1/2cup114g unsalted grass-fed butter or ghee, softened
3/4cuppacked128g coconut sugar (see notes for keto/low carb)
1 1/2cup225g packed almond flour
1cup75g unsweetened shredded coconut (brand recommendation in notes)
1/4cup60mL coconut milk
2tspvanilla extract
1/2tspsea salt
1cup175g dairy free chocolate chips (see notes for keto/low carb)
Topping
1 1/2cup262g dairy free chocolate chips
2Tbsp28g unsalted butter or ghee
1pinchsea salt
1/4cup19g unsweetened shredded coconut
Instructions
Line an 8x8" brownie pan with 2 overlapping sheets of parchment paper (trimmed to fit the pan).
Start by making the chocolate topping: In a double boiler, melt together the 1 1/2 cups chocolate chips, 2 Tbsp butter, and sea salt, stirring occasionally.
While chocolate is melting, you can begin to make the cookie dough layer.
When it's all melted together and smooth, remove from heat and set aside to cool.
To make the cookie dough layer: In a stand mixer with the paddle attachment or using electric beaters, cream together softened butter and sugar on high until the mixture has lightened in color and is a bit fluffy.
Add almond flour, shredded coconut, coconut milk, vanilla, and sea salt. Beat on medium until well combined.
Mix in chocolate chips by hand.
Place dough in lined pan and spread out into an even layer using lightly greased fingers or a small piece of parchment.
Once the chocolate topping has cooled to room temperature, pour on top of the cookie dough layer and spread it out evenly with a spatula (make sure to seal the edges).
Sprinkle with the remaining 1/4 cup of shredded coconut.
Cover and refrigerate overnight (or for at least 6 hours) until completely hardened.
Remove from pan using the parchment overhang, place on a cutting board, slice into 16 squares.
Store under refrigeration for up to 1 week or freeze for up to 6 months.