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Chocolate-Coconut Cheesecake Squares

With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams.Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."

  • Yield: Makes about 7 dozen
Chocolate-Coconut Cheesecake Squares

Source: Martha Stewart Living, March 2008


  • 2 cups finely ground graham crackers (from 15 rectangles)
  • 3 cups (10 ounces) finely shredded unsweetened coconut
  • 5 ounces semisweet chocolate, finely chopped
  • 2 ounces milk chocolate, finely chopped
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
  • 3 large eggs plus 5 large egg yolks
  • 12 ounces cream cheese, room temperature


  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.

  2. Stir together graham cracker crumbs and 2 cups coconut.

  3. Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.

  4. Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.

  5. Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.

  6. Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.

  7. Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.

  8. Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.

Cook's Note

Serve immediately, or refrigerate in an airtight container for up to 1 week.

Reviews (18)

  • zoe-meg 13 Sep, 2011

    To allmykids and others. I too am diabetic. One can see from the ingredients that, if you wanted to indulge in one of these cookies, you would have to be extra careful. If you cannot decide what is safe for you to eat, then perhaps you should avoid cookies all together. For those who are complaining about "7 dozen." It says at the beginning that it makes about 7 dozen. As someone pointed out it would make 9 x 9 1" squares = 81 -- just a little short of 7 dozen, eh? Therefore, about 7 dozen.

  • Satia62 13 Sep, 2011

    As allmykids pointed out, some people have dietary concerns and nutrition information would be greatly appreciated. I'm honestly surprised that an organization of the caliber of Martha Stewart's doesn't include something so necessary in light of the rising obesity concerns in the US.

  • allmykids 6 Jan, 2009

    Iam diabetic and it would be so helpful if you could put the nutrition information on your recipes. I'm sure there are lots of people would be happy to have it also.
    I really love your recipesw, crafts,

  • Lindeloo 19 Sep, 2008

    This recipe looked like it might be just the best, great combination....but...I should have wondered about 5 egg yolks and 2 eggs in just the topping layer of something in a 9x9 pan. It is just way too much. A more typical cheesecake combination would have been so much better. I used the Bob's Red Mill Unsweetened Flaked Coconut, it was the only unsweetened one at my store. It was too dry for the topping. Sweetened would have been much better, at least on top. Won't make this again.

  • brilliance13 4 Sep, 2008

    This took me nearly 3 hours from beginning to end. does it take everyone this long?? I guess you can break it out into top/bottom part the night before.

  • karlaatwork 1 Sep, 2008

    I had trouble with the bottom part being too dry and the middle of the cheesecake wasn't done enough. Overall the taste was ok, but not enough for me to make again.

  • Rosafaerie 25 Aug, 2008

    The recipe says to cut it into 1 inch squares. If you have a 9 x 9 pan and you cut it into 1" squares then you will get 81 squares, which is almost 7 dozen.

  • NannyPatty 16 Jul, 2008

    If i were to make these again I would use sweetened coconut - they weren't quite sweet enough for me. Otherwise, they are pretty good. And you don't get 7 dozen from one pan - one to one and a half maybe.

  • atd527 10 Jul, 2008

    I am also confused on the yield. Do you have to use multiple 9 x9 pans? There is no way you could get 7 dozen from one 9 x9 pan, is there?

  • meshu 21 May, 2008

    well I finally after all this time found the Un -sweetend coconut at a naural food store in town. I coudnt belive how hard it was to find and how many didnt know what it was . So, now tonite i will be making these and hope they last at least until saturday before they are eaten up.They sound so good .

  • kelleygirl 8 May, 2008

    I made these for my daughters First Communion party. We did an afternoon tea. They were a HUGE hit! SOOOO easy and delicious! I loved that I could make them in advance and they held up wonderfully! You definitely want to cut them small as they are nice and rich!

  • LiSaCoOn 28 Apr, 2008

    You can also use this recipe for chocolate cherry cheesecake pops. Just take out the coconut, and add cherry sauce (found at your local supermarket).
    P.S. My profile contains this reciepe and ones simialr to it.

  • bearsforever 26 Apr, 2008

    MESHU: If you use sweetened coconut the cookie will be so sweet it will make your ears ring.

  • meshu 26 Apr, 2008

    what happends if you use sweetend coconut ??

  • adasmailbox 7 Apr, 2008

    My boyfriend's sister in law made these. She inadvertently omitted the extra 5 egg yolks and they turned out absolutely delicious! I will definitely be making these and this is now one of my favorite dessert recipes.

  • Boscompb 26 Mar, 2008

    These turned out beautifully. They are easy to make, smooth and luscious. I'll definitely put this into my "keeper" files.

  • GingerGlimmer 22 Feb, 2008

    LOL Okay, okay, 6.75 dozen. :-)

  • kittenlynx 20 Feb, 2008

    I'm confused that the yield is listed (here and in the magazine) as 7 dozen, but you are cutting 1 inch squares in a 9x9 inch pan. Am I missing something?

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