Coconut Fudge Cookie Bars

4.50 from 4 votes

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These cookie bars with a Caribbean 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!

3 Caribbean Coconut Fudge Bars on a white and blue plate on a wood surface.

This recipe comes from our sister, Elise, who just got back from a week in the Caribbean (uh… jealous!) She had these yummy cookie bars in a little coffee shop while visiting Caneel Bay on St. John’s. She loved these so much, she came home and duplicated the recipe (and was nice enough to share).

These bars are delicious! I love the layer of the oatmeal cookie crust combined with the fudge and chewy coconut. I can see why it is so popular in the Caribbean.

Each time we have made these, they are devoured within minutes. Seriously. We took them to a potluck and I kid you not, they were the first things cleared from the table. They are so decadent, yet easy to make.

Fair warning, make sure to have the recipe ready to pass out. You will have everyone begging you for instructions to make these cookie bars.

The other reason I like making these cookie bars for parties is that you can cut them into servings as big or as small as you need to make sure everyone gets a treat.

Plus, these bars can be made extra festive for holidays. You can add chocolate eggs (like Cadbury mini eggs) to the top to make these into a fun Easter treat, or red and green sprinkles for Christmas.

Make-Ahead Dessert

These bars are also easy to make ahead. Just bake and then cut them into servings a day or two in advance, and store them in an air-tight container. I actually like them best after they have been refrigerated for a little while. We have cut them into servings and put them in a cooler to take on picnics– SUCH a good picnic treat.

More Bars to Try

If you love these Cookie 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!
  • ALL our Cookie and Bars recipes: We have DOZENS of great cookie and bar recipes… try them all!
3 Caribbean Coconut Fudge Bars on a white and blue plate on a wood surface.

Caribbean Coconut Fudge Bars

4.50 from 4 votes
These Caribbean Coconut Fudge Bars can’t be beat! A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping- an instant favorite!
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert
Cuisine American, Island
Servings 12


  • 9×13 inch pan


Oatmeal Crust:


Coconut topping:


  • Preheat oven to 350-degrees. Combine flour, oats, brown sugar, baking soda, and salt in a medium-sized bowl. Add melted butter and press down evenly into a 9×13 glass baking dish. Bake at 350-degrees for 8 minutes. Cool slightly (just warm).
  • Combine fudge ingredients in a medium-sized sauce pan. Heat over medium heat until just melted and thick. Pour fudge over oat crust and allow to cool completely.
  • Place coconut in a food processor or blender and pluse 1-2 times until coarsely chopped. Combine coconut and sweetened condensed milk and gently spread evenly on top of the fudge.
  • Cool and serve.


Nutrition Information

Calories: 837kcalCarbohydrates: 76gProtein: 11gFat: 57gSaturated Fat: 41gCholesterol: 42mgSodium: 252mgPotassium: 576mgFiber: 12gSugar: 36gVitamin A: 468IUVitamin C: 1mgCalcium: 82mgIron: 5mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three 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

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  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