Coconut Cookie Pie (with Bounty and Chocolate Ganache)

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This gorgeous coconut cookie pie is so good. It has an adaptable homemade coconut cookie crust (you can use spelt or regular flour), it is topped with chocolate ganache. And let’s not forget the oodles of chopped up Bounty Bars, either.

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This cookie pie was a dream to make. It was even better to eat, that’s for sure. The cookie part is coconut shortbread flecked with chunks of chopped up Bounty Bars. The topping is made from dark chocolate and a touch of honey and butter. Thrown over the top (in rather a heavy handed fashion) is even more Bounty along with desiccated coconut.

What can I substitute for Bounty Bars?

Rumour has it that Bounty Bars are not available everywhere. Oh, my. I am so sorry. I can’t imagine a life where Bounty didn’t exist. Strangely, it is appears that you can buy Bounty in Canada, but not the USA.

If you are unable to get hold of them where you are, my research tells me that Mounds are very similar. And for this recipe, absolutely interchangeable.

Can I make this without coconut?

I love coconut in baking but rarely use it. My kids say they don’t like it. However, for some reason, that dislike doesn’t seem to count where this cookie pie is concerned. Strange, that. I cut this into massive slices (okay, chunks would be more apt) and chowed down on the awesome combo of crunchy, chewy, sweet, and soft.

This cookie pie recipe would work with pretty much anything, so it won’t make much difference if you use chocolate chips or any other kind of sweets (candy). I think it would be awesome with Snickers and a touch of peanut butter in the crust. I am planning to make a hazelnut version, so watch this space.

If you like this recipe, why not check out my other spelt flour sweet treats?

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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.

Prep Time 10

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 tbs) 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

You don't need to use spelt flour. Regular, 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.

Disclaimer

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.