If I had to pick my favourite things to pair with chocolate coconut would be right at the top of the list, perhaps having to slug it out with pear for who actually had the top spot. There is just something about coconut that brings out the best in chocolate and vice versa. I love the damp grainy texture of baked desiccated coconut and that you can find bits of it in your teeth for a while after eating – it’s the ingredient that keeps on giving!
One thing I think it’s important to point out – this recipe didn’t behave like a normal brownie recipe; usually, when you’ve done the melting of the chocolate and butter you end up with quite a liquid mixture right until you add the flour, and even then it’s a runny mix. This was thicker and only started to loosen when I added the eggs – here’s what it looked like after the initial melting stage (just so you don’t panic that it’s gone wrong if yours looks similar!):
Possibly the only difficult thing about baking brownies is judging when to remove them from the oven. I work on the assumption that things firm up/set/dry out a little on cooling so try and take them out before they look ‘done’. This goes against my prudent nature and I feel a bit of a risk-taking daredevil in removing something from the oven before it looks ready, but I force myself, and the momentary stress is worth it! In my opinion a brownie is better a little underdone, than a little over.
250g unsalted butter
500g golden caster sugar
100g self raising flour
100g desiccated coconut, plus 2 tablespoons extra to sprinkle on top