This Chocolate Coconut Bars recipe is simple to make and always a crowd-pleaser. The combination of chocolate and coconut is a favorite, frequently requested by my customers. These bars are one of my go-to desserts—who can resist the soft cookie base paired with the gooey, chocolaty coconut topping?
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What is good about these cookie bars?
When cooking for a crowd, simplicity is key—without sacrificing flavor! For casual gatherings, a table filled with platters of dessert bars, prepared the day before, is a great option. Be sure to check out my other brownies and bars recipes for variety. I like to offer a mix of options for guests, with my go-to selection being: one fruit dessert, one chocolate dessert, and one nut-based dessert—there’s something to satisfy every palate!
Prepare Pan for Baking
- Use a 10" square baking pan
- Prepare your baking pan to make removal easier by following instructions below:
- Cut two 10" x 15" strips of parchment paper.
- Butter or spray the bottom and sides of the pan.
- Place two strips crossing each other so the paper extends beyond top of pan.
Once cookie bars have set, simply lift parchment paper to easily remove from the pan.
Ingredients
Shortbread base ingredients
- All-purpose flour, baking powder and salt
- Unsalted butter: bring your butter to room temperature before starting the recipe. This helps it blend more smoothly with the other ingredients.
- Granulated sugar
- Vanilla extract or vanilla bean paste
Quantities listed in recipe card.
Chocolate and coconut topping ingredients
- Brown sugar: use dark or light brown sugar
- Eggs: bring eggs to room temperature before starting recipe
- Coconut: use sweetened, shredded coconut. Do not toast coconut.
- Granulated sugar
- Chocolate: use bittersweet or semisweet chocolate chips or chocolate chopped into small pieces.
Quantities listed in recipe card.
Instructions
Note: These chocolate coconut cookie bars are baked in two stages: first, the shortbread base, and then with the coconut and chocolate filling. Partially baking the shortbread base ensures it's fully cooked and prevents the topping from blending into it. Trust me—this extra step is worth it!
Shortbread base instructions
1 - Sift or whisk together flour, baking powder and salt.
2 - Place sugar and butter in a bowl. Mix together until light and fluffy (approximately 2 minutes). A hand- or stand-mixer may be used.
3 - Add flour mixture to bowl. Mix until dough just starts to come together. Note: dough will be crumbly.
4 - Pour dough into the prepared pan. Using your hands, lightly press dough down so it evenly covers bottom of pan. Bake for 12 minutes at 350° F.
After baking, cool shortbread base before proceeding with chocolate coconut topping.
Coconut and chocolate topping instructions
1 - Place brown sugar in a mixing bowl. Begin adding eggs one at a time, mixing with a rubber spatula between each addition.
2 - Add granulated sugar and coconut to bowl. Mix until fully combined.
3 - Add chocolate chunks to mixing bowl. Stir until evenly distributed.
4 - Pour topping over partially baked shortbread base. Spread evenly. Bake at 350° F for 22 - 25 minutes.
Cooling and serving
After baking, allow the dish to cool completely for about 2 hours. Then, refrigerate it for an additional 2 hours to let the topping set properly. Since the topping is quite gooey, it needs this time to solidify.
Once topping has set, remove pan from the refrigerator. Carefully pull upwards on the parchment paper to remove cookie bars. Slice into pieces of your desired size.
Storage
Place chocolate coconut bars in an airtight container and store in a cool, dry place or in your refrigerator. If stacking, separate layers with wax paper to prevent the bars from sticking together. Alternatively, wrap them tightly in plastic wrap or foil and freeze for up to two months.
More coconut dessert recipes
Love coconut in your desserts? Check out a few of these recipes:
I hope your family and friends enjoy these Chocolate Coconut Cookie Bars!
📋 Recipe
Chocolate Coconut Bars Recipe
Equipment
- Stand Mixer or hand mixer
- 10 Inch Square Pan
- Bowls, measuring cups and spoons
Ingredients
Dough
- 2 Cups All-purpose flour sift if necessary to remove any lumps
- ¾ teaspoon Baking Powder
- 1 teaspoon Salt
- 1 Cup Butter softened
- ¾ Cup Granulated Sugar (measure #1)
- 1 teaspoon Vanilla extract
Topping
- 1 ¼ Cups Light Brown Sugar
- 4 Large Eggs room temperature
- ½ Cup Granulated Sugar (measure #2)
- 2 Cups Sweetened Shredded Coconut
- 12 Ounces Bittersweet Chocolate, chopped into chunks
Instructions
Prepare Pan
- Spray pan with nonstick baking spray. Place strips of parchment paper in bottom of pan so the parchment extends over the four pan sides.
Make Cookie Base
- Preheat oven to 350℉ (180℃)
- Sift or whisk together flour, baking powder and salt.2 Cups All-purpose flour, ¾ teaspoon Baking Powder, 1 teaspoon Salt
- Place butter and sugar in bowl of a stand mixer. Using the paddle attachment begin mixing on medium speed. Continue to mix until butter and sugar mixture is light and fluffy (approximately 2 - 3 minutes). Note: a hand mixer may also be used1 Cup Butter, ¾ Cup Granulated Sugar (measure #1)
- Add vanilla to mixing bowl and mix for another 20 seconds.1 teaspoon Vanilla extract
- Add the flour, baking powder and salt mixture to mixing bowl. Mix for 20 - 30 seconds.
- Remove bowl from the mixer and, using a silicone spatula, mix the dough briefly. Note: the dough will be crumbly.
- Pour dough into the prepared pan. Using your hands, lightly press dough down so it evenly covers the bottom of pan.
- Bake for 12 minutes.
- Place on a cooling rack. Cool for 10 minutes. Proceed with making the topping.
Topping
- Place brown sugar in mixing bowl. Begin adding eggs one at a time, mixing with a rubber spatula between each addition.1 ¼ Cups Light Brown Sugar, 4 Large Eggs
- Add granulated sugar and coconut to the bowl. Mix until fully combined.½ Cup Granulated Sugar (measure #2), 2 Cups Sweetened Shredded Coconut
- Add chocolate chunks to the bowl. Stir until evenly distributed.12 Ounces Bittersweet Chocolate, chopped into chunks
- Pour topping over partially baked cookie dough base. Spread evenly.
Bake
- Bake for 22 - 25 minutes at 350℉ (180℃). Cool completely (approximately 2 hours).
- Place in refrigerator for 2 hours to allow topping to set.
- Unmold by pulling up on sides of parchment paper and transfer to a cutting board. Remove parchment from bottom of the cookie bar. Cut into desired sizes.
Video
Notes
- Tip - After baking, allow the dish to cool completely for about 2 hours. Then, refrigerate it for an additional 2 hours to let the topping set properly. Since the topping is quite gooey, it needs this time to solidify.
- Storage - Place chocolate coconut bars in an airtight container and store them in a cool, dry place or in the refrigerator. If stacking, separate the layers with wax paper to prevent the bars from sticking together. Alternatively, wrap them tightly in plastic wrap or foil and freeze for up to two months.
DeAnna says
The gooeyness on these bars is delish. Chocolate and coconut are two of my favs. I used gluten free flour as a substitute.
dessertswithstephanie says
Thank you for leaving your feedback - so pleased you enjoyed the bars.
Rosey says
A nice little sweet bite for after dinner. Yum. I might even try one for breakfast. I like a sweet a.m. treat every once in awhile.
SONIA SEIVWRIGHT says
I couldn't agree more! These Chocolate Coconut Bars are definitely a crowd-pleaser. The combination of chocolate and coconut is a classic favourite that never fails to impress. I love how easy they are to make and the end result is always delicious. The soft cookie base and the rich, gooey, chocolaty, coconut topping is simply irresistible. I can see why this is one of your favourite desserts. Keep up the great work!
dessertswithstephanie says
Sonia, Thank you for taking the time to leave such an informative review on these coconut bars!
Mary Anne says
Coconut and chocolate are so good together so I had to try this recipe. I used probably a cup more of coconut than the recipe calls for (I wanted to use up a bag!). We enjoyed the dessert and will certainly make again.
dessertswithstephanie says
Thank you for the feedback. I am happy to hear the extra cup of coconut worked for you - you can never have too much coconut!
Sarah says
Super easy coconut dessert. The kids made this by themselves - almost!
Bedabrata Chakraborty says
Very tempting recipe and I love coconuts. Quick question is there a substitute for eggs? Many of my friends and family are vegetarians and I would want to serve this dish during holiday meals.
Leanne T says
This recipe worked wonderfully. We served on our Thanksgiving dessert table.
LillyKalla says
I adore anything coconut - and these bars were no exception!
Momma T says
Wowzie! I love anything coconut and chocolate. We served these at a casual luncheon with other cookie bars - I should have made more of these cuz people ate them up.
Ally says
Delish!