Coconut Cookie Pie (with Bounty and Chocolate Ganache)
This gorgeous coconut cookie pie is so good. It has an adaptable homemade coconut cookie crust (you can use spelt or regular flour), it is topped with chocolate ganache. And let’s not forget the oodles of chopped up Bounty Bars, either.
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This cookie pie was a dream to make. It was even better to eat, that’s for sure. The cookie part is coconut shortbread flecked with chunks of chopped up Bounty Bars. The topping is made from dark chocolate and a touch of honey and butter. Thrown over the top (in rather a heavy handed fashion) is even more Bounty along with desiccated coconut.
What can I substitute for Bounty Bars?
Rumour has it that Bounty Bars are not available everywhere. Oh, my. I am so sorry. I can’t imagine a life where Bounty didn’t exist. Strangely, it is appears that you can buy Bounty in Canada, but not the USA.
If you are unable to get hold of them where you are, my research tells me that Mounds are very similar. And for this recipe, absolutely interchangeable.
Can I make this without coconut?
I love coconut in baking but rarely use it. My kids say they don’t like it. However, for some reason, that dislike doesn’t seem to count where this cookie pie is concerned. Strange, that. I cut this into massive slices (okay, chunks would be more apt) and chowed down on the awesome combo of crunchy, chewy, sweet, and soft.
This cookie pie recipe would work with pretty much anything, so it won’t make much difference if you use chocolate chips or any other kind of sweets (candy). I think it would be awesome with Snickers and a touch of peanut butter in the crust. I am planning to make a hazelnut version, so watch this space.
More spelt cookies
If you you like the sound of this coconut cookie pie, check out my other spelt cookie recipes:
- Triple chocolate chunk cookies
- Spelt chocolate chip cookies
- Spelt cookie cups with Malteser ganache
- Blackberry spelt cookie cups
- Soft cookie bars with chocolate cream cheese frosting
- Spelt traditional shortbread
- Lemon cookie pizza
Coconut Cookie Pie (with Bounty)
Ingredients
Cookie:
- 125g (½ cup + 1 tbsp) butter (melted)
- 140g (1⅙ cups) spelt flour (see note 1)
- 70g (¼ cup + 2 tbsp) sugar
- 50g (½ cup + 3 tbsp) desiccated coconut
- 114g (4 oz) Bounty Bars (see note 2)
Chocolate Topping:
- 100g (3½ oz) dark chocolate (see note 3)
- 1-2 tbs honey
- 15g (1 tbsp) butter
- coconut (for sprinkling)
- 114g (4 oz) Bounty Bars (see note 2)
Instructions
Crust:
- Pre-heat the oven to 180°C (350℉). Grease a small springform tin - mine is 7" (18cm).
- Melt the butter and then allow to cool for a while.
- Combine the flour, sugar and coconut and then stir in the butter until everything comes together.
- Chop up the Bounty bars and gently stir in.
- Push the dough down into the cake pan, until it is evenly distributed.
- Bake for 15-18 minutes, just until the edges are golden brown (the rest will still look quite pale).
- Remove from the oven and allow to cool.
Topping:
- Slowly melt the dark chocolate and honey together over a fairly low heat (see note 4). When melted, beat in the butter until glossy and smooth.
- Pour over the cooled cookie base.
- To finish off, top with chopped Bounty Bars and sprinkle over some coconut.
- Allow the topping to set (either in the fridge or at room temperature), then cut into slices. Enjoy!
Notes
- You don't need to use spelt flour. All-purpose (plain), or even gluten free, can be used as a replacement.
- 114g (4 oz) is a regular pack that comes with two bars. If you don't have access to Bounty Bars, use Mounds or Almond Joy.
- You can use milk chocolate if you prefer. In this case, just melt the chocolate and omit the honey and butter.
- I used a Bain Marie, but you could carefully melt the chocolate in a microwave.