2 sticks butter
4 squares (1-oz each) unsweetened chocolate, broken up
1 1/2 cups sugar
1 1/2 cups all-purpose flour
4 large eggs
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp coconut extract
Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil and coat with nonstick cooking spray.
Combine the butter and chocolate in a microwave-safe bowl; microwave 1 minute. Stir then microwave another minute and stir again. Microwave for 30 seconds more and stir until smooth.
Stir in the sugar, flour, eggs, baking soda, salt, and coconut extract. Pour batter into prepared pan; smooth the top. Bake at 350 degrees for 30 minutes. Remove from oven and place on wire rack to cool.
While the bars cool, prepare the topping.
1 cup flaked coconut
1 stick unsalted butter, softened
2 cups powdered sugar
1/4 tsp coconut extract
2 tbsp water
Spread the coconut out on a baking sheet with sides and bake at 350 degrees for 10 minutes or until golden.
In a large bowl, combine the butter and powdered sugar. Beat mixture until smooth. Beat in coconut extract and water. Spread the topping over the cooled bar and top with toasted coconut. Cut into 24 squares and serve or refrigerate until serving time.