the refrigerator and the chocolate has hardened then I remove the pre-cut cookie squares and plate them.
Once they’ve cooled and hardened, serve them with a cup of tea.
If you’re family is anything like mine they will devour the entire 10×13 plate in less than 24 hours unless you quickly hide them!