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