coconut bars

Buttery Coconut Bars

flour

brown sugar

butter (melted)

tsp salt

eggs (at room temp)

14 oz can condensed milk

vanilla

coconut

Preheat oven to 350F/180C. Line a 13x9 baking dish with parchment and let the ends extend up and over the sides.

Mix the dry crust ingredients in a large bowl till they’re well blended. Add the melted butter mixing well. Press into the bottom of the prepared pan.

Bake for 12-15 min, until light brown. Remove and cool 10 minutes on a rack. Reduce oven temperature to 325F/160C.

In a large bowl, whisk all the filling ingredients, except the coconut, until well blended. Fold in the coconut. Pour filling over the crust and sprinkle top with the remaining 1 cup of coconut.

Bake for 25-30 minutes, until top is a light golden brown. Cool completely on wire rack.

Lift cooled bars out of the pan using the parchment overhang. Cut into bars.

Looking for a fun and easy recipe for something sweet? Make 3 Ingredient Coconut Mounds Bars! A sweet coconut filling dipped in dark chocolate and ready for snacking in just about 30 minutes--you&#039;ll love this make-at-home version of Mounds Bars.

3 Ingredient Mounds Bar Recipe

can sweetened condensed milk

dark chocolate ((or semi sweet chocolate))

In a medium mixing bowl, combine the coconut and sweetened condensed milk.

With clean and wet hands, shape the coconut mixture into 12 logs, placing each on a parchment paper lined cookie sheet. Freeze for about 20 minutes.

In a microwave-safe bowl, melt about 10 ounces of the chocolate by microwaving on high for 30 seconds then in 15 second intervals until completely melted. Stir well between each interval.

Add the remaining 5 ounces of chocolate to the melted chocolate and stir until it is melted.

Use forks to dip each of the coconut bars into the chocolate, then transfer back to the parchment paper lined cookie sheet. Allow the chocolate on the bars to set. Because the bars were chilled in the freezer, the chocolate should set quickly.

Chocolate cherry coconut bars made in a loaf pan.

Chocolate Cherry Coconut Bars

unsalted butter, melted

almond extract

salt

all-purpose flour

baking powder

chocolate chips

coconut shreds (sweet or unsweet, your choice)

Morello cherries

Preheat the oven to 350°.

Line a 9 x 5 x 3 loaf...

Line a 9 x 5 x 3 loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.

In a medium bowl, stir together the melted...

In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended.

Stir in the egg yolk, vanilla, almond extract...

Stir in the egg yolk, vanilla, almond extract and salt.

Sprinkle the flour and baking powder evenly on...

Sprinkle the flour and baking powder evenly on top and stir it together.

Finally, stir in the chocolate chips, coconut and...

Finally, stir in the chocolate chips, coconut and cherries.

Bake for 22-24 minutes. Use a toothpick to...

Bake for 22-24 minutes. Use a toothpick to test for doneness you don't want the toothpick to come out dry; some moist crumbs clinging is what you're looking for. Immediately lift the blondies out of the pan and allow to cool completely on a wire rack before devouring.

These decadent Chocolate Coconut Bars boast a buttery graham cracker crust, a creamy coconut filling and a rich chocolate topping - the ultimate treat for any coconut lover! Perfect for parties, holidays, or just because, these delightful bars are impossible to resist!

Chocolate Coconut Bars

graham cracker crumbs

sugar

butter

coconut (unsweetened)

condensed milk

maple syrup (not pancake syrup)

vanilla extract

coconut oil

Preheat the oven to 350°F. Line a 9 inch square pan with parchment paper. Set aside.

Combine graham cracker crumbs, sugar and melted butter in a medium bowl and stir to combine.

Transfer the crumb mixture to the prepared pan and use the bottom of a measuring cup or glass to press the crust into the bottom of the pan evenly.

Bake the crust for 8 to 10 minutes or until golden brown. Let it cool.

Graham Cracker Crust

Combine coconut, sweetened condensed milk, maple syrup and vanilla extract in a medium bowl and gently mix until combined.

Add the coconut mixture on top of the cracker crust and evenly spread.

Return the bars to the oven for another 10 to 15 minutes or until the coconut begins to turn golden brown on the edges. Do not over bake. Remove from the oven and let cool completely.

Coconut Layer

Combine the chocolate chips with the coconut oil in a microwave safe bowl and heat in in 30 second intervals at 50% power until melted, stirring in between.

Drizzle the chocolate over the coconut bars and use an offset spatula to even spread on top. Let the chocolate set up for at least an hour or until the chocolate is firm.

Cover and chill for at least 2 hours before serving. Cut into squares and enjoy!

Chocolate Layer

Almond coconut bars are lightly sweetened with honey and brown sugar for a cross between your favorite treat and a nourishing grain free snack and are grain free.

Easy Almond Coconut Bars

brown sugar (or coconut sugar)

butter ((you can use coconut oil, but you'll need to keep them refrigerated to stay firm))

almond flour

eggs

honey

mini semisweet chocolate chips ((or small regular chips))

coconut oil ((or butter))

Heat oven to 350 degrees. Line a 9 x 9-inch square pan with parchment (or foil - you&#x27;ll need the overhang to remove the bars).

Make the first layer by mixing the sugar and butter until creamy and then adding the almond meal and flax, stirring to combine well. Press into prepared pan and bake for 12 minutes until brown around the edges. Remove from oven.

Meanwhile, prepare the second layer by beating the eggs in a medium bowl. Add all the remaining second layer ingredients, mixing well and pour onto the partially baked first layer.

Bake for 20-23 minutes more, or until top is golden brown and center barely jiggles. Cool completely on a wire rack before cutting into 24 bars (TIP: cool in the fridge overnight for firmer bars).

For the drizzle, melt the chocolate chips with the oil and use a spoon to drizzle over the bars evenly (you can do this before cutting or after cutting, it&#x27;s up to you).

I made these in an 8x8 pan and substituted Reece's peanut butter chips as I can't do chocolate.  Once baked I melted more PB chips with some coconut oil and drizzled the bars.  Oh Yum!!

Oh my took these to my grandsons school. No-one at our table even got to try them. They disappeared in 10 minutes. I even doubled it. They are so effortless to make and I already had all of the ingredients in the pantry. I did use semi-sweet chocolate. I’m a sucker for sweets. Thanks Jami for this jewel.

I made these today and they taste great, although I was surprised by the cake-like consistency.  Maybe that is the texture that they are supposed to have, but I just expected something different for bars.  Mine were nice and golden brown, so I didn't dare bake them longer.  Are yours usually firm or soft in the middle?  I tried refrigerating them awhile to see if that would help them firm up, but no.  Perhaps it's because I used a store-bought fine almond flour, rather than a course meal... I hope I can figure out a way to make them a little firmer, because I have a lot of friends who eat gluten free, and they are easily made dairy-free, too, with dairy-free chocolate chips and coconut oil.  Thanks for sharing!

I thought I’d try this recipe because I like the simplicity of the recipe and the ingredients.  I had everything on hand too. I added 1 cup of roasted hazelnuts and a couple of drops of Wild orange essential oil to the chocolate drizzle. This tastes like a real almond joy bar but with hazelnuts and it tastes even better. Like a guilty pleasure and it’s addicting too!  I keep it in the fridge because I like it cold and it tasted better the second day. I would suggest cutting it into bars the next day because it holds its shape better and then drizzle. 

Thanks so much for an awesome recipe! I will be enjoying this all the time now 😉!

Thank you for this delicious recipe! I plan to make this soon. Great blog and wonderful recipes, links and everything! Love &amp; truly appreciate all of your hard work!

Making these AGAIN for Easter!!  (Also made for Christmas).  Huge hit!  Family expects me to bring them now ?  I double the recipe and bake in a 13x9x2.  Come out operfect.  Only problem is they are addictive!

Top 5 coconut bars recipes from across the web

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Top Tags

Buttery Coconut Bars

3 Ingredient Mounds Bar Recipe

Chocolate Cherry Coconut Bars

Chocolate Coconut Bars

Easy Almond Coconut Bars

Top 5 coconut bars recipes from across the web

The most viewed coconut bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Coconut Bars

3 Ingredient Mounds Bar Recipe

Chocolate Cherry Coconut Bars

Chocolate Coconut Bars

Easy Almond Coconut Bars

The most viewed coconut bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine