These coconut bars are perfect tea time treats. Made with shredded coconut, almond and a generous sprinkle of chocolate chips. The next time you invited over at friends make a batch of these chocolate chip coconut bars and everyone will be asking you for the recipe.
This has been a busy week. We have the season of Sukkot and festivities mean lots of food, food, and food. Which also means lots of family time too. Been busy entertaining and cooking. I made these to take me with me to a friend’s place this week and was surprised how much everybody loved it. It is a great feeling when everybody will ask you if the recipe is on your blog already. I promised to post these asap, so here I am.
These are absolutely amazing and one I make when I need to treat people because it always gets lots of compliments.
About this recipe
The recipe is fairly simple and straight forward with most ingredients that can be found easily. I use fresh shredded coconut but you can also use desiccated coconut. The dried coconut given them a longer shelflife making these perfect for holiday treats in give away baskets.
The almond had a nice little crunch, texture, while the brown sugar gives that light caramel flavor. Chocolate and coconut have always been a great combination and I love it very much. But I have to be honest and say while everybody loves these with chocolate chips my favorite is still the all-natural coconut bars without any additions.
Ingredients and substitutes
- Coconut – You can use fresh shredded coconut or desiccated coconut. While I love fresh coconut the desiccated does increase its shelf life by 3 to 4 days which is great when you want to give these as gifts during the festive season.
- Sugar – I use both brown and white sugar. Love the slight hint of molasses from the brown sugar when combined with the coconut and the crispness white sugar gives these bars.
- Butter – I always use unsalted butter so I can control the amount of salt in the recipe. Having said that, you can use salted butter and omit the salt in the recipe.
- Almond meal – is just ground almond. I love the combination of almonds and coconut. You can substitute the almonds with all-purpose flour if you want to keep these nut-free.
- All-purpose flour – simple plain flour is all you need for these. You can substitute some of the flour with whole wheat but the texture of the bars will be slightly denser.
Step by step instructions
- Preheat the oven at 170 C / 340 F.
- Grease and line an 8 x 8 square baking pan with parchment paper.
- Thinly slice the almonds – and set aside.
- Combine together the almond meal, flour, and salt – and set aside.
- Lightly cream the butter and sugars.
- Add the egg – and combine well.
- Then, add the coconut – combine well.
- Next, add the flour mixture
- Add the vanilla and almond extract – combine well.
- Lastly, add the chocolate chips – and combine well.
- Pour batter into the prepared baking pan.
- Sprinkle the top with chopped almonds (more coconut if you want).
- Bake in a preheated oven for 30 minutes or until lightly golden.
- Cool for five minutes before cutting.
- Cut into 8 large squares or 16 small squares.
- Store these well wrapped so they do not dry out.
Frequently asked questions
If stored properly these coconut bars will last for about 2 to 3 days at room temperature. Store in an airtight container to prevent them from drying out.
These can be baked up to 2 days ahead of time. However, if you are making them for a bake sale or to give as gifts it best to make them no more than a day ahead so people will have some storage time too.
Yes, you can substitute the almond meal with oats. Keep everything else the same and follow the same process.
Coconut pairs well with almonds but you can also try pistachios, hazelnuts, and macadamia. I often add cashew nuts and make these as cashew coconut bars.
I like using semi-sweet chocolate chips but you can also use your favorite chopped chocolate bar
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- ¾ cup (90 g) All-purpose flour
- ½ cup (60 g) Almond meal
- 4 oz (113 g) Butter ((1 stick, 1/2 cup) unsalted, room temperature)
- ½ cup (100 g) White sugar
- ½ cup (110 g) Brown sugar
- 1 Egg (large)
- 1 tsp Salt
- 1 cup (85 g) Desiccated coconut
- 7 oz (200 g) Chocolate chips
- 10 Almonds (chopped)
- 2 tsp Vanilla extract
- ½ tsp Almond extract
- Preheat the oven at 170 C / 340 F
- Grease and line an 8 x 8 square baking pan with parchment paper
- Thinly slice the almonds – set aside.
- Combine together the almond meal, flour, and salt -set aside
- Lightly cream the butter and sugars
- Add the egg – combine well
- Then add the coconut – combine well.
- Next, add the flour mixture
- Add the vanilla and almond extract – combine well
- Lastly, add the chocolate chips – combine well.
- Pour batter into the prepared baking pan
- Sprinkle the top with chopped almonds (more coconut if you want)
- Bake in a preheated oven for 30 minutes or until lightly golden
- Cool for five minutes before cutting
- Cut into 8 large squares or 16 small squares
- Store these well wrapped so they do not dry out
Recipe Notes & Tips
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you