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Home » My Latest Recipes

Chocolate Coconut Cookie Bars

May 29, 2022 · 13 Comments

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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?

stack of cookie bars on a wooden countertop

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Jump to:
  • What is good about these cookie bars?
  • Prepare Pan for Baking
  • Ingredients
  • Instructions
  • Storage
  • More coconut dessert recipes
  • 📋 Recipe

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!

platter with easy chocolate coconut bars cut into pieces for serving

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.
8 inch square pan prepared by lining with parchment paper and apply butter to paper

Once cookie bars have set, simply lift parchment paper to easily remove from the pan.

Ingredients

Shortbread base ingredients

ingredients needed to make shortbread base including flour, vanilla, baking powder, salt, granulated sugar and butter
  • 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

ingredients for topping for chocolate coconut cookie bars including eggs, brown sugar, granulated sugar, chocolate and coconut
  • 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

flour and salt combined in mixing bowl

1 - Sift or whisk together flour, baking powder and salt.

butter and granulated sugar mixing together in a bowl to make base for dessert cookie bars

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.

dry ingredients added to mixing bowl to make base of chocolate coconut cookie bars

3 - Add flour mixture to bowl. Mix until dough just starts to come together. Note: dough will be crumbly.

press shortbread base into pan for first bake of chocolate coconut cookie bars

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

eggs and brown sugar in mixing bowl to make topping for cookie bars

1 - Place brown sugar in a mixing bowl. Begin adding eggs one at a time, mixing with a rubber spatula between each addition.

adding coconut and granulated sugar to mixing bowl to make topping for easy coconut cookie bars

2 - Add granulated sugar and coconut to bowl. Mix until fully combined.

chocolate added to mixing bowl

3 - Add chocolate chunks to mixing bowl. Stir until evenly distributed.

spreading coconut and chocolate topping over shortbread cookie bar base using an offset spatula

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.

chocolate and coconut cookie bars on a platter

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:

  • coconut macaroon recipe without using condensed milk
    Coconut Macaroons Without Condensed Milk
  • slice of old fashioned coconut custard pie on a plate
    Old Fashioned Coconut Custard Pie Recipe
  • mango cream tart with graham crust overhead view
    Mango Tart with a Coconut Graham Cracker Crust

I hope your family and friends enjoy these Chocolate Coconut Cookie Bars!

📋 Recipe

stack of cookie bars on a wooden countertop

Chocolate Coconut Bars Recipe

Chocolate and coconut top a soft cookie base in these dessert bars.
5 from 31 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Cooling Time 4 hours hrs
Total Time 4 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 324 kcal

Equipment

  • Stand Mixer or hand mixer
  • 10 Inch Square Pan
  • Bowls, measuring cups and spoons
  • Silicone spatula

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.
    8 inch square pan prepared by lining with parchment paper and apply butter to paper

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 used
    1 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.

Nutrition

Calories: 324kcalCarbohydrates: 41gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 189mgPotassium: 123mgFiber: 2gSugar: 30gVitamin A: 281IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
Keyword bars with coconut, chocolate coconut bars, easy bar recipes
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. DeAnna says

    February 08, 2025 at 11:00 pm

    5 stars
    The gooeyness on these bars is delish. Chocolate and coconut are two of my favs. I used gluten free flour as a substitute.

    Reply
    • dessertswithstephanie says

      February 08, 2025 at 11:03 pm

      Thank you for leaving your feedback - so pleased you enjoyed the bars.

      Reply
  2. Rosey says

    June 23, 2023 at 3:28 am

    5 stars
    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.

    Reply
  3. SONIA SEIVWRIGHT says

    June 22, 2023 at 10:24 am

    5 stars
    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!

    Reply
    • dessertswithstephanie says

      June 22, 2023 at 11:07 am

      Sonia, Thank you for taking the time to leave such an informative review on these coconut bars!

      Reply
  4. Mary Anne says

    April 09, 2023 at 3:06 pm

    5 stars
    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.

    Reply
    • dessertswithstephanie says

      April 10, 2023 at 1:01 pm

      5 stars
      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!

      Reply
  5. Sarah says

    January 09, 2023 at 11:50 am

    5 stars
    Super easy coconut dessert. The kids made this by themselves - almost!

    Reply
  6. Bedabrata Chakraborty says

    December 07, 2022 at 6:56 pm

    5 stars
    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.

    Reply
  7. Leanne T says

    November 29, 2022 at 12:48 pm

    5 stars
    This recipe worked wonderfully. We served on our Thanksgiving dessert table.

    Reply
  8. LillyKalla says

    November 14, 2022 at 2:27 pm

    5 stars
    I adore anything coconut - and these bars were no exception!

    Reply
  9. Momma T says

    November 06, 2022 at 10:44 am

    5 stars
    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.

    Reply
  10. Ally says

    June 01, 2022 at 12:20 pm

    5 stars
    Delish!

    Reply
5 from 31 votes (30 ratings without comment)

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Pastry Chef Stephanie

Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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