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Chocolate-Covered Coconut Bars

Chocolate Coconut Bars

Rich, fudgy chocolate base topped or filled with a creamy coconut layer—these bars are indulgent, slightly chewy, and perfect for dessert or snacks.
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Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Total Time 1 hour 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Américaine
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chocolate Base:
  • 1 cup 225g unsalted butter (melted)
  • 1 ½ cups granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • For the Coconut Layer:
  • 2 cups shredded sweetened coconut
  • 1 can 14 oz / 400g sweetened condensed milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional Chocolate Topping:
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp heavy cream or butter

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Baking pan (8x8 or 9x9 inch)
  • Parchment paper
  • Oven
  • Cooling rack
  • Knife for slicing

Method
 

  1. Prepare the Pan
  2. Preheat oven to 350°F (175°C)
  3. Line an 8x8 or 9x9 inch baking pan with parchment paper
  4. Make the Chocolate Base
  5. In a bowl, mix melted butter, sugar, and brown sugar
  6. Add eggs one at a time, whisking well
  7. Stir in vanilla
  8. Sift in flour, cocoa powder, salt, and baking powder
  9. Mix until just combined (don’t overmix)
  10. 👉 Pour about ¾ of the batter into the pan and spread evenly
  11. Make the Coconut Layer
  12. In another bowl, combine:
  13. Shredded coconut
  14. Sweetened condensed milk
  15. Vanilla
  16. Salt
  17. Mix until fully coated and sticky
  18. 👉 Spread this mixture evenly over the chocolate base
  19. Add Remaining Chocolate
  20. Drop spoonfuls of remaining chocolate batter over the coconut layer
  21. Gently spread or swirl (it doesn’t need to fully cover)
  22. Bake
  23. Bake for 30–35 minutes
  24. Center should be set but still slightly soft
  25. Optional Chocolate Topping
  26. Melt chocolate chips with cream/butter (microwave in 20-second intervals)
  27. Spread over cooled bars
  28. Cool & Slice
  29. Let cool completely before cutting
  30. For clean cuts, chill in fridge for 30 minutes

Notes

Use unsweetened coconut if you want less sweetness
Add chopped nuts for extra crunch
Store in airtight container up to 4 days