Coconut Cookie Pie (with Bounty)
This simple yet amazing coconut cookie pie is packed with Bounty bars. It's made with spelt flour (but adaptable) and has a coconut shortbread base.
Servings: 8 slices
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
Disclaimer: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- 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.
