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Chocolate Base:
1/2 cup margarine
1/2 cup sugar
1/4 tsp. salt
1 egg replacer
1/4 cup cocoa powder
1/4 cup flour or flour substitute
Coconut Topping:
2 egg replacers
3/4 cup sugar
1/2 tsp. vanilla
1 cup flour or flour substitute
7 oz. package shredded coconut, divided
1/2 cup margarine
1/2 cup sugar
1/4 tsp. salt
1 egg replacer
1/4 cup cocoa powder
1/4 cup flour or flour substitute
Coconut Topping:
2 egg replacers
3/4 cup sugar
1/2 tsp. vanilla
1 cup flour or flour substitute
7 oz. package shredded coconut, divided
To make chocolate base: Liberally spray a 9x9 or 11x7 baking dish. Microwave margarine to melt. Add sugar and salt; whisk to combine. Whisk in egg replacer, then cocoa and flour until smooth. Spread into pan. Bake at 375 for 10-15 minutes. Let cool while you prepare the topping.
To make coconut topping: In a medium bowl, whisk egg replacers with sugar and vanilla. Gently mix in flour and coconut, reserving 1/2 cup for sprinkling. Drop mounds of mixture over the chocolate base; evenly spread and pat down. Sprinkle with reserved 1/2 cup coconut. Put back in hot oven and bake 25-30 minutes or until golden and toothpick comes out with moist crumbs attached. Cut into bars and serve.
Additional Info
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Source:
Modified from Martha Stewart
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Published in
Desserts/Snacks
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Comment Link
Tuesday, 25 May 2010 19:57
posted by
Michelle
These turned out really good. I used enerG egg replacer. They taste like a macaroon with a very thin brownie layer. My brownie layer looked like it was boiling when it came out of the oven but don't worry...after it bakes completely it is more like a chewy brownie layer.
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