Coconut Bars
Coconut Bars
A soft, chewy square brimming with coconut flavor — these Coconut Bars feel like a sunlit kitchen and childhood bake-sale at once. They’re simple to make, naturally coconut-forward, and finished with a drizzle of dark chocolate for contrast. If you love toasted coconut and minimal fuss, this recipe delivers comfort in every bite.
I sometimes pair these with a fruit-forward bar like Raspberry Coconut Chocolate Bars when I want a dessert platter that balances tart and sweet.
Why make this recipe
If you’re tired of dense, overly sweet bars or boxed snacks that don’t taste homemade, this recipe is perfect because it uses whole desiccated coconut and a touch of coconut cream to create a naturally coconut-rich texture without relying on processed fillers. The result is chewy, lightly toasted bars that feel indulgent but are quick enough for weeknight baking.
Step-by-Step Guide to Making Coconut Bars
Ingredients:
- 3 cups desiccated coconut, unsweetened
- ⅓ cup coconut cream
- ½ cup sugar-free syrup
- 4 tablespoons coconut oil
- 1 oz dark or sugar-free chocolate (minimum 85% cocoa solids)
Directions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the desiccated coconut, coconut cream, sugar-free syrup, and coconut oil. Stir thoroughly until the mixture is evenly moistened and starts to hold together when pressed.
- Line a small baking pan (an 8×8 inch or similar) with parchment paper. Press the coconut mixture firmly and evenly into the lined pan so it compacts into a slab about 1/2–3/4 inch thick.
- Bake in the preheated oven for 25 minutes or until the top turns a light golden brown; the edges will deepen slightly in color. Baking time can vary depending on pan size and oven specifics, so check at 20 minutes if your oven runs hot.
- Remove from the oven and allow the slab to cool completely in the pan. Cooling is important so the bars firm up and hold their shape when cut.
- Melt the dark chocolate gently — use a double boiler or microwave in short 10–15 second bursts, stirring between bursts to prevent scorching. Drizzle or spread the melted chocolate over the cooled coconut slab. Let the chocolate set at room temperature or pop the pan into the refrigerator for a short time to speed firming.
- Once set, lift the parchment out of the pan and cut the slab into squares or rectangles with a sharp knife. Serve at room temperature or slightly chilled.
How to Store Coconut Bars
- Room temperature: Store in an airtight container for up to 2 days in a cool, dry place.
- Refrigerator: Keep in an airtight container and refrigerate for up to 10 days. Place parchment or wax paper between layers to prevent sticking.
- Freezer: Individually wrap bars in plastic wrap or parchment, then place in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Serving Ideas for Coconut Bars
- Serve these bars slightly chilled for a firmer bite or at room temperature for a softer, chewier texture.
- Pair with strong coffee or a slightly bitter tea; the dark chocolate and coconut richness stand up well to tannins and bright roasts.
- Assemble a dessert board with a mix of textures: a few Coconut Bars, some fresh berries, and a handful of toasted nuts make a balanced, crowd-pleasing spread.
Tips to Make Coconut Bars (Q&A style)
Q: How do I keep the bars chewy rather than dry?
A: Make sure the coconut cream and syrup are well incorporated and the mixture is compacted firmly into the pan before baking; under-measuring liquid or overbaking will dry them out.
Q: Can I use sweetened coconut?
A: Yes, but reduce the syrup slightly to avoid excessive sweetness and watch the bake time — sweetened coconut browns faster.
Q: What’s the best way to melt chocolate without seizing?
A: Use a double boiler or microwave in short bursts, stirring between each burst. Adding a small teaspoon of coconut oil to the chocolate can help create a glossy drizzle.
Variations
Bullet variation:
- Add 1 teaspoon vanilla extract to the coconut mixture for a warm, aromatic lift.
- Stir in 1/4 cup chopped toasted almonds or macadamia nuts for a nutty crunch and extra richness.
Paragraph variation (comparison-style):
If you prefer an even richer bar, swap half of the desiccated coconut for flaked coconut for larger coconut pieces that give more pronounced bites; compare that to using finely desiccated coconut only, which yields a denser, more uniform chew. Another substitution is swapping the dark chocolate drizzle for a thin layer of melted sugar-free white chocolate to make the flavor profile sweeter and creamier — the dark drizzle provides bitter contrast while white chocolate highlights the coconut’s sweetness.
What makes these Coconut Bars special
These bars stand out because they celebrate coconut in both texture and taste: desiccated coconut gives chew and body, coconut cream adds moisture and a silky mouthfeel, and coconut oil sears in the coconut flavor when baked. The dark chocolate finish isn’t just decorative — it creates a pleasant bitter-sweet counterpoint that keeps the bars from feeling cloying. Because the recipe relies on a handful of pantry items rather than boxed mixes, the coconut flavor comes through pure and familiar, which is part of the nostalgic appeal.
How to Present Coconut Bars
- For gifting, stack bars in a small box or tin lined with parchment and tie with a ribbon. Add a small label indicating whether the bars contain sugar-free ingredients.
- For entertaining, place bars on a tiered dessert stand alternating with fresh fruit to make the plate visually inviting. Sprinkle a few toasted coconut flakes on top of the chocolate drizzle right before serving for a homemade finish.
Troubleshooting and expert tips
- Preventing crumbly bars: If your bars are falling apart after cooling, they may not have had enough binding moisture. Next time, increase the coconut cream by 1–2 tablespoons or press the mixture even more firmly into the pan before baking.
- Avoiding burning: Keep an eye on the bars in the last 5 minutes of baking. Coconut browns quickly at the edges; if the top is coloring too fast, tent with foil for the remainder of baking.
- Cutting clean squares: Chill the slab briefly to firm the chocolate and filling, then use a hot, sharp knife (dip in hot water and wipe dry between cuts) for clean slices.
FAQs
Q: Can I make these bars nut-free?
A: Yes. The base recipe is naturally nut-free if you omit any nut mix-ins; just ensure any chocolate you use is processed in a nut-free facility if you have severe allergies.
Q: Are these bars keto-friendly?
A: They can be, depending on the sugar-free syrup and chocolate you choose. Use certified sugar-free syrup and a dark chocolate with minimal polyols to reduce carbs.
Q: How do I toast the coconut if I want a darker flavor?
A: Spread desiccated coconut on a baking sheet and toast at 325°F (160°C) for 5–10 minutes, stirring once or twice, until golden. Allow to cool before mixing with the other ingredients.
- What if my bars are too sticky? Try chilling them to firm up the coconut oil and chocolate; if still sticky, reduce syrup slightly next time.
Additional serving and pairing notes
- Breakfast twist: Cut bars into small pieces and crumble over plain Greek yogurt with a drizzle of honey and sliced banana for a tropical parfait.
- Party bite: Cut bars into bite-size squares and skewer with a raspberry or small piece of pineapple for an easy finger food that looks festive.
Nutritional considerations
These Coconut Bars are coconut-forward and naturally higher in fat due to coconut oil and coconut cream, but they’re also fiber-rich because of the desiccated coconut. Choosing sugar-free syrup and a high-cocoa chocolate keeps added sugars low. If dietary needs are strict, calculate portions carefully and consider smaller serving sizes to enjoy the flavor without excess calories.
Baking variations and advanced swaps
- For an extra-toasty profile, brown the coconut oil lightly before mixing (careful — coconut oil has a low smoke point). This adds a caramelized note.
- For a softer center, try reducing the bake time by 3–4 minutes and allowing more time to set in the pan; the bars will remain chewier and less firm.
Finishing flourish ideas
- Sprinkle flaky sea salt over the melted chocolate before it sets to heighten the chocolate-coconut contrast.
- Mix a teaspoon of finely grated orange zest into the coconut mixture for a bright citrus lift that pairs beautifully with dark chocolate.
Occasions to make these bars
- Weeknight baking when you want a quick dessert.
- Tropical-themed gatherings where coconut-forward treats are appropriate.
- Packing in lunchboxes as a snack — they travel well chilled and are easy to portion.
Final thoughts before you bake
This Coconut Bars recipe is forgiving and modular: texture, sweetness, and finish can be nudged to suit your tastes. It’s a straightforward way to get a homemade, bakery-style bar without long ingredient lists or complex techniques. Once you’ve baked a batch, experiment with the variations above to find your favorite combination of chew, toast, and chocolate.
Conclusion
If you want a slightly chewier, classic take on coconut bars, try the inspiration behind many home bakers’ favorites by checking this guide to Chewy Coconut Bars – The View from Great Island. For a magic-bar style twist and more mix-and-match ideas, this collection offers helpful variations: Coconut Magic Bars Recipe – AMAZING Magic Cookie Bars!
Print
Coconut Bars
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft, chewy bars brimming with coconut flavor, finished with a drizzle of dark chocolate for a touch of indulgence.
Ingredients
- 3 cups desiccated coconut, unsweetened
- ⅓ cup coconut cream
- ½ cup sugar-free syrup
- 4 tablespoons coconut oil
- 1 oz dark or sugar-free chocolate (minimum 85% cocoa solids)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the desiccated coconut, coconut cream, sugar-free syrup, and coconut oil. Stir thoroughly until the mixture is evenly moistened.
- Line an 8×8 inch baking pan with parchment paper. Press the mixture firmly into the pan to compact it into a slab.
- Bake for 25 minutes or until golden brown, checking at 20 minutes.
- Remove from oven and allow to cool completely in the pan.
- Melt the dark chocolate and drizzle over the cooled slab. Let it set.
- Lift the parchment out of the pan and cut into squares or rectangles.
Notes
Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 10 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 3g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Coconut Bars, Chewy Bars, Coconut Dessert, Easy Dessert Recipes, Tropical Treats
