Coconut Chocolate Diamonds

Preheat oven to 350 F. Prepare an 8″ square pan by spraying it with cooking spray and then lining it with parchment paper (make sure the paper hangs over two of the edges of the pan—you’ll use that as a handle to remove the bars from the pans later).

In a medium-sized bowl cream together butter, white sugar and salt. Stir in the 1 cup of flour. Place the ingredients into the prepared pan and pat down. Bake for 15 minutes or until lightly browned.

While the crust is baking, combine eggs and vanilla in a large bowl. Add the brown sugar gradually, mixing until just blended. Next add the remaining 2 tablespoons of flour and salt. Stir in the coconut and chocolate. Spread the filling on top of the crust once you remove it from the oven.

Put it back into the oven and bake 15-20 minutes, under-baking if you like to maintain that gooey interior or completely bake until a toothpick comes out clean if you prefer. Remove the bars from the oven and let them cool in the pan. Then run a knife around the edge that is not lined with the parchment and pull out the squares using the parchment paper. Cut into diamonds.

Adapted from Better Homes and Gardens, Cookies and Candies.