Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick. You should find moist crumbs. Cool just a bit and spread topping on while still warm. Cool and cut. Add a chocolate drizzle if desired using melted chocolate chips.
Toasted Coconut Girl Scout Topping! 2 cups shredded sweetened coconut 8 oz. caramels 2 Tablespoons heavy cream Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15 minutes. Cool on baking sheet, stirring occasionally. Set aside.
Place caramels and cream in microwave safe cup and heat until melted and smooth. When smooth, stir in the toasted coconut.
STEP 1: Slice 16.5 ounces of Pillsbury Sugar Cookie Dough into rounds (The thicker they are, the larger your cookies will be!) I used a straw to make center holes but you can skip this and cut the holes when they come out of the oven which worked better! Bake on parchment paper lined cookie sheets at 350 for 15-17 minutes or lightly golden. Let cool completely. I made 12 large cookies
STEP 2: DIP THE COOLED COOKIES" MELT 3 CUPS CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED THE ENTIRE COOKIE.
STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET. 3 cups shredded sweetened coconut 12 oz. caramels 3 tablespoons cream Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.
Place caramels and cream in microwave safe cup and heat until melted and smooth. When smooth, stir in the toasted coconut. Using a small spoon, carefully spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up. Enjoy!
Homemade COCONUT Bars-These are just as amazing as you are imagining them to be!!!!!!!!!!! Hurry and preheat the oven!!! Ingredients: Cookie Base: 1/2 cup sugar 3/4 cup butter, at room temperature 1 large egg 1/2 teaspoon vanilla 2 cups flour 1/4 teaspoons salt
Topping: 6 cups shredded coconut 24 ounces caramels 1/2 teaspoon salt 6 tablespoons heavy cream
Chocolate Dip & Drizzle: Ghirardelli bittersweet chips, melted in microwave
Instructions:
Preheat oven to 350º. Line 9×13-inch baking pan with non-stick foil. Cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at a low speed, gradually beat in flour and salt until mixture is crumbly.. Pour dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 30 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with cream and salt. Cook on high for 2-3 minutes, stopping often to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put spoonfuls of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
Cut into large squares and dip bottoms in the melted chocolate. Drizzle extra on tops. Chill to set!
