This no-bake chocolate coconut square is one of the easiest to make and it does not take a lot of ingredients. The recipe calls for graham wafer crumbs – to make this square gluten-free, use gluten-free graham style crumbs. There may be a number of brands of these crumbs available. I use the Kinnikinnick brand. In fact, the squares in the photos in this post are made with these gluten-free crumbs.
This square is almost candy-bar quality. It is not a thick square but it is rich, moist, and very tasty! A great treat anytime and a sure favorite on any sweet tray.
Unbaked Chocolate Coconut Square
Ingredients:
½ cup butter, softened at room temperature
2 tbsp brown sugar
2 tbsp granulated sugar
3 tbsp unsweetened cocoa
1 extra large egg, room temperature, beaten
1 tsp vanilla
2 cups graham wafer crumbs
1 cup shredded unsweetened coconut
½ cup chopped pecans
Method:
Line 9”x9” baking pan with parchment paper, leaving enough paper overhang that finished square can be lifted from the pan for easy icing and cutting.
Combine butter, sugars, and cocoa in medium-sized heavy bottomed saucepan. Cook over medium low heat until butters melt and ingredients are combined and heated. Stir frequently to prevent scorching. Do not boil.
Add the beaten egg and vanilla. Cook over medium low heat for 2-3 minutes, stirring constantly.
Remove from heat and add the graham wafer crumbs, coconut, and pecans. Stir to combine ingredients well.
Spread mixture evenly in prepared pan. Cool. Ice with buttercream icing (recipe follows). Cut into squares of desired size.
Icing
Ingredients:
2 cups sifted powdered sugar (aka icing sugar/confectioner’s sugar)
3 tbsp butter, softened at room temperature
2½ tbsp water
½ tsp almond flavoring
1 – oz square semi-sweet chocolate
1 tbsp butter, softened at room temperature
Method:
Combine the powdered sugar and butter in bowl of stand mixer. Mix on low speed to blend in butter. Add the water and almond flavoring and increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional water may be required to make icing of desired spreading consistency. If adding additional water, add by ½ teaspoon at a time.
Spread icing evenly over square. Melt the chocolate square and butter in small dish in microwave only until the ingredients have melted enough to be blended together. Drizzle in desired design over icing. Cut squares into desired size.
Yield: 1 – 9”x9” pan of squares
Unbaked Chocolate Coconut Square
Easy-to-make unbaked chocolate coconut square is sure to appeal to any sweet tooth and make a fine addition to sweet trays
Ingredients
- 1/2 cup butter, softened at room temperature
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 3 tbsp unsweetened cocoa
- 1 extra large egg, room temperature, beaten
- 1 tsp vanilla
- 2 cups graham wafer crumbs
- 1 cup shredded unsweetened coconut
- 1/2 cup chopped pecans
Icing
- 2 cups sifted powdered sugar (aka icing sugar/confectioner's sugar)
- 3 tbsp butter, softened at room temperature
- 2 1/2 tbsp water
- 1/2 tsp almond flavoring
- 1 oz square semi-sweet chocolate
- 1 tbsp butter, softened at room temperature
Instructions
- Line 9”x9” baking pan with parchment paper, leaving enough paper overhang that finished square can be lifted from the pan for easy icing and cutting.
Combine butter, sugars, and cocoa in medium-sized heavy bottomed saucepan. Cook over medium low heat until butters melt and ingredients are combined and heated. Stir frequently to prevent scorching. Do not boil.
- Add the beaten egg and vanilla. Cook over medium low heat for 2-3 minutes, stirring constantly.
- Remove from heat and add the graham wafer crumbs, coconut, and pecans. Stir to combine ingredients well.
- Spread mixture evenly in prepared pan. Cool. Ice with buttercream icing (recipe follows). Cut into squares of desired size.
Icing
- Combine the powdered sugar and butter in bowl of stand mixer. Mix on low speed to blend in butter. Add the water and almond flavoring and increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional water may be required to make icing of desired spreading consistency. If adding additional water, add by ½ teaspoon at a time.
Spread icing evenly over square. Melt the chocolate square and butter in small dish in microwave only until the ingredients have melted enough to be blended together. Drizzle in desired design over icing. Cut squares into desired size.
Yield: 1 – 9”x9” pan of squares
Recipe Notes
To make this square gluten-free, use gluten-free graham style crumbs.
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