Looking for a Coconut Bars dessert that's both simple and absolutely divine? You've come to the right place! These Coconut Bars are the perfect treat when you're craving something sweet, tropical, and totally satisfying. Whether you're making them for a family gathering, a bake sale, or just because you deserve something delicious, these Coconut Bars never disappoint. I've been making Coconut Bars for years, and this recipe is my go-to because it's foolproof, uses everyday ingredients, and tastes like you spent hours in the kitchen when really, you didn't.
These homemade Coconut Bars bring together the chewy texture of sweetened coconut with a buttery crust and rich chocolate topping. Trust me, once you make these Coconut Bars, they'll become your favorite dessert to share with friends and family!
Why These Coconut Bars Are Absolutely Perfect
There's something magical about the combination of coconut and chocolate that just works every single time. These Coconut Bars have that perfect balance of sweet and rich, with a texture that's both chewy and slightly crispy on top. What makes this recipe stand out is how incredibly easy it is to make; you don't need any fancy equipment or hard-to-find ingredients. Just a few simple steps and you'll have beautiful, bakery-style Coconut Bars ready to enjoy.
The best part about making Coconut Bars at home is that you can control the sweetness and customize them to your liking. They're perfect alongside a cup of coffee in the morning, as an after-dinner treat, or packed in lunchboxes for a special surprise. These bars also make wonderful gifts; just wrap them up nicely and watch people's faces light up when they taste them. Plus, they stay fresh for days, making them ideal for meal prep or making ahead for parties.
Jump to:
Ingredients
For the Crust:
- Graham cracker crumbs
- Melted butter
- Sugar
For the Coconut Layer:
- Sweetened shredded coconut
- Sweetened condensed milk
- Vanilla extract
- Salt
For the Chocolate Topping:
- Semi-sweet chocolate chips
- Coconut oil
See recipe card for quantities.
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture looks like wet sand.
- Press the mixture firmly and evenly into the bottom of your prepared pan using the back of a measuring cup.
- Bake the crust for 8 minutes until it's lightly golden and set; this pre-baking step ensures a crispy base.
Step 2: Make the Coconut Layer
- While the crust is baking, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt in a large bowl.
- Mix everything together until the coconut is completely coated and the mixture is well combined.
- Once the crust comes out of the oven, immediately spread the coconut mixture evenly over the hot crust.
- Return the pan to the oven and bake for 20-25 minutes until the coconut layer is golden brown on top.
Step 3: Add the Chocolate Topping
- Remove the pan from the oven and let it cool for about 10 minutes at room temperature.
- Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and glossy.
- Pour the melted chocolate over the coconut layer and spread it evenly with a spatula.
- Let the Coconut Bars cool completely at room temperature, then refrigerate for at least 2 hours until the chocolate is fully set before cutting.
Step 4: Cut and Serve
- Once chilled, lift the entire bar out of the pan using the parchment paper overhang.
- Use a sharp knife to cut into squares or rectangles; wipe the knife clean between cuts for neat edges.
- Serve immediately or store in an airtight container.
Recipe Variations & Substitutions
One of the best things about these Coconut Bars is how adaptable they are to different dietary needs and flavor preferences. You can easily transform this basic recipe into something completely new.
Dietary modifications:
- Vegan coconut bars: Replace butter with coconut oil, use vegan condensed coconut milk, and choose dairy-free chocolate chips
- Gluten-free option: Swap graham crackers with gluten-free cookies or almond flour mixed with melted butter and sugar
- Lower sugar version: Use sugar-free condensed milk and reduce the added sugar in the crust
- Paleo-friendly: Make the crust with almond flour, dates, and coconut oil; use maple syrup instead of condensed milk
Creative flavor variations:
- Add ½ cup chopped almonds or macadamia nuts to the coconut layer for extra crunch
- Mix in dried tropical fruits like pineapple or mango for a fruity twist
- Sprinkle sea salt on top of the chocolate for salted chocolate coconut bars
- Use white chocolate instead of dark for a sweeter, creamier finish
- Add a teaspoon of almond extract to the coconut mixture for deeper flavor
- Layer raspberry or strawberry jam between the crust and coconut for a fruity surprise
You can also make these Coconut Bars in different sizes by adjusting your pan. A smaller 8x8 pan will give you thicker, fudgier bars, while a larger sheet pan creates thinner, crispier treats.
Equipment Recommendations
Having the right tools makes preparing these Coconut Bars so much easier and ensures better results every time.
- 9x13-inch baking pan: This is your standard size for perfect bar thickness; metal pans conduct heat better than glass
- Parchment paper: Essential for easy removal and cleanup; don't skip this
- Large mixing bowl: For combining your coconut mixture comfortably
- Microwave-safe bowl: Perfect for melting chocolate without any fuss
- Offset spatula: Makes spreading the chocolate topping smooth and professional-looking
- Sharp chef's knife: Critical for clean cuts once the bars are chilled
- Measuring cups and spoons: Accuracy matters in baking
Budget-friendly alternatives:
- Use a glass baking dish if that's what you have; just add 5 minutes to baking time
- A regular spoon works fine instead of an offset spatula
- Any sharp knife will do; just keep wiping it clean between cuts
Storage & Meal Prep Tips
Proper storage keeps your Coconut Bars fresh and delicious for days, making them perfect for meal prep or making ahead for events.
Refrigerator Storage:
Store your Coconut Bars in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between layers if you're stacking them to prevent the chocolate from sticking. The bars actually taste better after a day in the fridge because the flavors meld together beautifully. Keep them chilled until about 15 minutes before serving for the best texture.
Freezer Instructions:
These bars freeze wonderfully for up to 3 months. Wrap individual bars in plastic wrap, then place them all in a freezer-safe container or bag. When you're ready to enjoy them, thaw in the refrigerator overnight or at room temperature for about an hour. The texture stays perfect after freezing, making these ideal for batch baking.
Meal Prep Strategy:
Make a double batch on Sunday and you'll have desserts or snacks ready for the entire week. Cut them into smaller squares for portion control. They're perfect for packing in lunchboxes; just keep them cool with an ice pack.
The Secret to Bakery-Quality Results
Here's my insider tip that makes these Coconut Bars taste like they came from an expensive bakery: let the coconut mixture sit for 5 minutes before spreading it on the crust. This simple step allows the condensed milk to fully absorb into the coconut, creating an even better texture.
The second secret? Don't spread the chocolate immediately after melting. Let it cool for 2-3 minutes so it thickens slightly; this prevents it from seeping into the coconut layer and creates a distinct, beautiful chocolate top that snaps when you bite into it. These Coconut Bars will look and taste absolutely professional with this simple trick!
FAQ
Why does my stomach hurt after eating coconut?
Coconut's high fiber and fat content can cause digestive discomfort if you eat too much. Start with smaller portions of these Coconut Bars if you have a sensitive stomach.
Is there a downside to coconut milk?
Coconut milk is high in calories and saturated fat. Enjoy these Coconut Bars in moderation as an occasional treat rather than daily.
Is coconut chocolate bar good for you?
Coconut Bars contain fiber and minerals from coconut, but they're still a dessert with sugar. Enjoy them as an occasional treat for the best balance.
Are coconut snacks healthy?
It depends on the ingredients. These homemade Coconut Bars use real coconut and quality chocolate, making them better than processed snacks when enjoyed occasionally.
Time to Get Baking!
There you have it; everything you need to make the most incredible Coconut Bars at home. These tropical treats are proof that you don't need complicated recipes or expensive ingredients to create something truly special. The combination of that buttery crust, chewy coconut center, and smooth chocolate topping is simply unbeatable. Every time I make these Coconut Bars, they disappear within hours, and I always get requests for the recipe.
Once you've mastered these, try branching out to other coconut creations like our refreshing Coconut Mojito Recipe for a tropical drink that pairs perfectly with these bars. Or if you're a breakfast person, check out our Coconut Cream Pancakes Recipe for another way to enjoy coconut in the morning. Don't forget to share your Coconut Bars results in the comments below; I love seeing your creations and hearing about your own twists on this recipe!
Life's too short for boring desserts; make these Coconut Bars and enjoy every bite! 🥥~ Viola
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Coconut Bars recipe:
Coconut Bars Recipe
Equipment
- 1 9x13 inch baking pan
- 1 Parchment paper
- 1 Large mixing bowl
- 1 Microwave-safe bowl
- Measuring Cups & Spoons
- 1 Offset spatula
- 1 Sharp knife
Ingredients
For the Crust
- 1.5 cups Graham cracker crumbs Creates buttery base
- ⅓ cup Melted butter Can substitute coconut oil
- 2 tablespoon Sugar Balances the crust
For the Coconut Layer
- 3 cups Sweetened shredded coconut Key texture
- 1 can Sweetened condensed milk 14 oz
- 1 teaspoon Vanilla extract Flavor boost
- 0.25 teaspoon Salt Balances sweetness
For the Chocolate Topping
- 1.5 cups Semi-sweet chocolate chips Dark chocolate works too
- 2 tablespoon Coconut oil Helps chocolate set glossy
Instructions
- Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the prepared pan. Bake for 10 minutes.
- In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt. Spread evenly over the crust.
- Return to the oven and bake for 15 minutes until the top is golden. Let cool.
- In a microwave-safe bowl, melt chocolate chips and coconut oil together in 30-second bursts, stirring until smooth.
- Spread melted chocolate over cooled coconut layer. Smooth with an offset spatula. Chill for at least 2 hours or until set.
- Remove from pan, slice into bars with a sharp knife, and serve.
Leave a Reply