Coconut Chocolate Bars

4.60 from 5 votes
17 Comments

This post may contain affiliate links. See our disclosure policy.

These delicious Coconut Chocolate Bars with a tropical twist have a coconut fudge flavor that can’t be beat! A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping will make for an instant favorite.

Stacked Coconut Fudge Cookie Bars.
Featured with this recipe
  1. Three Delicious Layers
  2. Tips for the Chocolate Layer
  3. Frequently Asked Questions
  4. More Cookie Bar Recipes
  5. How to Make Coconut Chocolate Bars
  6. Coconut Chocolate Bars Recipe

These Coconut Chocolate Bars recipe comes from our sister, Elise, who took a trip to the Caribbean (uh… jealous!). She had these yummy coconut chocolate bars in a little coffee shop while visiting Caneel Bay on St. John’s. She loved these so much, she came home and replicated the recipe, and was nice enough to share. I love the layer of the oatmeal cookie crust combined with the chocolate fudge and chewy coconut. I can see why it is so popular in the Caribbean.

Three Delicious Layers

These chocolate coconut bars are ideal for any occasion you want to serve something special. Here’s what you need for each luscious layers:


For the Oatmeal Crust:

  • Flour – one cup, sifted all purpose flour
  • Oats – one cup quick cooking oats
  • Brown sugar – three-quarter cup of light brown sugar, for a deep sweetness.
  • Baking soda – half teaspoon
  • Salt – a quarter teaspoon kosher salt
  • Butter – a stick and a half of melted, unsalted butter.

Fudge Layer:

  • Chocolate chips – Two cups of melted chocolate chips. You can use dark chocolate, milk chocolate, or semi-sweet chocolate chips.
  • Sweetened condensed milk – stir in one 14-ounce can of rich, sweetened condensed milk.
  • Butter – two tablespoons unsalted butter.
  • Vanilla – one teaspoon vanilla extract

Coconut Topping Layer:

  • Sweetened condensed milk – one more 14-ounce can for this layer.
  • Flaked or shredded coconut – three cups unsweetened coconut flakes.
Cut Coconut Fudge Cookie Bars in a baking dish.


Tips for the Chocolate Layer

Here are a few extra tips for the fudge-like chocolate layer. Melt the chocolate chips in a microwave-safe bowl with a teaspoon of coconut oil, and microwave on 30 second intervals, stirring in between. Don’t try to rush it and microwave longer than 30 seconds. The chocolate will burn and become lumpy, and you’ll have to start over. Once the chocolate chips are melted, stir in the remaining ingredients until the mixture is smooth.

You can also melt the chocolate in a medium-size sauce pan and heat over medium heat with the condensed milk, butter and vanilla. Stir constantly until it’s all melted together.

Saucepan with melted fudge.

Frequently Asked Questions

Can these bars be made in advance?

Yes, these bars can be made up to a few days ahead and kept in the fridge in an airtight container. To me, they actually taste best after they have been refrigerated for a few days!

Can I reduce the butter in this recipe?

One of our dear readers answered this question: “Do NOT reduce the butter! People said there was too much butter in the crust, so I added less. Big mistake, my crust didn’t stick together. Follow the recipe as written. (I did reduce the pan size to 7×9). Taste great!” Thank you, Kari O.

Can I use a different size pan?

If you want a thicker cookie, yes, you can bake them in a 9×9 or 8×8 baking dish. For a thinner cookie bar, go ahead and use the 9×13 size pan

Read More: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)

If you love these Coconut Chocolate Bars, you are sure to love these other recipes too:

  • Cream Cheese Lemon Bars: Cream cheese lemon bars are ALWAYS a crowd favorite. They are tangy, sweet, soft, chewy, and perfectly delicious!
  • Oatmeal Raspberry Crumb Bars: Perfect for dessert nights, BBQs, potlucks, parties and everything in between.
  • Coconut Lime Cheesecake Bars: Another great “island” flavor. These have a bright, tangy, Caribbean flavor with just the right amount of coconut. Like a mix between coconut cream pie and key lime pie. So good!

How to Make Coconut Chocolate Bars

Four stacked Coconut Fudge Cookie Bars.

Coconut Chocolate Bars

4.60 from 5 votes
These Coconut Chocolate Bars can't be beat! A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping- an instant favorite!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dessert
Cuisine American, Island
Servings 24

Video

Ingredients

Oatmeal Crust:

Fudge:

Coconut topping:

Instructions

  • Preheat oven to 350-degrees. Combine flour, oats, brown sugar, baking soda, and salt in a medium-sized bowl.
    Glass mixing bowl with combined dry ingredients. Wooden spoon on the side.
  • Add melted butter and press down evenly into a 9×13 glass baking dish. Bake at 350℉ for 12-15 minutes. Cool slightly (just warm).
    Baking dish with pressed cookie bar crust.
  • Combine fudge ingredients in a medium-sized sauce pan. Heat over medium heat until just melted and thick.
    Saucepan with melted fudge.
  • Pour fudge over oat crust and allow to cool completely.
    Spread chocolate fudge on top of cookie crust in a baking dish.
  • Place coconut in a food processor or blender and pulse 1-2 times until coarsely chopped. Combine coconut and sweetened condensed milk.
    Blender with chopped coconut flakes.
  • Gently spread evenly on top of the fudge and cool.
    Baking dish with coconut topping.
  • Cut into 24 squares and serve.
    Cut Coconut Fudge Cookie Bars in a baking dish.

Notes

Variations on these bars include:
  • Adding nuts, just for fun
  • Cadbury Eggs, for Easter
*Adjustments have been made to the original coconut topping recipe. If you are looking for the previous measurements, it’s ⅓ cup sweetened condensed milk and 2 cups of shredded coconut. The new amounts do better at covering the whole fudge layer. 

Nutrition Information

Calories: 369kcalCarbohydrates: 44gProtein: 5gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 159mgPotassium: 210mgFiber: 3gSugar: 35gVitamin A: 328IUVitamin C: 1mgCalcium: 124mgIron: 1mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review



Share This With the World

PinYummly

About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker
4.60 from 5 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    This is one of the best recipes ever, it’s a cookie and candy all in one bar we lovethem!

  2. 5 stars
    Do NOT reduce the butter! I read the comments before I made this. People said there was too much butter in the crust, so I added less. Big mistake, my crust didn’t stick together. Follow the recipe as written. (I did reduce the pan size to 7×9). Taste great!

    1. Hi Jackie– we have used these exact measurements with success. We will try it again just to make sure and come back to it if it isn’t working well. Thanks for the heads up!

  3. I agree with above comments. 9×13 pan can’t be right- they are way too thin, nothing like the photo. The crust is nothing like the picture either, too much butter. They taste good, but i would tweak the crust and do it in a 8×8 or 9×9 pan.

    1. Hmmm that is a good question… I am not sure how to advise you. Your best bet is seeing if there is a brand that makes dairy-free