Dish Snapshot
Introduction
There’s a warm, nostalgic hush that comes with pulling a pan of chocolate coconut bars from the oven — the kitchen fills with a rich, chocolatey aroma threaded with sweet, toasty coconut. The first bite is a satisfying contrast: a slightly crisp edge, a chewy, coconut-studded interior, and pockets of melted chocolate that leave a glossy, indulgent finish on your tongue. These bars are both comfort and celebration in one square: simple to make, impossibly satisfying to eat.
If you’re a fan of coconut-forward desserts, you might also enjoy a creamy twist on coconut in this coconut milk cheesecake bars recipe, which plays with similar flavors in a different texture. Whether you’re looking for a bake to warm the house on a gray afternoon or a tray to bring to family gatherings, these chocolate coconut bars hit a sweet spot between approachable and indulgent.
Nutrition Information
Estimated nutrition per serving (recipe yields 9 bars)
These values are estimates calculated from USDA FoodData Central ingredient profiles and rounded for clarity. For personalized dietary guidance consult reputable sources such as the Mayo Clinic or CDC.
- Serving size: 1 bar (1/9 of recipe)
- Calories: ~280 kcal
- Total fat: ~16 g
- Saturated fat: ~9–10 g
- Carbohydrates: ~31 g
- Sugars: ~20 g
- Dietary fiber: ~4 g
- Protein: ~4 g
- Sodium: ~100–150 mg
- Cholesterol: ~40–50 mg
Notes on accuracy: ingredient brands and specific chocolate/coconut types significantly affect final numbers (e.g., using dark chocolate or unsweetened coconut will lower sugar and alter fats). These estimates were created from aggregated nutrient values in USDA FoodData Central and rounded to whole numbers for readability.
Why You’ll Love It
- Instant comfort: The marriage of cocoa and coconut is nostalgic and instantly comforting — perfect for cozy mornings with coffee or for delivering warm squares to friends.
- Crowd-pleasing simplicity: Minimal ingredients, straightforward steps, and broad appeal make this a go-to for potlucks and bake sales.
- Textural delight: Crisp edges, a tender, chewy center, and melty pockets of chocolate create layers of texture in every bite.
- Adaptable: Easily modified to be more desktop-friendly, gluten-free, or vegan with a few smart swaps.
How to Make Chocolate Coconut Bars
Ingredients
- 1 cup chocolate chips
- 1 cup sweetened shredded coconut
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
Optional ingredients and substitutions
- To reduce sugar: use 1/4 cup sugar + 1/4 cup maple syrup or 1/3 cup coconut sugar.
- For extra chew: add 1/4 cup sweetened condensed milk (reduce other sugar).
- Gluten-free: substitute a 1:1 gluten-free flour blend for all-purpose flour.
- Vegan: replace butter with coconut oil (same amount) and use flax "eggs" (2 tbsp ground flaxseed + 6 tbsp water) instead of eggs; use dairy-free chocolate chips.
- Add-ins: chopped nuts (walnuts, macadamia), dried cherries, or orange zest.
Method & Process
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a mixing bowl, combine the melted butter, granulated sugar, and cocoa powder until smooth and free of lumps.
- Add the eggs one at a time, mixing well after each addition so the batter becomes glossy and homogenous.
- Stir in the vanilla extract and salt.
- Gradually fold in the flour until just combined, then stir in the chocolate chips and shredded coconut.
- Pour the mixture into the prepared baking pan and spread evenly with a spatula.
- Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).
- Let cool completely in the pan before slicing into bars. Enjoy!
Practical tips
- Avoid overmixing after adding flour to keep bars tender rather than cakey.
- Check doneness at 25 minutes; ovens vary. The center should be set but slightly soft — it will firm up as it cools.
- For cleaner slices, chill the pan for 30–60 minutes, then use a knife warmed under hot water and wiped dry between cuts.
Serving Suggestions
- Classic: Serve room temperature on its own — the chocolate and coconut flavors are complete and satisfying.
- With a spread: Warm a bar slightly and top with a smear of butter or a spoonful of mascarpone for extra richness.
- With beverages: Pairs beautifully with black coffee, café au lait, or a glass of cold milk.
- Dessert plate: Serve warmed with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a decadent dessert.
- Snack-style: Pack as an afternoon pick-me-up with tea; for healthier snack occasions, try serving a smaller square alongside fresh fruit or yogurt. You may also like the lighter profile of these healthy coconut protein bars for a portable swap.
Shelf Life & Storage
How to keep them at their best:
- Room temperature: Store in an airtight container at room temperature for up to 2–3 days.
- Refrigeration: Store in an airtight container in the fridge for up to 7 days; bring to room temperature or warm briefly before serving to soften chocolate.
- Freezer: Wrap individual bars in plastic wrap and place in a freezer-safe bag or container for up to 2–3 months. Thaw in the fridge overnight or at room temperature for 30–60 minutes.
Chef’s Advice
- Chocolate choice matters: Use a good-quality semisweet or bittersweet chocolate chip for depth of flavor — cheaper chips can taste waxy.
- Coconut texture: If you prefer less chew, toast the shredded coconut lightly in a dry pan until golden to amplify flavor while reducing moisture.
- Even baking: Use an oven thermometer if your oven runs hot or cold; accurate temperature ensures even set without drying the bars.
- Salt balance: Don’t skip the pinch of salt — it brightens the chocolate and balances sweetness.
- Cooling is key: Cutting too soon will cause bars to crumble; patience yields clean slices and firmer texture.
Delicious Variations
- Dark Cherry Coconut Bars: Fold in 1/2 cup chopped dried cherries and replace half the chocolate chips with dark chocolate for a fruity contrast.
- Tropical Coconut Lime Bars: Add 1–2 teaspoons lime zest and use unsweetened coconut with 2–3 tablespoons honey in place of some sugar for a brighter, less-sweet bar.
- Vegan & Gluten-Free: Use a 1:1 gluten-free flour, coconut oil instead of butter, and a flax "egg" mix (2 tbsp ground flax + 6 tbsp water) — bake and watch the texture (may need an extra 2–3 minutes).
- Nutty Crunch Bars: Stir in 1/2 cup chopped macadamia or pecans for added crunch and richness.
Recipe Q&A
Q: Can I make these without eggs?
A: Yes — use flax eggs (for 2 eggs: mix 2 tbsp ground flaxseed + 6 tbsp water, let sit) or a commercial egg replacer, but texture may be slightly denser.
Q: My bars came out dry — what went wrong?
A: Overbaking is the most common cause. Pull them when the center still has a few moist crumbs. Also avoid overmixing after adding flour.
Q: I want less sugar — how can I reduce it?
A: Reduce granulated sugar to 1/4 cup and add 2–3 tbsp maple syrup or honey for moisture; taste and adjust. Lowered sugar may change texture slightly.
Q: Can I omit the chocolate chips?
A: Yes — the cocoa and sugar will still give chocolate flavor, but add-ins like chopped nuts, dried fruit, or a swirl of peanut butter will add interest.
Q: How do I get clean squares?
A: Chill the pan after cooling for 30–60 minutes, then use a sharp knife warmed under hot water and wiped dry between cuts.
Conclusion
If you’re craving something that blends familiar comfort with a tropical twist, these chocolate coconut bars are easy to love and even easier to share. For a quick inspiration on a similar, minimal-ingredient spin, check out this take on 5-Ingredient Chocolate Coconut Bars (Eating Bird Food), and if you want a different coconut-bar tradition to compare, explore the recipe for Magic Coconut Bars (Momsdish). Try the recipe, share your results, and tell us how you customized your bars — community feedback is what makes these recipes evolve and shine.
Print
Chocolate Coconut Bars
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
Indulge in these rich chocolate coconut bars, featuring a crispy edge and a chewy, coconut-studded interior.
Ingredients
- 1 cup chocolate chips
- 1 cup sweetened shredded coconut
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a mixing bowl, combine the melted butter, granulated sugar, and cocoa powder until smooth and free of lumps.
- Add the eggs one at a time, mixing well after each addition to create a glossy batter.
- Stir in the vanilla extract and salt.
- Gradually fold in the flour until just combined, then stir in the chocolate chips and shredded coconut.
- Pour the mixture into the prepared baking pan and spread evenly with a spatula.
- Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely in the pan before slicing into bars. Enjoy!
Notes
For cleaner slices, chill the pan for 30–60 minutes before cutting. Avoid overmixing after adding flour to keep bars tender. Check doneness at 25 minutes; ovens vary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 125mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
