Coconut Bars has been a cherished treat in my family for as long as I can remember. I still vividly recall the aroma of toasted coconut filling our kitchen, a scent that instantly brings me back to my childhood. My grandma, a true baking wizard, always had a tray of these delightful coconut dessert bars cooling on the counter, just waiting for us grandkids to arrive. The combination of the buttery crust, the unbelievably chewy coconut center, and that rich chocolate topping is pure magic. It’s an easy ground coconut treat that never fails to bring smiles. Let’s get cooking!

Why You’ll Love These Coconut Bars

I genuinely believe these Coconut Bars will become a new favorite in your home, just as they have in mine. They offer a delightful blend of textures and flavors that are hard to resist.

Incredible Taste: You’ll love the perfect balance of sweet, chewy coconut with a rich chocolate topping and a crisp graham cracker crust. It’s a flavor explosion!
Quick Prep: This is truly an easy coconut bar recipe to whip up. I find the hands-on time to be minimal, making it perfect for busy days.
Family Favorite: Everyone, from kids to adults, adores these bars. They’re a guaranteed crowd-pleaser for any gathering.
Budget-Friendly: Made with common pantry staples, this easy coconut bar recipe won’t break the bank.
Versatile Treat: Whether for a potluck, a bake sale, or just a sweet craving, these bars fit every occasion.
Satisfyingly Chewy: The coconut layer provides a wonderfully satisfying chewiness that keeps you coming back for more.

Ingredients for Homemade Coconut Bars

Here’s what you’ll need to create these irresistible Coconut Bars. I’ve found that using quality ingredients really makes a difference in the final taste and texture of these delightful treats.

1 ½ cups graham cracker crumbs – I typically use pre-crushed crumbs for convenience, but you can crush your own whole graham crackers.
½ cup melted butter – Unsalted butter works best here, providing the perfect binding for the crust.
¼ cup sugar – Just enough to give the crust a touch of sweetness without overpowering the other layers.
4 cups sweetened shredded coconut – This is the star of our show, giving these chewy coconut bars their signature flavor and texture.
1 (14-ounce) can sweetened condensed milk – This magical ingredient binds the coconut layer, ensuring those wonderfully chewy coconut bars and adding rich sweetness.
1 teaspoon vanilla extract – Pure vanilla extract enhances all the sweet flavors.
¼ teaspoon salt – A little salt perfectly balances the sweetness in the coconut layer.
1 ½ cups semi-sweet chocolate chips – I prefer semi-sweet, but milk chocolate or dark chocolate chips work too.
1 tablespoon coconut oil – This helps the chocolate melt smoothly and gives it a beautiful shine.

Deliciously golden-brown Coconut Bars with a rich chocolate topping, ready to be served on a white platter.

How to Make Coconut Bars

Making these delightful Coconut Bars is a straightforward process, and I promise you’ll find this a very simple coconut bar recipe to follow. Just a few steps stand between you and a tray of these amazing treats!

Step 1: First, preheat your oven to 350°F (175°C). It’s important to have your oven at the right temperature from the start. Then, line a 9×13-inch baking pan with parchment paper, making sure to leave an overhang on the sides. This overhang will be your best friend when it’s time to lift the finished bars out.
Step 2: In a medium-sized bowl, combine your graham cracker crumbs, melted butter, and sugar. Mix these ingredients thoroughly until the mixture looks and feels like wet sand. This creates the perfect base for our Coconut Bars. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake this crust for 8 minutes, just until it’s lightly golden and fragrant.
Step 3: While your crust is baking and filling your kitchen with a lovely aroma, you can prepare the coconut layer. In a large bowl, combine the sweetened shredded coconut, the can of sweetened condensed milk, vanilla extract, and a pinch of salt. Mix these ingredients until the coconut is completely coated and looks wonderfully sticky and sweet.
Step 4: Once the crust comes out of the oven, immediately and carefully spread the coconut mixture evenly over the hot crust. The warmth of the crust helps the coconut layer settle nicely. Return the pan to the oven and bake for another 20-25 minutes, or until the coconut layer turns a beautiful golden brown. You’ll smell the toasted coconut, which is always a good sign!
Step 5: Remove the pan from the oven and let the bars cool at room temperature for about 10 minutes. This initial cooling period is crucial before you add the chocolate topping.
Step 6: Now for the luscious chocolate topping! In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Melt these in 30-second intervals in the microwave, stirring well after each interval, until the mixture is smooth and glossy. This is a truly simple coconut bar recipe step to achieve a professional-looking finish.
Step 7: Pour the melted chocolate evenly over the warm coconut layer and spread it gently with a spatula. Allow your Coconut Bars to cool completely at room temperature, then transfer them to the refrigerator for at least 2 hours. This chilling time is essential for the chocolate to fully set and for the bars to firm up properly.
Step 8: Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place it on a cutting board. For neat slices, use a sharp knife to cut into squares or rectangles, wiping the knife clean between each cut. This makes for beautiful Coconut Bars ready for serving!
Step 9: Serve your delicious Coconut Bars immediately, or store them in an airtight container for later enjoyment.

Pro Tips for the Best Coconut Bars

I’ve learned a few tricks over the years to ensure my Coconut Bars turn out perfectly every time. These expert tips will help you achieve that ideal texture and flavor, making your homemade coconut treats truly stand out.

Always use fresh, good-quality sweetened shredded coconut for the best flavor and chewiness.
Don’t overbake the coconut layer; it can dry out quickly. Look for a golden brown, not dark brown, color.
Allow the bars to cool completely and chill thoroughly. This is crucial for clean cuts and a firm texture.
For an extra layer of flavor, lightly toast a small portion of the shredded coconut before adding it to the mixture.
Use good quality chocolate chips; it truly makes a difference in the topping’s taste and smoothness.

What’s the secret to perfect Chewy Coconut Bars?

The secret lies in the sweetened condensed milk. It not only binds the coconut but also keeps the layer incredibly moist and chewy. Also, don’t overbake! A slightly underbaked coconut layer ensures that delicious chewiness that makes these some of the best coconut bar recipes you’ll find.

Can I make Coconut Bars ahead of time?

Absolutely! These Coconut Bars are fantastic for making ahead. You can prepare them up to 3-4 days in advance and store them in an airtight container in the refrigerator. This makes them perfect for parties or as a convenient dessert throughout the week.

How do I avoid common mistakes with Homemade Coconut Bars?

To avoid common pitfalls, ensure your graham cracker crust is pressed firmly to prevent crumbling. Don’t skip chilling the bars; this sets the chocolate and makes them easy to cut. Lastly, avoid over-mixing the coconut layer, as it can sometimes lead to a tougher texture.

Best Ways to Serve Coconut Bars

These delightful Coconut Bars are incredibly versatile and perfect for almost any occasion. I love serving them as a simple after-dinner treat with a cup of coffee or a glass of cold milk. Their rich flavor and satisfying chewiness make them a standalone dessert that truly shines.

For a more elegant presentation, especially if you’re aiming for a tropical coconut bar dessert experience, try pairing them with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A sprinkle of toasted coconut flakes or a few fresh berries, like raspberries or blueberries, can add a beautiful pop of color and freshness. These pairings elevate the simple bar into a more sophisticated offering.

They’re also fantastic for potlucks, picnics, or as a sweet addition to any dessert platter. The convenience of these individual Coconut Bars makes them a hassle-free option for sharing with friends and family.

A close-up of a perfectly cut Coconut Bar, showcasing its distinct layers of graham cracker crust, chewy coconut, and smooth chocolate topping.

Nutrition Facts for Coconut Bars

I know many of you are curious about the nutritional breakdown, so I’ve put together the estimated facts for these delicious Coconut Bars. This recipe yields about 24 servings, making it easy to share!

Serving Size: 1 bar
Calories: 250
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Sugar: 25g
Protein: 3g
Cholesterol: 10mg
Sodium: 80mg

Please remember that these nutritional values are estimates and may vary based on specific brands and ingredients you choose to use for your Coconut Bars.

How to Store and Reheat Coconut Bars

Proper storage is key to keeping your delicious Coconut Bars fresh and enjoyable. After they’ve completely cooled and the chocolate has set, I recommend storing them in an airtight container. This will keep them fresh in the refrigerator for up to 3-4 days. I often find myself grabbing one of these delightful coconut square treats straight from the fridge for a quick snack.

If you’ve made a large batch or want to save them for later, these Coconut Bars freeze beautifully! Just wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months.

When you’re ready to enjoy a frozen bar, simply let it thaw in the refrigerator overnight, or at room temperature for about 30 minutes. I usually don’t reheat them; they’re perfect served chilled or at room temperature. However, if you prefer a slightly softer texture, a few seconds in the microwave can do the trick, but be careful not to melt the chocolate completely.

Frequently Asked Questions About Coconut Bars

What are coconut bars exactly?

Coconut Bars are delightful dessert squares typically featuring a crisp base, a rich and chewy coconut filling, and often a chocolate topping. They’re a classic bake sale favorite and a wonderfully satisfying sweet treat. My recipe combines a graham cracker crust with a sweetened condensed milk and coconut layer, topped with smooth chocolate.

Can I use unsweetened coconut for these coconut bars?

While you can, I highly recommend sticking with sweetened shredded coconut for these Coconut Bars. The sweetened variety is crucial for achieving that perfectly moist and chewy texture we all love. If you use unsweetened, you’ll need to significantly increase the amount of sugar or condensed milk to balance the flavor and moisture.

How do I get clean cuts when slicing my coconut bars?

For pristine slices of your Coconut Bars, ensure they are thoroughly chilled in the refrigerator for at least 2 hours, or even longer. Before cutting, run a sharp knife under hot water, wipe it dry, and then make your cut. Clean the knife between each slice to prevent sticking and smudging. This trick makes a huge difference!

Can I add nuts or other mix-ins to the coconut layer?

Absolutely! I often experiment with different additions to my Coconut Bars. Chopped pecans, walnuts, or even macadamia nuts would be delicious additions to the coconut layer, adding extra crunch and flavor. You could also stir in a handful of mini chocolate chips or dried cranberries for a different twist. Just remember not to overmix!

Variations of Coconut Bars You Can Try

One of the best things about these Coconut Bars is how easily you can adapt them to different tastes or dietary needs. I love experimenting in my kitchen, and I’ve tried a few delightful variations that I think you’ll enjoy.

No-Bake Coconut Bars: For those hot summer days or when you just don’t want to turn on the oven, you can easily make a no-bake version. Simply skip baking the crust, and ensure your coconut layer is firm enough before chilling.
Healthy Coconut Bars Recipe: If you’re looking for a lighter option, consider using a crust made from crushed oats and dates, and sweeten the coconut layer with a natural sweetener like maple syrup instead of condensed milk. You can also opt for dark chocolate with a higher cocoa content.
Tropical Fruit Infusion: For a burst of tropical flavor, try adding finely diced dried mango or pineapple to the coconut layer. It adds a wonderful tanginess that complements the sweet coconut perfectly.
Nutty Coconut Bars: I sometimes stir in a handful of chopped almonds or pecans into the coconut mixture for an added crunch and a deeper, nutty flavor. It’s a simple way to elevate your classic Coconut Bars.

Coconut Bars: 24 Amazing Treats, Grandmas Secret!

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Author: Margaret
Total Time: 3 hours 55 minutes
Yield: 24 bars 1x
Diet: Vegetarian

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Description

These Coconut Bars are a simple and delicious dessert. They feature a buttery graham cracker crust, a chewy sweetened coconut filling, and a rich chocolate topping. This recipe is easy to follow and uses everyday ingredients, perfect for any occasion.

Ingredients

Scale

For the Crust:
1 ½ cups graham cracker crumbs
½ cup melted butter
¼ cup sugar
For the Coconut Layer:
4 cups sweetened shredded coconut
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¼ teaspoon salt
For the Chocolate Topping:
1 ½ cups semi-sweet chocolate chips
1 tablespoon coconut oil

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Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes until lightly golden.
While the crust bakes, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt in a large bowl. Mix until the coconut is fully coated.
Once the crust is 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, or until the coconut layer is golden brown.
Remove the pan from the oven and let it cool for 10 minutes at room temperature.
In a microwave-safe bowl, melt chocolate chips and coconut oil 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.
Allow the Coconut Bars to cool completely at room temperature, then refrigerate for at least 2 hours until the chocolate is fully set.
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, wiping the knife clean between cuts.
Serve immediately or store in an airtight container.

Notes

For vegan coconut bars, replace butter with coconut oil, use vegan condensed coconut milk, and dairy-free chocolate chips.
For a gluten-free option, use gluten-free cookies or almond flour with melted butter and sugar for the crust.
To make a lower sugar version, use sugar-free condensed milk and reduce added sugar in the crust.
Add ½ cup chopped almonds or macadamia nuts to the coconut layer for extra crunch.
Sprinkle sea salt on top of the chocolate for salted chocolate coconut bars.
Let the coconut mixture sit for 5 minutes before spreading on the crust; this allows the condensed milk to absorb better.
Let the melted chocolate cool for 2-3 minutes before spreading to prevent it from seeping into the coconut layer.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American