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Chocolate Coconut Congo Squares with dark chocolate drizzle and toasted coconut

Chocolate Coconut Congo Squares

5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Servings 24


  • 1/2 cup unsalted butter 1 stick, melted and cooled slightly
  • 2 1/4 cups Dixie Crystals Light Brown Sugar
  • 3 large eggs
  • 2 teaspoons Adams Best Vanilla Flavor
  • 1/4-1/2 teaspoon coconut extract, optional
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup unsweetened shredded coconut, toasting optional
  • 1/2 cup dark chocolate, or dark chocolate coating wafers
  • toasted unsweetened shredded coconut for garnish


  • Heat oven to 350Grease and flour 9 x 13 pan, or alternatively line with baking paper. Set aside
  • In the bowl of your stand mixer, combine melted butter, brown sugar, eggs, vanilla, and coconut extract. Scrape down the sides of the bowl with a spatula.
  • Add in flour, baking powder, and salt. Mix to combine. While mixer is on low, add in chocolate chips and coconut.
  • Pour into pan and using spatula or your hands dusted with a little bit of flour, spread the batter evenly.
  • Bake 30-35 minutes, or until lightly brown around the edges and the center cooked through. Cool in pan for 10-15 minutes. Cut into 24 squares.
  • Melt chocolate according to package directions. Drizzle onto Congo Squares. Top with toasted coconut.