Chocolate Coconut Boil

This recipe is a time-saver, and also a saver when it is too hot to even think about turning on the oven. It seems simple, but is quite addictive. You can add 1/2 cup chopped nuts along with the coconut if you wish. The chocolaty flavor is good, and these need no other garnish, though some melted chocolate or icing will make them appear a bit fancier. 

Chocolate Coconut Boil
1/2 cup butter or hard margarine
2 Tablespoons unsweetened cocoa powder
1 Tablespoon milk
1 cup packed brown sugar
2 large eggs, lightly beaten
3 cups graham cracker crumbs
1/2 cup shredded coconut
1/4 teaspoon salt

Grease or line an 8x8 inch square pan.
In a medium saucepan, melt the butter, cocoa, milk, and sugar. Stir together, then stir a couple spoonfuls of this mixture into the eggs to temper them. Pour the eggs into the saucepan, and stir. Bring the mixture to a low boil, stirring occasionally and boil for one minute. Remove from heat, stir in remaining ingredients. Press mixture into prepared pan. Refrigerate until firm.

To decorate: I spread squares with a mixture of 1 cup semi-sweet chocolate chips and two tablespoons hard margarine melted together. After this set a bit, I drizzled them with a bit of icing sugar and milk mixture in one direction, and cocoa, icing sugar, and milk mixture in the other direction. I let this set only a few minutes at room temperature before cutting in order to avoid cracking. Then I refrigerated them after cutting.

Paré, Jean. "Chocolate Boil." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 128.