How to Make Coconut Chocolate Bars – Chewy, Rich & Simple Recipe

These Coconut Chocolate Bars are chewy, rich, and everything I crave in a no-fuss dessert. With a gooey coconut layer nestled under a thick, melty chocolate topping, all on a buttery cookie crust, they’re simple to make and seriously addictive. I love whipping up a batch when I want something sweet, satisfying, and easy enough to throw together in minutes.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with just a handful of ingredients. The combination of sweet coconut and smooth chocolate is always a winner, and the layered texture makes every bite feel indulgent. There’s no fancy equipment or complicated steps—just mix, layer, bake, and enjoy. These bars also keep well, so I can make them ahead and enjoy all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter (melted)
sweetened condensed milk
shredded sweetened coconut
semi-sweet or dark chocolate chips
vanilla extract
salt (just a pinch)

Directions

1. I preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.

2. In a bowl, I mix the graham cracker crumbs with melted butter, then press the mixture evenly into the bottom of the prepared pan to form the crust.

3. In another bowl, I combine the sweetened condensed milk, shredded coconut, vanilla extract, and a pinch of salt. I spread this mixture over the crust evenly.

4. I sprinkle the chocolate chips generously over the top.

5. I bake the bars for 20–25 minutes, or until the edges are golden and the chocolate is melted and glossy.

6. I let the bars cool completely in the pan before lifting them out and slicing into squares.

Servings and timing

This recipe makes about 16 small bars and takes 10 minutes to prep, 25 minutes to bake, and at least 1 hour to cool before slicing. It’s quick, simple, and perfect for make-ahead dessert trays.

Variations

Sometimes I add chopped almonds or pecans for a nutty crunch. If I want a flavor boost, I swap vanilla extract for almond extract. I’ve also made a gluten-free version using gluten-free graham crackers. For extra decadence, I drizzle melted white chocolate over the top after baking.

Storage/reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, I place them in a single layer in a freezer-safe container and thaw before serving. There’s no need to reheat—just serve at room temperature or chilled.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but the bars will be less sweet and slightly drier. I’ve added a little extra condensed milk when using unsweetened coconut.

Do these bars need to be refrigerated?

Not necessarily. I usually keep them at room temperature, but they last longer and stay firmer in the fridge.

Can I melt the chocolate layer instead of baking it?

I prefer baking it all together so the chocolate melts into the coconut, but I’ve melted chocolate separately and poured it over the cooled coconut base too.

What kind of chocolate works best?

I use semi-sweet or dark chocolate chips for a nice balance with the sweet coconut, but milk chocolate works if I want a sweeter bar.

Can I double the recipe?

Yes, I double the ingredients and bake it in a 9×13-inch pan. I keep an eye on the baking time—it usually needs a few extra minutes.

Conclusion

Coconut Chocolate Bars are my go-to treat when I want something rich, chewy, and irresistibly easy. With just a few ingredients and minimal prep, they’re perfect for satisfying a sweet tooth or sharing at a gathering. Whether I’m serving them with coffee, packing them for a picnic, or sneaking one as a late-night snack, these bars always hit the spot.