I love coconut and dark chocolate together, as do several of my friends. I created this recipe for a well-traveled friend, and he thought they tasted right out of a bakery in Europe. Brought back memories for him.
Line a 9x13 inch baking pan with parchment paper, making sure paper sticks out over the edges about an inch.
Using a 12 cup food processor, or a pastry blender, blend together flour, cocoa powder, salt, butter, and sugars for the crust until mixture resembles coarse crumbs and begins to stick together. Stir in sour cream until mixture is moist and smooth.
Spread mixture evenly into parchment lined baking pan. Press mixture into corners.
In a 12 cup food processor or blender, combine ingredients for filling. Blend 30-60 seconds or until well combined. Pour coconut mixture over crust in baking pan.
Bake at 350 degrees for 45-60 minutes or until done in the center (knife comes out clean when inserted in center) Cool 5-10 minutes before cutting. Serve warm or chill before serving. Store uneaten bars covered, in refrigerator.
These just get better with time – if possible – chill overnight before serving!