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–+ servings
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
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 324 kcal

Equipment

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
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