Chocolate Chip Coconut Bars

These chocolate chip coconut bars are soft, buttery, and packed with coconut and chocolate in every bite. One bowl, simple ingredients, and ready in under an hour — perfect for when you need an easy crowd-pleaser.

---

These are the kind of bars I make when I need something quick but still want people asking for the recipe. No fancy steps, no chilling, no fuss—just mix, bake, done.

I’ve made these so many times over the years, and they disappear every single time. Coconut and chocolate just work, and when it’s this easy, there’s really no reason not to make them.

Why You’ll Love these bars

• Soft, chewy texture with crisp edges
• Coconut + chocolate = always a win
• Simple pantry ingredients
• One bowl, no fuss

---

Ingredients for coconut bars

• Butter – adds richness and flavor
• White + brown sugar – sweetness + slight caramel note
• Egg – binds everything together
• Flour + almond meal – structure and light texture
• Desiccated coconut – main flavor, you can use fresh, but desiccated keeps the bars fresh longer.
• Chocolate chips – for that chocolate bite. You can omit to make vanilla coconut bars.
• Vanilla + almond extract – boosts flavor
• Salt – balances sweetness, so don’t skip.
• Chopped almonds – optional crunch. You can omit, but I highly recommend it.

---

Step-by-Step: Chocolate Chip Coconut Bars

1. Prepare the pan and oven
   Preheat the oven to 170°C / 340°F. Grease and line an 8-inch square pan with parchment so it’s easy to lift out later.
2. Cream the butter and sugars
   In a bowl, cream the soft butter with both the white and brown sugar until smooth and slightly lighter in color. You don’t need it fluffy—just well combined.
3. Add the egg
   Add the egg and mix until fully incorporated. Scrape the bowl so everything mixes evenly.
4. Add the coconut
   Stir in the desiccated coconut. The mixture will start to look thicker at this stage.
5. Add the dry ingredients
   Add the flour, almond meal, and salt. Mix just until combined—don’t overmix or the bars will be dense.
6. Flavor and chocolate
   Add the vanilla and almond extract, then fold in the chocolate chips until evenly distributed.
7. Transfer to pan
   Spread the batter evenly into the prepared pan. Use a spatula to smooth the top. Sprinkle chopped almonds over the surface.
8. Bake
   Bake for about 30 to 35 minutes, until the top is lightly golden and set in the center.
9. Cool and slice
   Let the bars cool in the pan for at least 10–15 minutes before lifting out. Cut into squares once slightly cooled for clean edges.

---

Tips for Success

• Don’t overbake — keeps them soft
• Use good chocolate chips
• Let cool before cutting for clean squares

---

Troubleshooting

Problem	Cause	Fix
Dry bars	Overbaked	Remove when lightly golden
Too crumbly	Too much flour	Measure correctly
Too soft	Underbaked	Bake a few minutes longer

• Coconut Sheet Cake Recipe
• Coconut Macaroons
• Layer Coconut Cake with Coconut Cream Filling
• Coconut Chocolate Truffles (Easy Chocolate Coconut Balls)
• Almond Coconut Macaroons:(GF)

Frequently asked questions

• Coconut Almond Cookies (GF)
• Old Fashion Coconut Cake Recipe
• Coconut Bounty Hearts: Valentine Candy
• White Chocolate Coconut Balls (No-Bake • 10 Min Treats)

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.

---