Chocolate-coconut bars

Ingredients:

Topping

• 1/3 cup coconut cream
• Protein of 1 large egg
• 0.5 tsp vanilla extract
• 1.5 cups sweet coconut flakes
• 2 tsp premium flour
• 1 bar (110 g) dark or semi-sweet chocolate, coarsely chopped

Warp

• 1/4 cup premium flour + extra for working with the dough
• 1/3 cup natural unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 1 package (450 g) of ready-made sugar cookie dough
• Butter to grease the pan

Preparation:

1. Preheat oven to 350°F (175°C). Cut a sheet of foil measuring 22 x 58 cm. Grease the corners and sides of a 22 x 22 cm (9 x 9 in) baking pan with butter. Line it with foil, leaving an overhang on both sides. Fold the overhanging foil over the sheet to double the thickness. This will make it easier to remove the cake from the pan.
2. Topping:
   
   In a medium bowl, combine the coconut cream with the egg white and vanilla extract. In another medium bowl, combine the coconut flakes with the flour. Fold the dry mixture into the wet mixture. Set aside.
3. Warp:
   
   In a small bowl, whisk together the flour, cocoa powder, and salt. Turn the cookie dough out onto a clean work surface and sprinkle the flour mixture on top. Knead the dough until it's dark and smooth. Lightly flour the work surface and, using a rolling pin, carefully roll the dough into an 18-20 cm square (it's okay if the dough cracks a little). Transfer the dough to the prepared pan and press it evenly into the sides and corners with your fingers.
4. Spread the coconut topping evenly over the base, all the way to the edges, without pressing down so it sits on top of the dough. Sprinkle with chocolate chips and lightly press them into the coconut mixture. Bake until the coconut is golden brown, about 30 minutes. The topping will dry out, and a toothpick inserted into the center will come out clean.
5. Cool completely on a wire rack, about 20 minutes, then carefully remove from the pan, pulling the edges of the foil. Cut into 16 squares.