Chocolate Coconut Cookie Bars

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

If you love coconut, these bars are for you. Start with a buttery graham base, layer sweetened coconut with condensed milk, and top it with melted chocolate. Chill, slice, and enjoy! They’re quick to make, full of flavor, and you can add nuts for crunch if you like. Perfect for parties, gifting, or anytime snacking.

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Updated on Tue, 06 May 2025 12:34:21 GMT
Three chocolate bars stacked on top of each other. Pin it
Three chocolate bars stacked on top of each other. | chefmelt.com

This butter-rich chocolate coconut square turns basic kitchen items into an addictive sweet that'll make you forget about store-bought candy bars. When I mix up the graham base, fluffy coconut middle, and dark chocolate top, these little squares vanish from my kitchen counter before I can even announce they're ready.

I first whipped these up when I wanted something easier than traditional magic cookie bars but still packed with that nostalgic taste. They've become the most requested treat at family get-togethers, with my sister's kids calling them "candy bars but way better."

Ingredients

  • Graham crackers: They make up the crunchy bottom that balances all the soft layers
  • Melted butter: Holds the base together and adds a smooth richness
  • Granulated sugar: Gives just enough sweetness to the base without going overboard
  • Sweetened flaked coconut: Brings that signature chewy texture in every mouthful
  • Sweetened condensed milk: Turns into something almost like caramel that glues everything into place
  • Chocolate chips: Make the perfect finishing touch. Go for good quality semisweet ones
  • Vegetable oil: Keeps your chocolate layer smooth so it won't crack when you cut it

Step-by-Step Instructions

Prepare the Graham Crust:
Break down graham crackers in your food processor until they're sandy. Throw in sugar and melted butter, then pulse until everything looks like damp sand that sticks when you press it. This makes sure your base won't fall apart after baking.
Create the Base Layer:
Push the graham mix firmly into an 8×8 pan lined with foil or parchment, making sure it's flat everywhere. A measuring cup works great to pack it down tight, which stops the base from crumbling. Pop it in a 350°F oven for 15 minutes until the edges start turning gold.
Add the Coconut Layer:
Scatter coconut flakes all over the hot crust, making sure it's totally covered. Drizzle sweetened condensed milk slowly across everything, maybe tilting the pan a bit to get it everywhere. You want all the coconut coated without puddles forming anywhere.
Second Bake:
Stick the pan back in the oven for another 15 minutes. You'll see the milk start bubbling a little and turning caramel-like, while the coconut gets lightly toasted. When you take it out, the filling should be set but still a touch soft.
Create the Chocolate Topping:
Mix chocolate chips and vegetable oil in a bowl you can microwave. Heat them for 30 seconds at a time, stirring lots between each zap until it's completely smooth. The oil keeps the chocolate from getting too hard later when you want to cut the bars.
Finish and Cool:
Pour your melted chocolate over the warm coconut layer, spreading it quickly to make an even top. Let everything cool completely at room temp for the prettiest shine, though you can stick it in the fridge if you're in a hurry.
Slice and Serve:
After it's fully cooled, pull the whole thing out using the foil edges and put it on a cutting board. Cut it into 16 squares with a sharp knife, wiping the blade clean after each cut for the prettiest slices.
A plate of chocolate and coconut desserts. Pin it
A plate of chocolate and coconut desserts. | chefmelt.com

What I love most about making these bars is watching the coconut change in the oven. My kitchen fills up with that amazing toasty coconut smell that takes me back to summer trips to Florida when my grandma would bake similar treats. Even people who say they don't like coconut end up asking for seconds of these squares.

Storage Tips

These chocolate coconut treats last surprisingly well. Keep them in a sealed container with parchment between layers so they don't stick together. They'll stay fresh on your counter for up to 5 days, though they're at their best during the first 3 days. If you want them to last longer, stick them in the fridge for up to 2 weeks. Many of my friends actually prefer them cold because they get this amazing fudgy texture.

Variation Ideas

Switch up these classic bars with a few simple add-ins. Toss some toasted sliced almonds over the coconut before adding the milk for an Almond Joy feel. Make a salty-sweet version by sprinkling sea salt flakes on the warm chocolate. For a summer party treat, mix some lime zest into the coconut and add a splash of rum to the chocolate for bars that taste like a piña colada.

Three pieces of chocolate cake with white frosting. Pin it
Three pieces of chocolate cake with white frosting. | chefmelt.com

Serving Suggestions

These rich bars taste fantastic on their own, but the right pairings can make them even better. Warm them slightly and top with vanilla ice cream for a fancy dessert. Put them on platters with fresh berries to add color and balance the sweetness. For coffee mornings, cut them smaller and serve with strong espresso or cappuccino. The bitter coffee works really well with the sweet coconut and chocolate flavors.

Frequently Asked Questions

→ Can I use unsweetened coconut instead of sweetened coconut?

Yes, but the sweetness will be reduced. Add sugar to the crust or use sweetened condensed milk to balance it out.

→ Are these bars okay to make in advance?

Definitely! Keep them in an airtight container. They’re good for three days on the counter or a week in the fridge.

→ What can I use instead of graham crackers?

Swap graham crackers with digestive biscuits, shortbread, or chocolate cookies to mix things up.

→ Why doesn’t my chocolate layer look shiny?

Let the melted chocolate cool naturally. Refrigeration can harden it but might reduce shine.

→ Can these bars be nut-free?

Sure thing! Just don’t add almonds or walnuts. They’ll still taste great without them.

Chocolate Coconut Cookie Bars

Chewy bars with coconut, graham crust, and chocolate. Great for sweet cravings.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Dessert Recipes

Difficulty: Easy

Cuisine: American

Yield: 16 Servings

Dietary: Vegetarian

Ingredients

→ Base Layer

01 6 tablespoons butter, melted
02 2 tablespoons sugar
03 10 finely crushed graham crackers

→ Filling

04 14 ounces of sweetened condensed milk
05 1 1/2 cups of shredded sweetened coconut

→ Topping

06 1 tablespoon vegetable oil
07 1/4 cup chopped walnuts or almonds (optional)
08 1 1/2 cups chocolate chips

Instructions

Step 01

Turn the oven on to 350°F (175°C) and make sure you’ve got all your ingredients nearby.

Step 02

Toss the graham crackers into a food processor and blend them into crumbs. Mix in sugar and melted butter, pulsing until it clumps when pressed.

Step 03

Line your baking dish with parchment paper or foil. Sprinkle the graham mixture in, smooth it out evenly, and softly press it down. Bake it until lightly golden for about 15 minutes.

Step 04

Spread the shredded coconut across the crust, then pour condensed milk over the top and gently even it out to cover.

Step 05

Pop the pan back in the oven and bake until the edges look golden and everything is firm, which should take another 15 minutes.

Step 06

Heat the chocolate chips with vegetable oil in the microwave. Start with 30 seconds, stir, then continue heating in 20-second bursts until melted and smooth.

Step 07

Pour the melted chocolate over the coconut layer and spread it out evenly across the surface.

Step 08

Let the bars cool completely before slicing. Use the fridge to speed things up, but cooling at room temp makes the chocolate shinier. Cut into 16 pieces (a 4x4 grid) and serve.

Notes

  1. Chilling the bars before cutting makes for cleaner slices and keeps layers intact.

Tools You'll Need

  • Food processor
  • Microwave-safe bowl
  • Baking dish
  • Foil or parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk
  • Includes gluten
  • Might have tree nuts (if added)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 260
  • Total Fat: 14 g
  • Total Carbohydrate: 32.5 g
  • Protein: 3.2 g