Ingredients
The following ingredients have 12 Servings
- 3/4 cups (120 g) dried apricots, chopped
- 1 1/2 cups (204 g) unbleached all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 sticks (12 Tbsp; 170 g) unsalted butter, at room temperature, cut into chunks
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 tsp fine sea salt
- 1 large egg + 1 egg yolk, at room temperature
- 2 tsp pure vanilla extract
- 2 cups (240 g) unsweetened shredded coconut
- 10 ounces (283 g) milk chocolate
Instruction
- Center a rack in the oven and preheat to 325° F. Butter a 9 1/2 inch cast-iron pan and set aside.
- Soak the apricots in hot water until they're plump. Then drain and chop them.
- In a small bowl whisk together flour and baking soda.
- In a stand mixer fitted with the paddle attachment, beat the butter, the sugars and salt on medium speed until creamy (about 3 minutes), scraping down the sides if necessary.
- Add the egg and the yolk, beating after each addition, then add the vanilla and mix again.
- Turn off the mixer, add the dry ingredients (flour and baking soda) and pulse to blending, then on low speed mix until partially incorporated.
- Add the coconut, apricots and chocolate, pulsing after each addition, until well incorporated.
- Turn off mixer, give a final stir with a spatula or wooden spoon, then place the dough in cast-iron pan, smoothing the top.
- Bake the cookie-cake in the preheated oven for about 1 hour, or until the top is deeply golden brown, and the edges are starting to pull away from the sides of the pan.
- Transfer the pan to a rack, let it reach room temperature, then cut into bars.
