New This Month

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

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.

Reviews Add a comment

  • MS11995172
    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.
  • MS12325963
    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 .